The best delicious Pumpkin Cheesecake #2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Cheesecake #2 recipe today!
Hello my friends, this Pumpkin Cheesecake #2 recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Cheesecake #2 is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Cheesecake #2.
What Makes This Pumpkin Cheesecake #2 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Cheesecake #2.
Ready to make this Pumpkin Cheesecake #2 Recipe? Let’s do it!
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7 Egg whites
1 1/2 lb Ricotta cheese
2 Egg yolks
1 c Sugar
1 1/2 tb Vanilla
1 1/2 c Pumpkin pureed
1 ts Pumpkin pie spice
1 ts Baking powder
Confectioners sugar for
-sprinkling
Preheat oven to 350 degrees. Beat the egg whites until stiff and reserve.
Mix the ricotta cheese with the egg yolks, sugar, pumpkin, vanilla, pumpkin
pie spice and baking powder. Fold in the egg whites.
Pour into a greased and floured 8″ springform pan. Bake at 350 degrees for
approximately 50 minutes to 1 hour. Check with cake tester or toothpick in
center. Tester should come out clean. Will appear souffl?like in texture.
Let cool. Remove sides. Refrigerate overnight before serving to let settle.
Serves 8 to 12.
Yields
1 Servings
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