Pumpkin Ricotta Cheesecake
Pumpkin Ricotta Cheesecake

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, pumpkin ricotta cheesecake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Pumpkin Ricotta Cheesecake is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Pumpkin Ricotta Cheesecake is something that I have loved my whole life.

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

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

So that’s going to wrap it up with this exceptional food pumpkin ricotta cheesecake recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!