Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pumpkin ricotta cheesecake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. 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 delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Pumpkin Ricotta Cheesecake is something that I have loved my whole life.

Layer Pumpkin Pie Filling Into Your Vanilla Cheesecake For The Ultimate Holiday Dessert! Dinner the only time in our day when we calmly sit and enjoy the food that's been served. to us. Dinner is considered to be the most important meal of the day.

To get started with this particular recipe, we must prepare a few components. 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. Make ready 2 1/2 cup graham cracker crumbs
2. Prepare 1 1/2 stick butter
3. Prepare 6 tbsp granulated sugar
4. Take 16 oz ricotta
5. Get 8 oz cream cheese, softened
6. Take 15 oz pumpkin
7. Take 1 lemon, juice and zest
8. Prepare 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. Get 1 tsp vanilla extract
13. Make ready 14 oz sweetened condensed milk
14. Make ready 1/2 cup dark brown sugar
15. Get 1/2 cup granulated sugar
16. Make ready 1 tsp salt
17. Take 4 eggs, lightly beaten
18. Take 1 whipped cream

Combine pumpkin and ricotta cheese, plus the warm spices of cinnamon, nutmeg, ginger, and cloves, and you have a delicious holiday dessert. This cheesecake has a fairly soft consistency and with the reduced amount of cream cheese also a lighter texture and taste. Here is how you achieve that. Pumpkin pie is one of those foods that just makes me so happy.

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.

Thanksgiving Dessert Recipes, Cheesecake Recipes, Christmas Dessert Recipes. Pumpkin Ricotta Cheesecake Last month I went to the farmer's market and purchased several large pumpkins to decorate the front of our house with for the holiday season. Pumpkins, you may know, are edible and come in a variety of shapes and sizes. This Pumpkin Ricotta Pie-Cheesecake Recipe is a cross between a cheesecake and traditional Italian ricotta pie, so it is lighter than typical cheesecakes, yet richer than most ricotta pies. The pumpkin flavor while clearly present is somewhat subtle.

So that is going to wrap this up with this exceptional food pumpkin ricotta cheesecake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!