Pumpkin Ricotta Cheesecake - cooking recipe

Ingredients

2 1/2 c. nonfat Ricotta cheese
3 egg whites or egg substitute equal to 3 eggs
1 c. sugar
1/2 c. all-purpose flour
1 c. pumpkin puree
1/2 c. molasses
pinch of each: ground cloves, ground cinnamon, ground nutmeg and ground ginger

Preparation

Preheat oven to 400\u00b0.
Combine all ingredients in a blender or food processor or mix well in a large bowl.
Pour batter into a 10-inch spring-form pan (you may want to spray the pan lightly with cooking spray, but you don't have to).
Bake for 1 hour and 10 minutes or until knife inserted in the center comes out clean. Let cool on a rack and then chill for 3 hours.
Serve cold.