Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pumpkin ricotta cheesecake. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Pumpkin Ricotta Cheesecake is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Pumpkin Ricotta Cheesecake is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin 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 can achieve it.
The ingredients needed to make Pumpkin Ricotta Cheesecake:
- Prepare 2 1/2 cup graham cracker crumbs
- Get 1 1/2 stick butter
- Make ready 6 tbsp granulated sugar
- Get 16 oz ricotta
- Make ready 8 oz cream cheese, softened
- Get 15 oz pumpkin
- Prepare 1 lemon, juice and zest
- Get 1/2 tsp ceylon cinnamon
- Prepare 1/2 tsp nutmeg
- Take 1/2 tsp ground ginger
- Make ready 1/4 tsp allspice
- Get 1 tsp vanilla extract
- Make ready 14 oz sweetened condensed milk
- Make ready 1/2 cup dark brown sugar
- Get 1/2 cup granulated sugar
- Get 1 tsp salt
- Prepare 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’s going to wrap this up with this special 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 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!
