Easiest Way to Make Tasty Pumpkin Ricotta Cheesecake

Pumpkin Ricotta Cheesecake. Pumpkin Cheesecake - ricotta cheese, cream cheese, both white and brown sugar, eggs, flour, vanilla extract, canned pumpkin, cinnamon, pumpkin spice and a bit of salt. Pumpkin Whipped Cream - whipping cream or heavy cream, canned pumpkin, powdered sugar, vanilla extract, pumpkin spice and cinnamon. Combine pumpkin and ricotta cheese in food processor or blender; process until smooth.

This cheesecake has a fairly soft consistency and with the reduced amount of cream cheese also a lighter texture and taste. A light pumpkin ricotta cheesecake full of fall spice. Want a light dessert for your holiday table? You can have Pumpkin Ricotta Cheesecake using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pumpkin Ricotta Cheesecake

1. Prepare of graham cracker crumbs.
2. It's of butter.
3. Prepare of granulated sugar.
4. You need of ricotta.
5. Prepare of cream cheese, softened.
6. You need of pumpkin.
7. You need of lemon, juice and zest.
8. You need of ceylon cinnamon.
9. Prepare of nutmeg.
10. It's of ground ginger.
11. It's of allspice.
12. Prepare of vanilla extract.
13. Prepare of sweetened condensed milk.
14. It's of dark brown sugar.
15. Prepare of granulated sugar.
16. You need of salt.
17. It's of eggs, lightly beaten.
18. Prepare of whipped cream.

I love this ricotta cheesecake with pumpkin as an end to a fall meal. It's a nice change from the heavier New York cheesecake. Pumpkin ricotta cheesecake is easy to make. This Pumpkin Ricotta Cheesecake is a remake of a traditional Italian Ricotta Cheese that I did a couple of years ago.

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..

I thought a pumpkin version for Thanksgiving was just what we needed this year! This dessert whips up in a matter of minutes. Make it the day before and let it sit, refrigerated of course, which allows the flavors to meld. 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.