Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, pumpkin ricotta cheesecake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin Ricotta Cheesecake is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Pumpkin Ricotta Cheesecake is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. 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:

1. Make ready 2 1/2 cup graham cracker crumbs
2. Take 1 1/2 stick butter
3. Make ready 6 tbsp granulated sugar
4. Get 16 oz ricotta
5. Prepare 8 oz cream cheese, softened
6. Get 15 oz pumpkin
7. Take 1 lemon, juice and zest
8. Prepare 1/2 tsp ceylon cinnamon
9. Take 1/2 tsp nutmeg
10. Prepare 1/2 tsp ground ginger
11. Get 1/4 tsp allspice
12. Make ready 1 tsp vanilla extract
13. Get 14 oz sweetened condensed milk
14. Get 1/2 cup dark brown sugar
15. Get 1/2 cup granulated sugar
16. Take 1 tsp salt
17. Get 4 eggs, lightly beaten
18. Get 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 for this exceptional food pumpkin ricotta cheesecake recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!