Preheat oven to 350 degrees F.
In a bowl combine graham crumbs, sugar, water and oil; press into bottom and sides of pan; set aside.
In a food processor, combine cream cheese, ricotta, honey, egg and vanilla; process until smooth. Pour into prepared crust.
In a food processor, combine pumpkin, buttermilk, sugar, cinnamon, ginger and nutmeg until well blended. Spoon carefully over cheese filling.
In a small bowl, stir together sour cream and sugar. Put in a squeeze bottle or in a small plastic sandwich bag with the very tip of corner cut off. Draw 4 concentric circles on top of pumpkin filling. Fun a toothpick through the circles at regular intervals.
Bake 50 minutes or until just slightly loose at the center. Cool on wire rack. Chill before serving.
Note: Use either a 9-inch spring form pan or 9-inch deep dish pie plate. Submitted by: Lorie Schulz |
