Hello everybody, I hope you are having an incredible day today. 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 bit unique. This will be really delicious.

Pumpkin Ricotta Cheesecake is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Pumpkin Ricotta Cheesecake is something which I’ve loved my entire life. They’re nice and they look wonderful.

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.

To begin with this particular recipe, we have to prepare a few ingredients. You can have pumpkin ricotta cheesecake using 18 ingredients and 10 steps. Here is how you cook 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. Get 6 tbsp granulated sugar
4. Take 16 oz ricotta
5. Take 8 oz cream cheese, softened
6. Prepare 15 oz pumpkin
7. Take 1 lemon, juice and zest
8. Get 1/2 tsp ceylon cinnamon
9. Make ready 1/2 tsp nutmeg
10. Get 1/2 tsp ground ginger
11. Take 1/4 tsp allspice
12. Prepare 1 tsp vanilla extract
13. Take 14 oz sweetened condensed milk
14. Take 1/2 cup dark brown sugar
15. Take 1/2 cup granulated sugar
16. Make ready 1 tsp salt
17. Get 4 eggs, lightly beaten
18. Get 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. This Pumpkin Ricotta Cheesecake is a remake of a traditional Italian Ricotta Cheese that I did a couple of years ago.

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.

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. Thanksgiving Dessert Recipes, Cheesecake Recipes, Christmas Dessert Recipes.

So that’s going to wrap this up for this exceptional food pumpkin ricotta cheesecake recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more 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!