Pumpkin Ricotta Cheesecake. 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. Pumpkin Cheesecake Thanksgiving Dessert Ricotta Vegetarian Pomegranates Pumpkin Pie Spice Mix Spices Holidays Fall Medium. Kelly teaches guest co-host Ryan Seacrest how to make a pumpkin ricotta cheesecake.

Pumpkin Ricotta Cheesecake - a not so classic creamy cheesecake infused with pumpkin puree and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream. And, when it's Pumpkin Spice Season, these Pumpkin Spice Ricotta Cheesecake Bars are our cheesec. With pumpkin, ricotta and a little maple, this easy overnight oats recipe tastes like dessert, but it's actually good for you! You can have Pumpkin Ricotta Cheesecake using 18 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Pumpkin Ricotta Cheesecake

You need 2 1/2 cup of graham cracker crumbs.
It's 1 1/2 stick of butter.
It's 6 tbsp of granulated sugar.
You need 16 oz of ricotta.
Prepare 8 oz of cream cheese, softened.
Prepare 15 oz of pumpkin.
It's 1 of lemon, juice and zest.
It's 1/2 tsp of ceylon cinnamon.
You need 1/2 tsp of nutmeg.
Prepare 1/2 tsp of ground ginger.
You need 1/4 tsp of allspice.
You need 1 tsp of vanilla extract.
You need 14 oz of sweetened condensed milk.
Prepare 1/2 cup of dark brown sugar.
Prepare 1/2 cup of granulated sugar.
It's 1 tsp of salt.
It's 4 of eggs, lightly beaten.
You need 1 of whipped cream.

Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth. A very delicate and moist Ricotta Pumkin Cake to make for your Thanksgiving celebrations. Ricotta makes this cheesecake lighter and airier than your typical cheesecake made with cream cheese.

Pumpkin Ricotta Cheesecake instructions

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 ricotta cheesecake recipe is part of my baked cheesecake recipe collection. It's a low rise traditional cheesecake. 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. Categories: Baking Dessert Mixer Recipes Cheesecake Cheese Ricotta Cream Cheese Recipes Dairy Recipes Recipes for a Crowd Gluten Free.