Pumpkin Cheesecake Recipe

1 cup (about 20 cookies) crushed gingersnaps
2 tablespoons margarine
1-8 ounce package low-fat cream cheese, softened
1 cup low-fat ricotta cheese
1 cup skim milk plus 1/4 cup nonfat dry milk or 1 cup canned evaporated skim milk
4 eggs, separated
1 cup mashed pumpkin
3 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons brandy or brandy extract

Make crust by combining gingersnaps and margarine in a bowl. Press mixture into the bottom of a 10-inch springform pan. Set aside. Preheat oven to 350 degrees. Prepare filling by beating cream cheese, ricotta cheese, milk, egg yolks, pumpkin, sugar, spices and brandy until light and fluffy. Beat egg whites to form soft peaks. Fold egg whites into pumpkin mixture. Pour into the pan.

Bake for 60 - 70 minutes or until center is set. Cool on a wire rack for 1 hour before chilling.