Pumpkin Ricotta Cheesecake

search

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.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window