7 pumpkin cheesecake with ricotta cheese Recipes

graham cracker crumbs, pack pumpkin, low-fat ricotta cheese, sugar, all-purpose flour, nonfat dry milk powder, ground cinnamon, ground allspice, egg white, skim evaporated milk, vegetable oil, vanilla

low-fat ricotta cheese, pumpkin puree (not pie filling), sugar-free maple syrup, splenda granular, sugar substitute, pumpkin pie spice, vanilla extract, vanilla protein powder, reduced fat graham cracker crust, cool whip free (fat free, sugar free)

graham cracker crumbs, butter or 2 tbsp margarine, melted, light cream cheese, softened (neufchf tel), fat-free ricotta cheese, brown sugar, pumpkin puree, orange juice, fat-free evaporated milk, vanilla extract, pumpkin pie spice, grated orange peel, frozen egg substitute, thawed, low-fat sour cream or 1/2 cup fat free sour cream, granulated sugar, orange juice

hazelnut flour (about 1/2 cup), sugar, canola oil, butter, at room temperature, egg whites, frangelico (hazelnut liqueur), all-purpose flour (about 1/3 cup), baking powder, salt, baking spray with flour, less-fat cream cheese, softened, part-skim ricotta cheese, sugar, vanilla extract, ground cinnamon, ground allspice, salt, eggs, egg yolks, unsweetened pumpkin, hazelnuts, toasted and chopped, sugar, frozen fat-free whipped topping, thawed

all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, cream cheese, softened, unsalted butter, softened, ricotta cheese (8 oz., preferable whole milk), eggs, egg yolk, granulated sugar, brown sugar, pack pumpkin (i use libby s), sour cream, dried cranberries (optional), shelled pumpkin seeds, granulated sugar, cinnamon (1/16 tbsp), nutmeg, ground ginger