Pumpkin Ricotta Cheesecake
Pumpkin Ricotta Cheesecake

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pumpkin ricotta cheesecake. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pumpkin Ricotta Cheesecake is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Pumpkin Ricotta Cheesecake is something that I have loved my whole life.

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

The ingredients needed to make Pumpkin Ricotta Cheesecake:
  1. Make ready graham cracker crumbs
  2. Get butter
  3. Get granulated sugar
  4. Make ready ricotta
  5. Make ready cream cheese, softened
  6. Prepare pumpkin
  7. Take lemon, juice and zest
  8. Get ceylon cinnamon
  9. Prepare nutmeg
  10. Take ground ginger
  11. Take allspice
  12. Take vanilla extract
  13. Get sweetened condensed milk
  14. Get dark brown sugar
  15. Get granulated sugar
  16. Get salt
  17. Make ready eggs, lightly beaten
  18. Make ready whipped cream
Steps 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 this up for this special food pumpkin ricotta cheesecake recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember 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!