Pumpkin Ricotta Cheesecake
Pumpkin Ricotta Cheesecake

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pumpkin ricotta cheesecake. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Pumpkin Cheesecake - ricotta cheese, cream cheese, both white and brown sugar, eggs, flour, vanilla extract, canned pumpkin, cinnamon, pumpkin spice and a bit of salt. Pumpkin Whipped Cream - whipping cream or heavy cream, canned pumpkin, powdered sugar, vanilla extract, pumpkin spice and cinnamon.

Pumpkin Ricotta Cheesecake is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Pumpkin Ricotta Cheesecake is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook pumpkin ricotta cheesecake using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Ricotta Cheesecake:
  1. Take 2 1/2 cup graham cracker crumbs
  2. Make ready 1 1/2 stick butter
  3. Prepare 6 tbsp granulated sugar
  4. Get 16 oz ricotta
  5. Make ready 8 oz cream cheese, softened
  6. Take 15 oz pumpkin
  7. Take 1 lemon, juice and zest
  8. Take 1/2 tsp ceylon cinnamon
  9. Make ready 1/2 tsp nutmeg
  10. Take 1/2 tsp ground ginger
  11. Take 1/4 tsp allspice
  12. Take 1 tsp vanilla extract
  13. Take 14 oz sweetened condensed milk
  14. Make ready 1/2 cup dark brown sugar
  15. Get 1/2 cup granulated sugar
  16. Get 1 tsp salt
  17. Make ready 4 eggs, lightly beaten
  18. Take 1 whipped cream

I thought a pumpkin version for Thanksgiving was just what we needed this year! This dessert whips up in a matter of minutes. Make it the day before and let it sit, refrigerated of course, which allows the flavors to meld. Now, this pumpkin ricotta recipe is unique because it uses ricotta!

Steps to make Pumpkin Ricotta Cheesecake:
  1. In a 9x17 casserole, combine the crumbs, butter, and 6 tablespoons of sugar.
  2. Once thoroughly mixed, press onto the casserole to make a very big pie crust
  3. Cook the crust at 350 for 8 or so minutes, and then set aside to cool.
  4. Everybody in the pool! All of the other ingredients except the eggs get mixed in a large mixing bowl, on low, until the cream cheese chunks are gone.
  5. Hand stir in the eggs and pour into the casserole.
  6. Bake in a preheated oven at 325 for an hour. Your knife or toothpick will not come out clean, but the cheesecake should be only a tiny bit wiggly when it comes out. If you are worrying about spillage, you took it out too soon or are in an earthquake and should have other priorities in mind.
  7. Let it cool, and when the casserole pan/dish is cool enough, cover it with plastic wrap and chill for at least 4 hours.
  8. When you remove the cheesecake, the plastic wrap should be covered in water from condensation. Carefully remove the plastic wrap and discard.
  9. With a dry paper towel or 2 sop up all of the water on the surface of the cheesecake.
  10. Cut and serve with whipped cream.

The ricotta adds a creamy texture that is out of this world! A friend called this cheesecake a super creamy pumpkin pie. The crust is made of nuts and adds to the richness of the dessert. It's crumbly and nutty and just plain delicious! A light pumpkin ricotta cheesecake full of fall spice.

So that is going to wrap it up with this exceptional food pumpkin ricotta cheesecake recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!