Pumpkin Cheesecake - cooking recipe

Ingredients

1 c. granola type cereal
2 (8 oz.) pkg. cream cheese (room temperature)
1 (15 oz.) pkg. Ricotta cheese (part skim)
1 3/4 c. sugar
4 eggs
2 tsp. vanilla extract
1 (16 oz.) can solid pack pumpkin
1/4 c. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 (8 oz.) pkg. whipped cream for garnish

Preparation

Heat oven to 300\u00b0.
Sprinkle bottom of 9-inch spring-form pan with granola cereal.
In large mixing bowl, using electric mixer on low speed, beat cream cheese until smooth and creamy.
Beat in Ricotta cheese, sugar, eggs and vanilla.
Beat until blended well. Add pumpkin, cornstarch, cinnamon and nutmeg.
Beat until smooth. Pour batter into spring-form pan over cereal.
Bake for 1 1/2 hours or until center is just starting to set.
Turn oven off, with door slightly ajar, for 30 minutes.
Remove pan to wire rack.
Run a knife around side of cake to loosen.
Cool completely.
Cover and refrigerate 6 hours or overnight.
Freeze.
Serves 16.