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.

This Pumpkin Cheesecake is a not so classic creamy cheesecake infused with pumpkin and ricotta cheese over a walnut crust, served with pumpkin whipped cream. These pumpkin bars are part of my pumpkin dessert recipes collection. They are ONE bowl and easy. You can have Pumpkin Ricotta Cheesecake using 18 ingredients and 10 steps. Here is how you cook it.

Ingredients of Pumpkin Ricotta Cheesecake

1. You need 2 1/2 cup of graham cracker crumbs.
2. Prepare 1 1/2 stick of butter.
3. You need 6 tbsp of granulated sugar.
4. Prepare 16 oz of ricotta.
5. You need 8 oz of cream cheese, softened.
6. You need 15 oz of pumpkin.
7. You need 1 of lemon, juice and zest.
8. Prepare 1/2 tsp of ceylon cinnamon.
9. Prepare 1/2 tsp of nutmeg.
10. It's 1/2 tsp of ground ginger.
11. You need 1/4 tsp of allspice.
12. You need 1 tsp of vanilla extract.
13. Prepare 14 oz of sweetened condensed milk.
14. You need 1/2 cup of dark brown sugar.
15. Prepare 1/2 cup of granulated sugar.
16. It's 1 tsp of salt.
17. Prepare 4 of eggs, lightly beaten.
18. You need 1 of 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. Pumpkin Cheesecake - Low Carb, Keto, Gluten-Free, Grain-Free, THM S. This pumpkin cheesecake comes together in minutes in your food processor or blender.

Pumpkin Ricotta Cheesecake step by step

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..

Lemon-Ricotta PancakesOur Buttermilk Pancakes with Ricotta Topped with Lemon Glaze, Strawberries and Blueberr. Italian pumpkin gnocchi dumplings made with pumpkin or winter squash, ricotta cheese, parmesan and flour. This delicate cheesecake is cooked in a water bath and steamed for a supremely light texture. I've always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a diabetic-friendly version, and my family could not even tell!