Pumpkin Cheese Cake Recipe

Name: Pumpkin Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup Graham cracker crumbs; 16 oz solid pack pumpkin; 2 cups low-fat Ricotta cheese; 3/4 cup sugar; 3tbsp all-purpose flour; 1tbsp nonfat dry milk; 1 tbsp ground cinnamon; 1 tsp ground allspice; 1 egg white; 3/4 cup evaporated skim milk; 1 tbsp vegetable oil; 1 tbsp pure vanilla extract

Servings: persons

1/3 cup Graham cracker crumbs
16 oz solid pack pumpkin
2 cups low-fat Ricotta cheese
3/4 cup sugar
3tbsp all-purpose flour
1tbsp nonfat dry milk
1 tbsp ground cinnamon
1 tsp ground allspice
1 egg white
3/4 cup evaporated skim milk
1 tbsp vegetable oil
1 tbsp pure vanilla extract

1
Directions
2
Preheat oven to 400 degrees. Spray a 9 inch spring form pan with nonstick spray. Add graham cracker crumbs and shake around until even coating. Set aside.
3
Combine pumpkin and ricotta cheese in food processer or blender and blend until smooth. Add the rest of ingredients and blend until smooth.
4
Pour mixture into prepared pan and bake 15 minutes.Reduce oven temp. to 275 degrees and bake for 1 hour and 15 minutes. Turn off oven and let cheesecake stay in hot oven with door closed for 1 hour. Remove from oven and cool completely on rack. Remove pansides and refrigerate for at least 4 hours.Garnish with friut if desired. ENJOY!!!!!

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup Graham cracker crumbs, 16 oz solid pack pumpkin, 2 cups low-fat Ricotta cheese, 3/4 cup sugar, and more.

Yes, Pumpkin Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheese Cake

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