Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin ricotta cheesecake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Pumpkin Ricotta Cheesecake is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Pumpkin Ricotta Cheesecake is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook pumpkin ricotta cheesecake using 18 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Ricotta Cheesecake:
- Prepare 2 1/2 cup graham cracker crumbs
- Prepare 1 1/2 stick butter
- Make ready 6 tbsp granulated sugar
- Prepare 16 oz ricotta
- Prepare 8 oz cream cheese, softened
- Prepare 15 oz pumpkin
- Get 1 lemon, juice and zest
- Take 1/2 tsp ceylon cinnamon
- Prepare 1/2 tsp nutmeg
- Take 1/2 tsp ground ginger
- Take 1/4 tsp allspice
- Get 1 tsp vanilla extract
- Get 14 oz sweetened condensed milk
- Make ready 1/2 cup dark brown sugar
- Prepare 1/2 cup granulated sugar
- Prepare 1 tsp salt
- Get 4 eggs, lightly beaten
- Take 1 whipped cream
Steps 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 it up for this special food pumpkin ricotta cheesecake recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
