Pumpkin-Ricotta Cheesecake

• Nonstick cooking spray
• Dough for 1 Shortbread Cookie Crust or 1 Quick Graham Cracker Crust
• 8 oz reduced-fat cream cheese
• 1 Cup Sugar*
• 1/2 Cup Nonfat sour cream, at room temperature
• 2 Large Eggs, at room temperature
• 2 Large Egg whites, at room temperature
• 1 tsp Pure vanilla extract
• 2/3 Cup Canned pumpkin puree
• 1/2 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg
• 1/2 tsp Ground ginger
• 1/4 tsp Salt
• 1/8 tsp Ground cloves
• 1 Cup (plus 2 Tbl) Reduced-fat ricotta cheese
• 2 Tbl Large pecan pieces, toasted, for garnish
• 2 Tbl Pomegranate seeds, for garnish

1. Prehead the over to 325 degrees with a rack in the lower third of the oven.
2. Coat a 9-inch springform cake pan with pan spray. Press the crust dough firmly into the bottom of the pan, and set aside.
3. Using an electric mixer, beat the cream cheese and sugar on medium speed for 2 to 3 minutes, until it is completely smooth.
4. Add sour cream, eggs, egg whites, and vanilla; mix for 2 to 3 minutes longer until blended. Scrape down sides of bowl.
5. Add pumpkin, cinnamon, nutmeg, ginger, salt and cloves and mix for 1 minute longer. Add ricotta and mix just until incorporated.
6. Pour the batter over the crust and bake for 50 to 60 minutes, until cheesecake jiggles only slightly in the center when shaken.**
7. Transfer pan to wire rack and let cool for 1 hour.
8. Run a knife around the edge of the pan to loosen cake, remove outer pan ring, transfer the cake on its base to a serving plate.
9. Cover loosely with plastic film and refrigerate for at least 3 hours.
10. To serve, cut into 12 pieces and garnish with pecans and pomegranate seeds.

*For a sugar-free version, substitute 5 Tbl plus 1 tsp of Truvia (20 packets) for the sugar in the filling, and use a sugar-free pie crust.
**If cheesecake browns too quickly or cracks, tent a piece of aluminum foil over the top, without touching filling, for the remaining baking time.

Nutrition Information