Pumpkin Ricotta Cheesecake
Pumpkin Ricotta Cheesecake

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, pumpkin ricotta cheesecake. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pumpkin Ricotta Cheesecake is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Pumpkin Ricotta Cheesecake is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have pumpkin ricotta cheesecake using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Ricotta Cheesecake:
  1. Take 2 1/2 cup graham cracker crumbs
  2. Prepare 1 1/2 stick butter
  3. Prepare 6 tbsp granulated sugar
  4. Make ready 16 oz ricotta
  5. Prepare 8 oz cream cheese, softened
  6. Take 15 oz pumpkin
  7. Get 1 lemon, juice and zest
  8. Get 1/2 tsp ceylon cinnamon
  9. Make ready 1/2 tsp nutmeg
  10. Make ready 1/2 tsp ground ginger
  11. Make ready 1/4 tsp allspice
  12. Prepare 1 tsp vanilla extract
  13. Take 14 oz sweetened condensed milk
  14. Get 1/2 cup dark brown sugar
  15. Take 1/2 cup granulated sugar
  16. Get 1 tsp salt
  17. Take 4 eggs, lightly beaten
  18. Prepare 1 whipped cream
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.

So that’s going to wrap it up for this special food pumpkin ricotta cheesecake recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!