Pumpkin Cheesecake

Ingredients

• 1/3 cup graham cracker crumbs
• 1 can (16 ounces) solid pack pumpkin
• 2 cups low-fat ricotta cheese
• 3/4 cup sugar
• 3 tbsp all-purpose flour
• 1 tbsp nonfat dry milk powder
• 1 tbsp ground cinnamon
• 1 tsp ground allspice
• 1 egg white
• 3/4 cup canned evaporated skim milk
• 1 tbsp vegetable oil
• 1 tbsp vanilla

Directions

1. Preheat oven to 400F. 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 white, evaporated skim milk, oil, and vanilla; process until smooth.
3. Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temperature to 275F; 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. Garnish with fresh fruit, if desired.

Recipe Yield: Servings: 16