Pumpkin Ricotta Cheesecake
Desserts

Pumpkin Ricotta Cheesecake

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Pumpkin Ricotta Cheesecake

Are you over pumpkin season? Not in my household. I have a fierce sweet tooth but like to stay fit. This is a healthy, delicious and easy-to-make pumpkin ricotta cheesecake. The ricotta makes it uber creamy.
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Prep Time 10 mins
Cook Time 35 mins
Course Dessert
Servings 4
Calories 400 kcal

Equipment

  • Blender (I personally use vitamix)

Ingredients
  

  • 2 cups ricotta cheese
  • 2 eggs
  • 1/2 cup sweetener
  • 1/2 cup flour
  • 3/4 cup canned pumpkin
  • 1 tbs molasses
  • pinch cloves, cinnamon, nutmeg and ginger

Notes

1. Preheat oven to 400F.
2. Combine all ingredients in blender.
3. Pour batter into 8 inch pan sprayed with cooking spray.
4. Bake for 35-40 minutes, until toothpick inserted in the middle comes out clean. Cut a big slice add whip cream & raspberries @driscollsberry. 
 
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