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Print this Recipe    Pumpkin 10

Ricotta Pumpkin Cheesecake

2 tablespoons butter
8 crushed graham cracker squares or 1 cup crushed ginger snaps
2.5 lbs lowfat ricotta cheese
1 large egg white
1 teaspoon canola oil
1 teaspoon non fat dry milk
3 tablespoons unbleached flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger (skip if you use ginger snaps)
1/4 teaspoon ground cloves
14 oz sweetened condensed skim milk (not evaporated)
1 tablespoon pure vanilla extract
16 oz. solid pack pumpkin

Heat oven to 400 degrees F. Spread butter evenly over bottom and
sides of 9 inch springform pan. Add crumbs (ginger or graham).
Coating entire surface evenly.

Combine remaining ingredients in food processor. Blend until really
smooth (satiny in texture) . Pour mixture into prepared crust.
Bake 15 min at 400 deg F.

Reduce oven temp to 275 degrees and bake 1.25 hours. Turn oven
off . Let cake cool in oven. Once cool to touch, remove and cover.
Refrigerate immediately.

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