Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, pumpkin ricotta cheesecake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Pumpkin Ricotta Cheesecake is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Pumpkin Ricotta Cheesecake is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook pumpkin ricotta cheesecake using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Ricotta Cheesecake:
- Make ready 2 1/2 cup graham cracker crumbs
- Prepare 1 1/2 stick butter
- Prepare 6 tbsp granulated sugar
- Take 16 oz ricotta
- Get 8 oz cream cheese, softened
- Prepare 15 oz pumpkin
- Get 1 lemon, juice and zest
- Prepare 1/2 tsp ceylon cinnamon
- Make ready 1/2 tsp nutmeg
- Get 1/2 tsp ground ginger
- Take 1/4 tsp allspice
- Get 1 tsp vanilla extract
- Make ready 14 oz sweetened condensed milk
- Prepare 1/2 cup dark brown sugar
- Take 1/2 cup granulated sugar
- Make ready 1 tsp salt
- Get 4 eggs, lightly beaten
- Make ready 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 is going to wrap it up with this exceptional food pumpkin ricotta cheesecake recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
