Pumpkin Cheesecake
Set oven for 425 F.
Spray or oil a 9x13 baking dish.
Combine the following in a large bowl:
- 32 oz. canned pure pumpkin (not the pumpkin pie filling)
- 32 oz. whole milk ricotta
- 16 oz. sour cream
- 6 eggs
- 1 cup splenda or sugar
- 2-3 Tbsp vanilla
- 2-3 Tbsp pumpkin pie spice
- 2 tsp cream of tartar
Mix the above ingredients well. Pour into baking dish. Place in the center of the oven. Bake at 425 for 35-45 minutes. Turn the oven down to 375 and bake for another 45 minutes or until knife comes out clean from the center of the cake. Cool on rack.
Store in refrigerator.
Suggestions: serve with fruit and whipped topping or use for a breakfast.
Nadine Campbell
Aug. 5, 2009
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