Pumpkin Cheesecake

• 13 cup graham cracker crumbs
• 1 (16 ounce) can solid pack pumpkin
• 2 cups low-fat ricotta cheese
• 34 cup sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon nonfat dry milk powder
• 1 tablespoon ground cinnamon
• 1 teaspoon ground allspice
• 1 egg white
• 34 cup skim evaporated milk
• 1 tablespoon vegetable oil
• 1 tablespoon vanilla

1. Directions:.
2. Preheat oven to 400 degrees.
3. Spray 9-inch springform pan with nonstick cooking spray.
4. Add graham cracker crumbs; shake to coat pan evenly.
5. Set aside.
6. Combine pumpkin and ricotta cheese in food processor or blender; process until smooth.
7. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.
8. Pour mixture into prepared pan.
9. Bake 15 minutes.
10. Reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes.
11. Turn off oven; leave cheesecake in oven with door closed for 1 hour.
12. Remove from oven; cool completely on wire rack.
13. Remove sprinform pan side.
14. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.
15. Garnish with fresh fruit, if desired.

graham cracker crumbs, solid pack pumpkin, lowfat ricotta cheese, sugar, allpurpose, nonfat dry milk powder, ground cinnamon, ground allspice, egg, milk, vegetable oil, vanilla

Taken from www.food.com/recipe/pumpkin-cheesecake-322177 (may not work)