Easiest Way to Prepare Quick Pumpkin Ricotta Cheesecake

Pumpkin Ricotta Cheesecake. Rich and creamy Pumpkin Ricotta Cheesecake made with a Brown Butter Crust and Grand Marnier Whipped Cream! This Pumpkin Cheesecake is a not so classic creamy cheesecake infused with just the right amount of pumpkin and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream. In an electric mixer combine ricotta cheese, powdered sugar and mix until well combined.

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Rich and creamy Pumpkin Ricotta Cheesecake made with a Brown Butter Crust and Grand Marnier Whipped Cream! This Pumpkin Cheesecake is a not so classic creamy cheesecake infused with just the right amount of pumpkin and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream. In an electric mixer combine ricotta cheese, powdered sugar and mix until well combined.

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

The ingredients needed to make Pumpkin Ricotta Cheesecake:

1. Get 2 1/2 cup of graham cracker crumbs.
2. Get 1 1/2 stick of butter.
3. Take 6 tbsp of granulated sugar.
4. Take 16 oz of ricotta.
5. Take 8 oz of cream cheese, softened.
6. Get 15 oz of pumpkin.
7. Get 1 of lemon, juice and zest.
8. Get 1/2 tsp of ceylon cinnamon.
9. Prepare 1/2 tsp of nutmeg.
10. Get 1/2 tsp of ground ginger.
11. Take 1/4 tsp of allspice.
12. Make ready 1 tsp of vanilla extract.
13. Make ready 14 oz of sweetened condensed milk.
14. Prepare 1/2 cup of dark brown sugar.
15. Get 1/2 cup of granulated sugar.
16. Make ready 1 tsp of salt.
17. Prepare 4 of eggs, lightly beaten.
18. Make ready 1 of whipped cream.

You will hardly be able to wait for it to cool! It is so delicious; you won't regret making it! Combine pumpkin and ricotta cheese in food processor or blender; process until smooth. Pumpkin ricotta cheesecake is easy to make.

Instructions 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..

Robert Irvine's Healthy Pumpkin Cheesecake (That's Not a Typo!) this link is to an external site that may or may not. Pumpkin Ricotta Cheesecake - why not try a pumpkin ricotta cheesecake, perfect for the season and perfectly delicious. Using part-skim ricotta cheese lends a rich and fluffy texture with less saturated fat than whole milk, but feel free to use non-fat ricotta if. Ditch the candy and try this pumpkin-ricotta cheesecake with caramel corn topping instead! This Pumpkin Ricotta Pie-Cheesecake Recipe is a cross between a cheesecake and traditional Italian ricotta pie, so it is lighter than typical cheesecakes, yet richer than most ricotta pies.

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