-
1
Preheat the oven to 350 degrees F with a rack in the center position.
-
2
Coat a baking sheet with pan spray.
-
3
Using a standing mixer and the paddle attachment, beat the butter, cream cheese, shortening, and powdered sugar on medium for 10 minutes.
-
4
(Alternatively, use a handheld electric mixer.)
-
5
Add the egg substitute and vanilla; beat for 2 minutes longer.
-
6
Add the flour and salt; mix 10 minutes more.
-
7
Transfer the dough to a lightly floured surface and pat it into a 1/2-inch-thick disk.
-
8
Cut the dough into 4 strips in one direction, then 4 in the other, to make 16 pieces.
-
9
Transfer the cookies to the prepared baking sheet, placing them 1/2-inch apart (they will not spread).
-
10
Bake 30 minutes, until the bottoms are golden.
-
11
Transfer the cookies directly to a wire rack until they are completely cool, about 1 hour.
-
12
Process the cooled cookies in a food processor until they have the consistency of sand.
-
13
Press the crumbs into the bottom of the pan specified in the recipe where it is used.
-
14
Fill and bake according to the recipe.
-
15
Preheat the oven to 325 degrees F with a rack in the lower third of the oven.
-
16
Coat a 9-inch springform cake pan with pan spray.
-
17
Press the crust mixture firmly into the bottom of the pan.
-
18
Set aside.
-
19
Using an electric mixer, beat the cream cheese and sugar on medium for several minutes, until it is completely smooth and well blended.
-
20
Add the yogurt, eggs, egg whites, and vanilla; mix for 2 to 3 minutes longer to blend well.
-
21
Scrape down the sides of the bowl as needed.
-
22
Add the pumpkin, cinnamon, nutmeg, ginger, salt, and cloves and mix for 1 minute longer.
-
23
Add the ricotta and mix just until it is incorporated.
-
24
Pour the batter over the crust and bake for 50 to 60 minutes, until the cheesecake jiggles only slightly in the center when you gently shake the pan.
-
25
(If the cheesecake browns too quickly or begins to crack, tent a piece of aluminum foil over the top, without touching the filling, for the remaining baking time.)
-
26
Transfer the pan to a wire rack to cool for 1 hour.
-
27
Run a knife around the edge of the pan, if needed, to loosen the cheesecake, then remove the outer pan ring and transfer the cake on its base to a serving plate.
-
28
Cover the cake loosely with plastic film and refrigerate for at least 3 hours or overnight.
-
29
Just before serving, garnish with the toasted pecans and pomegranate seeds.
-
30
Cut into wedges.
-
31
Refrigerate any leftover cheesecake, tightly covered, for up to 3 days.
