Ricotta Cheesecake

• 3 (8oz) pkgs Cream Cheese
• 3 lbs. whole milk ricotta
• 3 large eggs
• 1 cup sugar (may substitute 2/3c honey)
• 1 tsp. vanilla
• 1 tsp. cinnamon
• Crust:
• 2 cups graham cracker crumbs
• 1 stick butter or margarine
• 1 cup ground walnuts (optional)
• 1 tsp. cinnamon
• Note: Ingredients may be changed to "low-fat" to conserve calories and fats.

1. Grease 10" or 12" springform pan
2. Mix cracker crumbs, cinnamon, sugar and nuts with melted butter or margarine. Press mixture on bottom of pan and up sides as high as possible. Be careful not to pat crumbs too thickly, especially at seams of pan. Reserve some cracker crumbs for topping, if desired. Bake in oven at 425 degrees x 12 min or until lightly browned at edges.
3. Filling:
4. Simple method: In a blender, blend 1 pkg. cream cheese, 1 egg, 1 part ricotta. Pour into a bowl. Continue blending, 1 part at a time, adding cinnamon and vanilla into mixture whenever you want. Stir all liquids together, pour into slightly cooled crust, place onto a baking sheet, and bake in a medium oven, 350 degrees x 1 hour, or until center is firm (doesn't wiggle when shaken slightly). Allow to cool to room temp. before placing in refrigerator.
5. Serve with a dusting of powdered sugar, reserved crumbs, or top with fruits or pie fillings of choice. Makes one large, beautiful cheesecake, perfect for a crowd. Always gets compliments!

pkgs cream cheese, milk ricotta, eggs, sugar, vanilla, cinnamon, crust, graham cracker crumbs, butter, ground walnuts, cinnamon, ingredients

Taken from www.epicurious.com/recipes/member/views/ricotta-cheesecake-52617851 (may not work)