Pumpkin Ricotta Cheesecake

This is a liter version of pumpkin cheesecake. Instead of the classic cream cheese I am using ricotta cheese.

Ingredients

·         2 1/2 cups of ricotta chesses (try to get skim part)

·         1/3 cup of honey or agave

·         1 cup of pumpkin puree

·         3 eggs

·         1/3 cup sugar (optional)

·         1/3 cup of flour

·         1 heaping tablespoon of cinnamon

·         1 teaspoon of pumpkin pie spice

·         1 (9 inch) pie crust

 

Directions  

1.      Preheat the oven to 350.

2.      Bake the crust for 5 minutes or until slightly golden, remove from the oven and let it cool.

3.      While the crust is baking, beat together with a hand mixer or with a large spoon the ricotta, flour, pumpkin, honey, eggs, cinnamon, and pumpkin pie spice. Continue to beat until creamy.

4.      Pour the filling into the baked crust. Bake at 350 for 50 minutes. Let cool prior to serving.