Pumpkin Ricotta Cheesecake Recipe

Name: Pumpkin Ricotta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cup graham cracker crumbs; 1 1/2 stick butter; 6 tbsp granulated sugar; 16 oz ricotta; 8 oz cream cheese, softened; 15 oz pumpkin; 1 lemon, juice and zest; 1/2 tsp ceylon cinnamon; 1/2 tsp nutmeg; 1/2 tsp ground ginger; 1/4 tsp allspice; 1 tsp vanilla extract; 14 oz sweetened condensed milk; 1/2 cup dark brown sugar; 1/2 cup granulated sugar; 1 tsp salt; 4 eggs, lightly beaten; 1 whipped cream

Servings: persons

2 1/2 cup graham cracker crumbs
1 1/2 stick butter
6 tbsp granulated sugar
16 oz ricotta
8 oz cream cheese, softened
15 oz pumpkin
1 lemon, juice and zest
1/2 tsp ceylon cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1 tsp vanilla extract
14 oz sweetened condensed milk
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 tsp salt
4 eggs, lightly beaten
1 whipped cream

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!
5
All of the other ingredients except the eggs get mixed in a large mixing bowl, on low, until the cream cheese chunks are gone.
6
Hand stir in the eggs and pour into the casserole.
7
Bake in a preheated oven at 325 for an hour.
8
Your knife or toothpick will not come out clean, but the cheesecake should be only a tiny bit wiggly when it comes out.
9
If you are worrying about spillage, you took it out too soon or are in an earthquake and should have other priorities in mind.
10
Let it cool, and when the casserole pan/dish is cool enough, cover it with plastic wrap and chill for at least 4 hours.
11
When you remove the cheesecake, the plastic wrap should be covered in water from condensation.
12
Carefully remove the plastic wrap and discard.
13
With a dry paper towel or 2 sop up all of the water on the surface of the cheesecake.
14
Cut and serve with whipped cream.

1531

kcal

Calories

105

Fat

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 18 ingredients. The key ingredients include: 2 1/2 cup graham cracker crumbs, 1 1/2 stick butter, 6 tbsp granulated sugar, 16 oz ricotta, and more.

Yes, 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.

Pumpkin Ricotta Cheesecake

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