Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees. spray 9-inch springform pan with nonstick cooking spray. add graham cracker crumbs; shake to coat pan evenly. set aside. combine pumpkin and ricotta cheese in food processor or blender; process until smooth. add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth. pour mixture into prepared pan. bake 15 minutes. reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes. turn off oven; leave cheesecake in oven with door closed for 1 hour. remove from oven; cool completely on wire rack. remove sprinform pan side. cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.

Target recipe: preheat oven to 350 degrees. butter and flour 6-cup spring- form pan. beat eggs with sugar in a large bowl. add the ricotta and continue to beat. slowly add the flour and baking powder, then add all remaining ingredients, continuing to beat until smooth. pour batter into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean and the cake has a light golden color. let cake cool in pan, then run a thin flexible knife or spatula around the pan to loosen the cake. carefully remove the rim of the spring-form and slide the cake out.