Pumpkin Ricotta Cheesecake

Hey everyone, 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 food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Pumpkin Ricotta Cheesecake is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Pumpkin Ricotta Cheesecake is something which I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Pumpkin Ricotta Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pumpkin Ricotta Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pumpkin Ricotta Cheesecake is 15 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pumpkin Ricotta Cheesecake estimated approx 5 hours 30 mins.

To get started with this recipe, we must prepare a few ingredients. You can have Pumpkin Ricotta Cheesecake using 18 ingredients and 10 steps. Here is how you cook it.

The sinfully delicious illegitimate child of a ricotta cheesecake and a pumpkin pie, forged in the dark recesses of my mind under a waning Blood Moon before Halloween.

Ingredients and spices that need to be Prepare to make Pumpkin Ricotta Cheesecake:

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

Instructions to make 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.

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So that's going to wrap it up with this special food Step-by-Step Guide to Make Homemade Pumpkin Ricotta Cheesecake. Thank you very much for your time. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!