pumpkin ricotta cheesecake

Check out how many calories in pumpkin ricotta cheesecake. Get answers to all your nutrition facts questions at FitClick.
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filed under Desserts

Desserts
 
Serving size: 3 ounces
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 284 (14% DV)
Fat: 18g (28% DV)
Carbohydrates: 25g (8% DV)
Protein: 8g (15% DV)
Ingredients:  Makes 20-1/2 servings (61-1/2 ounces)
1  lb.
 
10  ounces
 
1/2  cup
 
3/4  cup
 
 
1-1/4  cups
 
1  teaspoon
 
1/2  cup
 
1  teaspoon
 
2  teaspoons
 
1/4  teaspoon
 
2  cups
 

Tip: For nutritional information on all the ingredients in pumpkin ricotta cheesecake just click on each ingredient name. Then adjust the serving size for any pumpkin ricotta cheesecake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Preheat oven to 350 F degrees.
In a large bowl, mix flour, salt, brown sugar, granulated sugar, cinnamon, pumpkin spice and set aside.
In your mixer, whisk the egg whites until stiff peaks form. Place in a bowl and set aside.
In the bowl of your mixer add the ricotta cheese and cream cheese and mix together. Add pumpkin and mix until well incorporated. Add egg yolks, vanilla extract and mix well. Add dry ingredients and mix until all the ingredients are well incorporated.
Gently fold in the egg whites, a third at a time.
Pour the pumpkin cheese mixture into the cake pan over the walnut crust and bake an hour to an hour an a half. It really depends on your oven. You need to bake it until the center is firm. Cool completely before slicing into it and serving.
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