Pumpkin Cheesecake

• 1 c. granola type cereal
• 2 (8 oz.) pkg. cream cheese
• 1 (15 oz.) container part skim Ricotta cheese
• 1 3/4 c. sugar
• 4 eggs
• 2 tsp. vanilla extract
• 1 (16 oz.) can solid pack pumpkin
• 1/4 c. cornstarch
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• whipped cream for garnish (optional)

1. Heat oven to 300u0b0.
2. Sprinkle bottom of 9-inch spring-form pan with granola cereal.
3. In large mixing bowl, with electric mixer on low speed, beat cream cheese until smooth and creamy.
4. Beat in Ricotta cheese.
5. Add sugar, eggs and vanilla and beat until blended.
6. Add pumpkin, cornstarch, cinnamon and nutmeg and beat until smooth.
7. Pour batter into spring-form pan over cereal.
8. Bake 1 1/2 hours or until center is just starting to set.
9. Turn off oven and leave cheesecake in oven with door slightly ajar for 30 minutes.

granola type cereal, cream cheese, ricotta cheese, sugar, eggs, vanilla extract, solid pack pumpkin, cornstarch, ground cinnamon, ground nutmeg, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975212 (may not work)