Pumpkin Cheesecake III
CATEGORIES
INGREDIENTS
- Servings: 8 - 10
- 7 large egg whites
- 3 cartons (8 oz. ea.) ricotta cheese
- 2 large egg yolks
- 1 cup sugar
- 1-1/2 tablespoons vanilla extract
- 1-1/2 cups pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- powdered sugar for sprinkling
DIRECTIONS
- Preheat oven to 350ºF (175ºC). Generously grease and flour an 8-inch springform pan. Set aside.
- Beat the egg whites until stiff and set aside.
- Mix the ricotta cheese with the egg yolks, sugar, pumpkin, vanilla, pumpkin pie spice and baking powder; mix well. Fold in the egg whites. Pour into prepared springform pan.
- Bake for 50 minutes to 1 hour, or until wooden pick inserted in center comes out clean. Should have a soufflé like texture. Let cool at room temperature. Refrigerate overnight, remove sides and serve.