Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, pumpkin ricotta cheesecake. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin Ricotta Cheesecake is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Pumpkin Ricotta Cheesecake is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. 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:
- Make ready 2 1/2 cup graham cracker crumbs
- Take 1 1/2 stick butter
- Get 6 tbsp granulated sugar
- Make ready 16 oz ricotta
- Get 8 oz cream cheese, softened
- Take 15 oz pumpkin
- Make ready 1 lemon, juice and zest
- Get 1/2 tsp ceylon cinnamon
- Get 1/2 tsp nutmeg
- Prepare 1/2 tsp ground ginger
- Make ready 1/4 tsp allspice
- Get 1 tsp vanilla extract
- Prepare 14 oz sweetened condensed milk
- Make ready 1/2 cup dark brown sugar
- Make ready 1/2 cup granulated sugar
- Prepare 1 tsp salt
- Take 4 eggs, lightly beaten
- Get 1 whipped cream
Steps to make Pumpkin Ricotta Cheesecake:
- In a 9x17 casserole, combine the crumbs, butter, and 6 tablespoons of sugar.
- Once thoroughly mixed, press onto the casserole to make a very big pie crust
- Cook the crust at 350 for 8 or so minutes, and then set aside to cool.
- 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.
- Hand stir in the eggs and pour into the casserole.
- 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.
- Let it cool, and when the casserole pan/dish is cool enough, cover it with plastic wrap and chill for at least 4 hours.
- When you remove the cheesecake, the plastic wrap should be covered in water from condensation. Carefully remove the plastic wrap and discard.
- With a dry paper towel or 2 sop up all of the water on the surface of the cheesecake.
- Cut and serve with whipped cream.
So that’s going to wrap it up for this special food pumpkin ricotta cheesecake recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
