Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, pumpkin ricotta cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Pumpkin Ricotta Cheesecake is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Pumpkin Ricotta Cheesecake is something which I have loved my entire life.
Pumpkin Cheesecake Thanksgiving Dessert Ricotta Vegetarian Pomegranates Pumpkin Pie Spice Mix Spices Holidays Fall Medium. This Pumpkin Cheesecake is a not so classic creamy cheesecake infused with just the right amount of pumpkin and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream. Make this pumpkin ricotta cheesecake and fall in love with the smell as it bakes!
To get started with this recipe, we must prepare a few ingredients. 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:
- Prepare 2 1/2 cup graham cracker crumbs
- Make ready 1 1/2 stick butter
- Get 6 tbsp granulated sugar
- Make ready 16 oz ricotta
- Prepare 8 oz cream cheese, softened
- Take 15 oz pumpkin
- Take 1 lemon, juice and zest
- Prepare 1/2 tsp ceylon cinnamon
- Make ready 1/2 tsp nutmeg
- Prepare 1/2 tsp ground ginger
- Prepare 1/4 tsp allspice
- Make ready 1 tsp vanilla extract
- Prepare 14 oz sweetened condensed milk
- Get 1/2 cup dark brown sugar
- Make ready 1/2 cup granulated sugar
- Take 1 tsp salt
- Take 4 eggs, lightly beaten
- Get 1 whipped cream
Pumpkin cheesecake has become a fall and winter dessert classic for good reason. Even if you have never made a cheesecake or pumpkin pie before, this is a dessert that is within your reach. Rub ricotta cheese through sieve to lighten texture; set aside. In large bowl, using electric mixer at high speed Pour plain cheesecake batter into prepared pan.
Instructions to make Pumpkin Ricotta Cheesecake:
- In a 9x17 casserole, combine the crumbs, butter, and 6 tablespoons of sugar.
- Once thoroughly mixed, press onto the casserole to make a very big pie crust
- Cook the crust at 350 for 8 or so minutes, and then set aside to cool.
- 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.
- Hand stir in the eggs and pour into the casserole.
- 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.
- Let it cool, and when the casserole pan/dish is cool enough, cover it with plastic wrap and chill for at least 4 hours.
- When you remove the cheesecake, the plastic wrap should be covered in water from condensation. Carefully remove the plastic wrap and discard.
- With a dry paper towel or 2 sop up all of the water on the surface of the cheesecake.
- Cut and serve with whipped cream.
Top with large spoonfuls of pumpkin mix. With pumpkin, ricotta and a little maple, this easy overnight oats recipe tastes like dessert, but it's actually good for you! This ricotta cheesecake recipe is part of my baked cheesecake recipe collection. It's a low rise traditional cheesecake. A very delicate and moist Ricotta Pumkin Cake to make for your Thanksgiving celebrations.
So that is going to wrap this up with this special food pumpkin ricotta cheesecake recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
