Ingredients:
2 Eggs
4 Egg Whites
1/2 cup Maple Syrup
2 cups Pumpkin (NOT Pumpkin Pie Filling!)
2 cups Ricotta Cheese 4 oz (half a brick) Cream Cheese
1 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
1/4 tsp Ground Cloves
1/2 tsp Vanilla
 

Directions:
Preheat oven to 425F. Beat eggs and liquids.
Combine remaining ingredients in a food processor.
Slowly add liquids, blend for 3 minutes. Spoon mixture into greased muffin tins (no paper necessary).
Bake for 15 minutes at 425F, then 40 minutes at 350F.
Let cool, then refrigerate. 

Makes approx. 18 Cheesecakes

Approx. Zone Blocks per cheesecake: 0.5 P  <0.5 C  2 F
According to FitDay.com: Calories: 1,439  Protein: 53.5g  Carbohydrate: 58.1g (3g Fibre = 55.1g net carbs)  Fat: 105.2g

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