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graham cracker crumbs solid pack pumpkin low-fat Ricotta cheese sugar all-purpose nonfat dry milk powder ground cinnamon ground allspice egg milk vegetable oil vanilla
Viewed: 44 - Published at: 6 years agoIngredients
- 13 cup graham cracker crumbs
- 1 (16 ounce) can solid pack pumpkin
- 2 cups low-fat ricotta cheese
- 34 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon nonfat dry milk powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice
- 1 egg white
- 34 cup skim evaporated milk
- 1 tablespoon vegetable oil
- 1 tablespoon vanilla
Method
- Directions:.
- 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.
- 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.
- 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.
- Garnish with fresh fruit, if desired.
