Food recipes
Pumpkin Ricotta Cheesecake
Pumpkin Ricotta Cheesecake Ingredients: pumpkin, raw cheese, ricotta, whole milk sugars, granulated wheat flour, white, all-purpose, unenriched milk, canned, condensed, sweetened egg, white, raw, fresh pumpkin, raw Di...
Pumpkin Ricotta Cheesecake
Ingredients:
pumpkin, raw
cheese, ricotta, whole milk
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, canned, condensed, sweetened
egg, white, raw, fresh
pumpkin, raw
Directions:
Preheat oven to 400 degrees.
Spray 9-inch springform pan with nonstick cooking spray.
Add graham cracker crumbs; shake to coat pan evenly.
Set aside.
Combine pumpkin and ricotta cheese in food processor or blender; process until smooth.
Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.
Pour mixture into prepared pan.
Bake 15 minutes.
Reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes.
Turn off oven; leave cheesecake in oven with door closed for 1 hour.
Remove from oven; cool completely on wire rack.
Remove sprinform pan side.
Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.
Ingredients:
pumpkin, raw
cheese, ricotta, whole milk
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, canned, condensed, sweetened
egg, white, raw, fresh
pumpkin, raw
Directions:
Preheat oven to 400 degrees.
Spray 9-inch springform pan with nonstick cooking spray.
Add graham cracker crumbs; shake to coat pan evenly.
Set aside.
Combine pumpkin and ricotta cheese in food processor or blender; process until smooth.
Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.
Pour mixture into prepared pan.
Bake 15 minutes.
Reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes.
Turn off oven; leave cheesecake in oven with door closed for 1 hour.
Remove from oven; cool completely on wire rack.
Remove sprinform pan side.
Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.