Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin ricotta cheesecake. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. Combine pumpkin and ricotta cheese, plus the warm spices of cinnamon, nutmeg, ginger, and cloves, and you have a delicious holiday dessert.
Pumpkin Ricotta Cheesecake is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Pumpkin Ricotta Cheesecake is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first 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:
- Take 2 1/2 cup graham cracker crumbs
- Make ready 1 1/2 stick butter
- Get 6 tbsp granulated sugar
- Get 16 oz ricotta
- Take 8 oz cream cheese, softened
- Make ready 15 oz pumpkin
- Get 1 lemon, juice and zest
- Make ready 1/2 tsp ceylon cinnamon
- Get 1/2 tsp nutmeg
- Prepare 1/2 tsp ground ginger
- Make ready 1/4 tsp allspice
- Make ready 1 tsp vanilla extract
- Prepare 14 oz sweetened condensed milk
- Make ready 1/2 cup dark brown sugar
- Take 1/2 cup granulated sugar
- Make ready 1 tsp salt
- Make ready 4 eggs, lightly beaten
- Take 1 whipped cream
I love this ricotta cheesecake with pumpkin as an end to a fall meal. It's a nice change from the heavier New York cheesecake. Pumpkin ricotta cheesecake is easy to make. And, when it's Pumpkin Spice Season, these Pumpkin Spice Ricotta Cheesecake Bars are our cheesecake of choice.
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.
This Pumpkin Ricotta Cheesecake is a remake of a traditional Italian Ricotta Cheese that I did a couple of years ago. 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. Pumpkin pie is one of those foods that just makes me so happy.
So that’s going to wrap it up for this special food pumpkin ricotta cheesecake recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
