Pumpkin Cheesecake

Ingredients:
1/3 C. graham cracker crumbs
1 can (16 ounce) pumpkin
2 cups low-fat ricotta cheese
3/4 cup splenda
3 T. whole wheat flour
1 T. nonfat dry milk powder
1 T. ground cinnamon
1 t. ground allspice
1 egg white
3/4 cup canned evaporated skim milk (I used fat free)
1 T. olive oil
1 T. vanilla
Directions:
Preheat oven to 400 degrees.  Spray 9-inch springform pan with nonstick cooking spray.  Add graham cracker crumbs.  Shake to coat pan evenly and set aside.  
Combine pumpkin and ricotta cheese in food processor or blender.  Process until smooth.  Add splenda, flour, milk powder, cinnamon, allspice, egg white, evaporated milk, oil, and vanilla.  Process until smooth.  

Pour mixture into prepared pan.  Bake 15 minutes.  Reduce oven temperature to 275 degrees.  Bake 1 hour and 15 minutes.  Turn off oven and leave cheesecake in oven with door closed for 1 hour.  Remove from oven and cool completely on wire rack.  Remove springform pan side.  Cover cheesecake with plastic wrap and refrigerate at least 4 hours or up to 2 days.  I sprinkled the top of the cheesecake with graham cracker crumbs, topped it with fat free cool whip, and sprinkled it with pumpkin pie spice.  My recipe for baked apples would also be a very good topping.