Today's recipe is Pumpkin Ricotta Cheesecake. It tastes more like a custard pie. I made it crustless, but next time I would make a whole wheat graham cracker crust. Here's what you need:
1 container of fine ricotta cheese
2 cups pumpkin puree
2 eggs
1/4 cup of pure maple syrup
2 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
Mix all ingredient and pour into a spring form pan. Bake at 375 for 45 minutes or until a toothpick comes out clean
1 container of fine ricotta cheese
2 cups pumpkin puree
2 eggs
1/4 cup of pure maple syrup
2 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
Mix all ingredient and pour into a spring form pan. Bake at 375 for 45 minutes or until a toothpick comes out clean
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