Pumpkin Cheese Cake

• 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!!!!!

graham cracker crumbs, pumpkin, lowfat ricotta cheese, sugar, flour, nonfat dry milk, ground cinnamon, ground allspice, egg, milk, vegetable oil, vanilla

Taken from www.epicurious.com/recipes/member/views/pumpkin-cheese-cake-52561781 (may not work)