Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pumpkin ricotta cheesecake. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pumpkin Ricotta Cheesecake is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Pumpkin Ricotta Cheesecake is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. 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:
- Prepare 2 1/2 cup graham cracker crumbs
- Prepare 1 1/2 stick butter
- Make ready 6 tbsp granulated sugar
- Get 16 oz ricotta
- Get 8 oz cream cheese, softened
- Take 15 oz pumpkin
- Get 1 lemon, juice and zest
- Prepare 1/2 tsp ceylon cinnamon
- Prepare 1/2 tsp nutmeg
- Prepare 1/2 tsp ground ginger
- Get 1/4 tsp allspice
- Get 1 tsp vanilla extract
- Get 14 oz sweetened condensed milk
- Take 1/2 cup dark brown sugar
- Make ready 1/2 cup granulated sugar
- Get 1 tsp salt
- Make ready 4 eggs, lightly beaten
- Prepare 1 whipped cream
Instructions 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 this up for this special food pumpkin ricotta cheesecake recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
