Pumpkin Ricotta Cheesecake

2 15oz containers of fat-free ricotta
1 15oz can pumpkin
5 eggs (or substitute 3 eggs + 4 whites)
5/8 cp flour
1 1/4 cp brwn sugar
1/4 cp honey
1 tbs pumpkin pie spice
graham cracker crumbs
Spray springform pan (9 or 10 inch) with nonstick spray, and dust with
graham cracker crumbs. Mix all other ingredients in a bowl with a mixer for
a minute or 2. Pour in pan and bake at 400 for about 1 hour and 10-15 minutes.
Loosen from sides of pan with a knife, and remove when cool. Chill before
serving (okay, so we ate it warm-couldn't wait!)