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.