No servings information available
For the crust:
6 Honey Maid Honey Grahams, finely crushed (about 1 cup)
3 Tbsp. sugar
3 Tbsp.butter or margarine, melted
For the filling:
5 pkg.(8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup ricotta cheese
4 egg yolks*
4 egg whites*
dash of cinnamon
dash of nutmeg
No nutrition information available
Heat oven to 325°F.
1) Grease a 9 in. springform pan. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
2) Meanwhile, beat room temperature cream cheese, 1 cup sugar, flour, nutmeg,cinnamon and vanilla with mixer until blended. Add ricotta cheese; mix well. Add egg yolks, 1 at a time, mixing on low after each just until blended. Beat egg whites until soft peaks form then gently fold into cream cheese mixture.Pour into cooled crust.
3) *Bake 1 hr & 10 min. or until center is almost set. Run knife around the edge of the pan to loosen the cake and cool completely. Refrigerate 4 hours. Remove side from pan before cutting to serve.
* When baking the cheesecake, use a water bath. Fill a roasting pan with hot water and place it on the bottom rack of the oven below the cheesecake. This helps it bake evenly and prevents cracks.