Pumpkin Cheesecake

Yummy!!!!

• Cooking spray
• 1 cup nonfat ricotta cheese
• 2 - 8 oz tubs of light cream cheese
• 1 cup firmly packed brown sugar
• 3 Tablespoons flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves
• 2 eggs
• 1 - 16 oz can pumpkin
• 4 egg whites
• 1/4 teaspoon cream of tarter
• 1/4 cup plus 3 Tablespoons sugar, divided

1. Coated bottom of 10 inch springform pan with cooking spray.
2. Wrap outside bottom and sides of pan with heavy duty foil; set aside.
3. In food processor, use blade, ass ricotta and cream cheese and process until smooth.
4. Add brown sugar and next 6 ingredients; process until smooth.
5. Pour into large bowl; stir in pumpkin, set aside.
6. Beat 4 egg whites (at room temp.) and cream of tarter until foamy.
7. Gradually add 1/4 sugar, 1 tablespoon at a time, beating until soft peaks form.
8. Gently stir 1/4 egg white mixture into pumpkin mix.
9. Gently fold in remaining egg mixture.
10. Pour in pan; place in a shallow pan.
11. Add hot water to larger to depth of one inch.
12. Bake at 300 degrees in water bath for 1 hour.
13. Remove springform pan from water; remove foil from pan.
14. Cover and chill for at least 8 hours.
15. Place 3 tablespoons of sugar in a small saucepan over medium heat.
16. Caramelize by stirring often until sugar melts and is golden (about 5 minutes).
17. Rabidly spread mixture on coated cookie sheet.
18. Cool completely.
19. Break mixture into small pieces.
20. Place in food processor and pulse 6 times.
21. Sprinkle over cheesecake.