Simple Way to Prepare Perfect Pumpkin Ricotta Cheesecake

Pumpkin Ricotta Cheesecake.

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pumpkin ricotta cheesecake. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pumpkin Ricotta Cheesecake is one of the most favored of recent trending meals on earth. It's easy, it's quick, it tastes yummy. It is appreciated by millions daily. They're fine and they look wonderful. Pumpkin Ricotta Cheesecake is something that I have loved my whole life.

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

The ingredients needed to make Pumpkin Ricotta Cheesecake:

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

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..

So that's going to wrap this up with this exceptional food pumpkin ricotta cheesecake recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!