Campanile Pumpkin Ricotta Cheesecake Recipe

Name: Campanile Pumpkin Ricotta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 1 (8 ounce) package cream cheese, softened; ¼ cup unsalted butter, softened; 1 cup ricotta cheese (8 oz., preferable whole milk); 2 eggs; 1 egg yolk; 1 cup granulated sugar; ¼ cup packed brown sugar; 1 ¼ cups solid pack pumpkin (I use Libby's); 12 sour cream; ⅔ cup dried cranberries (optional); 2 tablespoons shelled pumpkin seeds; 2 tablespoons granulated sugar; 1 pinch cinnamon (1/16 tablespoon); 1 pinch nutmeg; 1 pinch clove; 1 pinch ground ginger

Servings: persons

⅓ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter, softened
1 cup ricotta cheese (8 oz., preferable whole milk)
2 eggs
1 egg yolk
1 cup granulated sugar
¼ cup packed brown sugar
1 ¼ cups solid pack pumpkin (I use Libby's)
12 sour cream
⅔ cup dried cranberries (optional)
2 tablespoons shelled pumpkin seeds
2 tablespoons granulated sugar
1 pinch cinnamon (1/16 tablespoon)
1 pinch nutmeg
1 pinch clove
1 pinch ground ginger

1
In a small bowl, combine flour, cinnamon, ginger, nutmeg and cloves.
2
In small mixer bowl, beat cream cheese and butter until smooth.
3
Add ricotta cheese and flour mixture; beat for 2 minutes.
4
In large mixer bowl, combine eggs, egg yolk, granulated sugar and brown sugar.
5
With clean beaters, beat on high speed for 3 minutes.
6
On low speed, beat in cheese mixture, pumpkin and sour cream;stir in dried cranberries.
7
Pour into 9 or 9 1/2 inch springform pan.
8
For topping: sprinkle pumpkin seeds over batter.
9
In a small bowl combine sugar, cinnamon, nutmeg, cloves and ginger and sprinkle over the top.
10
Bake in preheated 275F oven for 2 hours (do not open over, especially during the first hour).
11
Turn oven off; allow cheesecake to stay in oven with door closed for 1 hour.
12
Serve warm.

1834

kcal

Calories

144

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: ⅓ cup all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and more.

Yes, Campanile Pumpkin Ricotta Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Campanile Pumpkin Ricotta Cheesecake

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