Recipe of Perfect Pumpkin Ricotta Cheesecake

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, pumpkin ricotta cheesecake. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Pumpkin Ricotta Cheesecake is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Pumpkin Ricotta Cheesecake is something that I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Pumpkin Ricotta Cheesecake:

1. Make ready 2 1/2 cup graham cracker crumbs
2. Make ready 1 1/2 stick butter
3. Make ready 6 tbsp granulated sugar
4. Make ready 16 oz ricotta
5. Make ready 8 oz cream cheese, softened
6. Get 15 oz pumpkin
7. Prepare 1 lemon, juice and zest
8. Get 1/2 tsp ceylon cinnamon
9. Make ready 1/2 tsp nutmeg
10. Prepare 1/2 tsp ground ginger
11. Get 1/4 tsp allspice
12. Make ready 1 tsp vanilla extract
13. Take 14 oz sweetened condensed milk
14. Make ready 1/2 cup dark brown sugar
15. Prepare 1/2 cup granulated sugar
16. Prepare 1 tsp salt
17. Prepare 4 eggs, lightly beaten
18. Make ready 1 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 is going to wrap it up with this exceptional food pumpkin ricotta cheesecake recipe. Thank you very much for your time. I am sure you will make this at home. There is 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. Thanks again for reading. Go on get cooking!