Pumpkin Ricotta Cheesecake

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SF Gate

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Ingredients

Quick Graham Cracker Crust:

Nonstick pan spray

6 ounces honey graham crackers (about 10 cookie sheets)

2 tablespoons 1% or 2% milk (see Note)

Pumpkin-Ricotta Filling:

1 cup (8 ounces) reduced-fat cream cheese or Neufchatel

1 cup sugar

1/3 cup nonfat sour cream, at room temperature

2 large eggs, at room temperature

2 egg whites from large eggs, at room temperature

1 teaspoon pure vanilla extract

2/3 cup canned pumpkin puree

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/8 teaspoon ground cloves

1 cup + 2 tablespoons part-skim ricotta cheese

2 tablespoons large pecan pieces, toasted, for garnish

2 tablespoons pomegranate seeds, for garnish

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