Pumpkin Ricotta Cheesecake

Name: Pumpkin Ricotta Cheesecake
Yield: 15 servings
Ingredients: 2 1/2 cup graham cracker crumbs; 1 1/2 stick butter; 6 tbsp granulated sugar; 16 oz ricotta; 8 oz cream cheese, softened; 15 oz pumpkin; 1 lemon, juice and zest; 1/2 tsp ceylon cinnamon; 1/2 tsp nutmeg; 1/2 tsp ground ginger; 1/4 tsp allspice; 1 tsp vanilla extract; 14 oz sweetened condensed milk; 1/2 cup dark brown sugar; 1/2 cup granulated sugar; 1 tsp salt; 4 eggs, lightly beaten; 1 whipped cream

Cheetahshop

November 10, 2022

Baca Juga

Just in addition, the time it takes to cook Pumpkin Ricotta Cheesecake estimated approx 5 hours 30 mins.

To begin with this particular recipe, we must first prepare a few components. You can cook Pumpkin Ricotta Cheesecake using 18 ingredients and 10 steps. Here is how you cook it.

The sinfully delicious illegitimate child of a ricotta cheesecake and a pumpkin pie, forged in the dark recesses of my mind under a waning Blood Moon before Halloween.

Ingredients and spices that need to be Make ready to make Pumpkin Ricotta Cheesecake:

2 1/2 cup graham cracker crumbs
1 1/2 stick butter
6 tbsp granulated sugar
16 oz ricotta
8 oz cream cheese, softened
15 oz pumpkin
1 lemon, juice and zest
1/2 tsp ceylon cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1 tsp vanilla extract
14 oz sweetened condensed milk
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 tsp salt
4 eggs, lightly beaten
1 whipped cream

Instructions to make 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.

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So that's going to wrap this up for this special food How to Prepare Ultimate Pumpkin Ricotta Cheesecake. Thanks so much for your time. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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