Name: Pumpkin Ricotta Cheesecake
Ingredients: 2 15-oz containers of fat-free ricotta; 15-oz can pumpkin; 5 eggs (or substitute 3 eggs + 4 whites); 5/8 cup flour; 1 1/4 cup brown sugar; 1/4 cup honey; 1 tbs pumpkin pie spice; graham cracker crumbs

Pumpkin Ricotta Cheesecake

Ingredients

2 15-oz containers of fat-free ricotta
15-oz can pumpkin
5 eggs (or substitute 3 eggs + 4 whites)
5/8 cup flour
1 1/4 cup brown sugar
1/4 cup honey
1 tbs pumpkin pie spice
graham cracker crumbs

Instructions

Spray springform pan (9 or 10 inch) with nonstick spray, and dust with graham cracker crumbs. Mix all other ingredients in a bowl with a mixer for a minute or 2. Pour in pan and bake at 400 for about 1 hour and 10-15 minutes. Loosen from sides of pan with a knife, and remove when cool. Chill before serving.