Pumpkin Ricotta Cheesecake

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 9
• 15 ounces canned pumpkin
• 1 7/8 cups fat-free ricotta cheese
• 1/4 cup splenda sugar substitute
• 3 tablespoons all-purpose flour
• 2 tablespoons fat-free condensed milk
• 1/4 cup egg
• 1 tablespoon pumpkin pie spice

Recipe

• 1 preheat oven to 400 degrees. spray 9-inch springform pan with nonstick cooking spray. add graham cracker crumbs; shake to coat pan evenly. set aside.
• 2 combine pumpkin and ricotta cheese in food processor or blender; process until smooth. add sugar, flour, milk powder, cinnamon, allspice, egg , evaporated skim milk, oil, and vanilla; process until smooth.
• 3 pour mixture into prepared pan. bake 15 minutes. reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes. turn off oven; leave cheesecake in oven with door closed for 1 hour. remove from oven; cool completely on wire rack. remove sprinform pan side. cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.