Light Pumpkin Cheesecake

Name: Light Pumpkin Cheesecake
Ingredients: 2 c. nonfat Ricotta cheese; 2 (8 oz.) tubs light process cream cheese; 1 c. brown sugar, firmly packed; 3 Tbsp. all-purpose flour; 1 1/2 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/2 tsp. ground nutmeg; 1/2 tsp. ground cloves; 2 eggs; 1 (16 oz.) can mashed, cooked pumpkin; 4 egg whites; 1/4 tsp. cream of tartar; 1/4 c. plus 3 Tbsp. sugar, divided

13 ingredients

4 steps

Ingredients

2 c. nonfat Ricotta cheese
2 (8 oz.) tubs light process cream cheese
1 c. brown sugar, firmly packed
3 Tbsp. all-purpose flour
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
2 eggs
1 (16 oz.) can mashed, cooked pumpkin
4 egg whites
1/4 tsp. cream of tartar
1/4 c. plus 3 Tbsp. sugar, divided

Directions

1

Coat bottom of a 10-inch spring-form pan with cooking spray. Wrap outside bottom and sides.
2

Position knife blade in food processor bowl; add the Ricotta cheese and cream cheese; pat smooth.
3

Pour into a large bowl.
4

Stir in pumpkin; set aside.