Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pumpkin ricotta cheesecake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pumpkin Ricotta Cheesecake is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Pumpkin Ricotta Cheesecake is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have pumpkin ricotta cheesecake using 18 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Ricotta Cheesecake:

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

So that’s going to wrap this up with this exceptional food pumpkin ricotta cheesecake recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!