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LOCATION: Recipes >> Desserts Cheesecake >> Pumpkin 22

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Pumpkin Ricotta Cheesecake

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

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.

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