Recipe - Maple Pumpkin Cheesecake

Three fourths cup Graham Cracker Crumbs
2 tablespoon Margarine melted
1 Three fourths cup (16 Ounce Can) Solid Pack
Pumpkin
1 cup Brown Sugar, Packed
2 8Ounce Pkg
(Neufchatel)
One half cup PartSkim Milk Ricotta
Cheese
2 tablespoon AllPurpose Flour
1 One half teaspoon Pumpkin Pie Spice
1 One half teaspoon Maple Flavoring
One half cup Undiluted Evaporated
Skimmmed Milk
One half cup Egg Beaters(r) 99% Egg
Substitute
Topping, Recipe Below
Chopped Pecans optional
Light Cream Cheese

Combine graham cracker crumbs and margarine in a small bowl. Press onto
bottom of 9inch springform pan.

Beat pumpkin, brown sugar, cream cheese, ricotta cheese, flour, pumpkin pie
spice and maple flavoring in a large mixer bowl on high speed for 1 minute.
Add evaporated skimmed milk and egg substitute; beat just until blended.
Pour over crust.

Bake in a preheated 350degree oven for 65 to 85 minutes or until knife
inserted half way between center and outer edge comes out clean. Meanwhile,
prepare topping. Remove from oven; cool for 10 minutes on wire rack. Spread
with topping. Chill. Remove side of pan and sprinkle with pecans, if
desired.

For Topping: Combine One half cup nonfat sour cream, 1 tablespoon granulated
sugar and One fourth teaspoon maple flavoring in a bowl.

Recipe By : Carnation Evaporated Skim Milk via Asso. Press/Supersew

From: Riacmt@ubvmsd.Cc.Buffalo.Edu (Car

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip