pumpkin ricotta cheesecake

1  lb.		ricotta cheese
10  ounces		cream cheese
1/2  cup		granulated sugar
3/4  cup		light brown sugar
5		large eggs
1-1/4  cups		flour
1  teaspoon		vanilla extract
1/2  cup		pureed pumpkin
1  teaspoon		cinnamon
2  teaspoons		pumpkin spice
1/4  teaspoon		salt
2  cups		walnut crust [recipe]

Tip: Click on the ingredient links to learn the nutritional information for all the pumpkin ricotta cheesecake ingredients. The serving size for any ingredient in pumpkin ricotta cheesecake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350 F degrees.
In a large bowl, mix flour, salt, brown sugar, granulated sugar, cinnamon, pumpkin spice and set aside.
In your mixer, whisk the egg whites until stiff peaks form. Place in a bowl and set aside.
In the bowl of your mixer add the ricotta cheese and cream cheese and mix together. Add pumpkin and mix until well incorporated. Add egg yolks, vanilla extract and mix well. Add dry ingredients and mix until all the ingredients are well incorporated.
Gently fold in the egg whites, a third at a time.
Pour the pumpkin cheese mixture into the cake pan over the walnut crust and bake an hour to an hour an a half. It really depends on your oven. You need to bake it until the center is firm. Cool completely before slicing into it and serving.