Combine pumpkin and ricotta cheese, plus the warm spices of cinnamon, nutmeg, ginger, and cloves, and you have a delicious holiday dessert. This cheesecake has a fairly soft consistency and with the reduced amount of cream cheese also a lighter texture and taste. The sour cream topping adds just a touch of tanginess to offset the sweetness in the filling. This recipe is modified from a recipe that was shared with me by San Francisco-based pastry chef and Top Chef alum Marisa Churchill. Pumpkin Ricotta Cheesecake is just one recipe from Marisa’s first and new book Sweet & Skinny: 100 Recipes for Enjoying Life’s Sweeter Side without tipping the Scales. Marisa’s version is indulgent on taste, not calories and fat. I have included the original version ingredients below.