A crustless, fluffy pumpkin cheesecake made with ricotta cheese.

Pumpkin Cheesecake

7 large egg whites
3 (8-ounce) cartons ricotta cheese
2 large egg yolks
1 cup granulated sugar
1 1/2 tablespoons vanilla extract
1 1/2 cups pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
Powdered sugar for sprinkling

1. Preheat oven to 350°F (175°C). Generously grease and flour an 8-inch springform pan. Set aside.
2. Beat the egg whites until stiff and set aside.
3. Mix the ricotta cheese with the egg yolks, sugar, pumpkin, vanilla, pumpkin pie spice and baking powder; mix well. Fold in the egg whites. Pour into prepared springform pan.
4. Bake for 50 minutes to 1 hour, or until wooden pick inserted in center comes out clean. Should have a soufflé like texture. Let cool at room temperature. Refrigerate overnight, remove sides and serve.

Makes 8 to 10 servings.