- 12
Ingredients
- 1 c. nonfat ricotta cheese
- 2 (8 oz ) tubs light process cream cheese product
- 1 c. brown sugar, firmly packed
- 3 T. flour
- 1 1/2 t. cinnamon
- 1/2 t. ginger
- 1/2 t. nutmeg
- 1/4 t. cloves
- 2 eggs
- 1 (16 oz) pumpkin
- 4 egg whites
- 1/4 t. cream of tartar
- 1/4 c. plus 3 T. sugar, divided
Preparation
Step 1
Spray bottom of 10" springform pan with Pam. Wrap outside bottom and sides of pan with heavy duty aluminum foil, set aside.
In food processor, process until smooth ricotta cheese and cream cheese. Add brown sugar and next 6 ingredients. Process until smooth. Pour into a large bowl; stir in pumpkin, set aside.
Beat egg whites (at room temperature) and cream of tartar at high speed of electric mixer until foamy. Gradually add 1/4 c. sugar, 1 T. at a time, beating until stiff peaks form. Gently stir 1/4 egg whites into pumpkin mixture. Gently fold in remaining egg whites.
Pour into pan; place in a large shallow pan. Add hot water to larger pan to 1 inch. Bake at 300* for 50 minutes. Remove from oven; let cool in water bath 1 hour. Remove springform pan from water; remove foil. Cover and chill at least 8 hours.
Place 3 T. sugar in small saucepan over medium high heat. Caramelize by stirring often until sugar melts and is golden (about 5 minutes). Rapidly spread mixture onto baking sheet coated with Pam. Cool completely.
Break into small pieces. Put into food processor. Pulse 6 times. Sprinkle over cheesecake.
cal; 235, fat 7.5mg