Pumpkin Cheesecake

Directions

1. 1
   Heat oven to 300°.
2. 2
   Sprinkle bottom of 9-inch spring-form pan with granola cereal.
3. 3
   In large mixing bowl, using electric mixer on low speed, beat cream cheese until smooth and creamy.
4. 4
   Beat in Ricotta cheese, sugar, eggs and vanilla.
5. 5
   Beat until blended well. Add pumpkin, cornstarch, cinnamon and nutmeg.
6. 6
   Beat until smooth. Pour batter into spring-form pan over cereal.
7. 7
   Bake for 1 1/2 hours or until center is just starting to set.
8. 8
   Turn oven off, with door slightly ajar, for 30 minutes.
9. 9
   Remove pan to wire rack.
10. 10
    Run a knife around side of cake to loosen.
11. 11
    Cool completely.
12. 12
    Cover and refrigerate 6 hours or overnight.
13. 13
    Freeze.
14. 14
    Serves 16.