Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pumpkin ricotta cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin Ricotta Cheesecake is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Pumpkin Ricotta Cheesecake is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook pumpkin ricotta cheesecake using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Ricotta Cheesecake:
- Make ready graham cracker crumbs
- Make ready butter
- Prepare granulated sugar
- Get ricotta
- Make ready cream cheese, softened
- Get pumpkin
- Prepare lemon, juice and zest
- Prepare ceylon cinnamon
- Take nutmeg
- Prepare ground ginger
- Take allspice
- Make ready vanilla extract
- Prepare sweetened condensed milk
- Take dark brown sugar
- Take granulated sugar
- Make ready salt
- Take eggs, lightly beaten
- Take 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 this up for this special food pumpkin ricotta cheesecake recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
