Lighter Pumpkin Cheesecake (With Ricotta And Cream

Name: Lighter Pumpkin Cheesecake (With Ricotta And Cream Cheese)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces cream cheese; 10 ounces fresh ricotta (whole milk); 1 1/4 cups brown sugar, packed; 1/4 cup maple syrup (real); 2 tablespoons flour; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; 1/8 teaspoon cardamom; 1/8 teaspoon clove; 1 cup sour cream; 3 eggs; 1 tablespoon vanilla; 1 1/4 cups pumpkin puree (either canned or strain first if fresh); crust; 1 3/4 cups gingersnap crumbs; 3 tablespoons sugar; 4 tablespoons butter, melted

Servings: persons

16 ounces cream cheese
10 ounces fresh ricotta (whole milk)
1 1/4 cups brown sugar, packed
1/4 cup maple syrup (real)
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/8 teaspoon cardamom
1/8 teaspoon clove
1 cup sour cream
3 eggs
1 tablespoon vanilla
1 1/4 cups pumpkin puree (either canned or strain first if fresh)
crust
1 3/4 cups gingersnap crumbs
3 tablespoons sugar
4 tablespoons butter, melted

1
make crust by combining all ingredients and press into a well greased 10 in springform pan.
2
preheat oven to 325 and put a glass pan half full with water on the bottom rack, put the upper rack to the second highest level.
3
if your ricotta is fresh, which is best, and moist put in cheesecloth and squeeze out extra liquid.
4
beat cream cheese and ricotta until smooth and light.
5
beat in sugar until well combined.
6
mix flour with spices and add them until combined.
7
beat in sour cream until smooth.
8
add eggs, one at a time, incorporating each one, at low speed- don't overmix.
9
add pumpkin and vanilla, beat until smooth on low speed and pour into prepared crust.
10
bake for about 1 hour 20 minutes, check after 1 hour- dont open the oven before 1 hour. outside should be set and golden, the middle should jiggle a little but not be liquid. turn off oven and keep the door closed, let cool at least 1 hour in the oven, cool completely and refrigerate 6 hours or overnight.
11
top with whipped cream or praline sauce if desired.

1304

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 16 ounces cream cheese, 10 ounces fresh ricotta (whole milk), 1 1/4 cups brown sugar, packed, 1/4 cup maple syrup (real), and more.

Yes, Lighter Pumpkin Cheesecake (With Ricotta And Cream Cheese) 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.

That's it — enjoy your meal!

Lighter Pumpkin Cheesecake (With Ricotta And Cream Cheese)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions