How to Make Any-night-of-the-week Pumpkin Ricotta Cheesecake

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, pumpkin ricotta cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pumpkin Ricotta Cheesecake is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Pumpkin Ricotta Cheesecake is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. 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. Prepare 2 1/2 cup graham cracker crumbs
2. Get 1 1/2 stick butter
3. Take 6 tbsp granulated sugar
4. Take 16 oz ricotta
5. Get 8 oz cream cheese, softened
6. Prepare 15 oz pumpkin
7. Prepare 1 lemon, juice and zest
8. Get 1/2 tsp ceylon cinnamon
9. Get 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. Prepare 14 oz sweetened condensed milk
14. Take 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. Prepare 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’s going to wrap it up for this special food pumpkin ricotta cheesecake recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!