Pumpkin Ricotta Cheesecake – Baker by Nature

This Italian pumpkin cheesecake recipe is additional creamy and filled with pumpkin taste! Ricotta cheese replaces heavy cream and bitter cream, giving this an Italian twist. Whereas canned pumpkin puree and a home made pumpkin pie spice mix add loads of pumpkin taste.

Pumpkin Cheesecake Recipe… With An Italian Twist

I created this cheesecake out of my intense love for cheesecake and pumpkin pie. So I figured, why not mix to 2 and create the ULTIMATE fall dessert recipe?! However this ins’t your traditional pumpkin pie cheesecake: it’s pumpkin ricotta cheesecake!

As a substitute, it incorporates a brown butter graham cracker crust, ricotta pumpkin cheesecake filling, and grand mariner whipped cream. It’s devilishly scrumptious. And the right pumpkin dessert! I can’t wait to make it for Thanksgiving!

Substances: Get the Greatest Pumpkin Taste

• Cream Cheese: Use full-fat brick-style cream cheese. I don’t recommend low-fat cream cheese or utilizing tub-style cream cheese.
• Ricotta Cheese: Retailer-bought or home made ricotta cheese each work nice! You’ll be able to sub bitter cream or greek yogurt if wanted.
• Pumpkin: I want canned pumpkin puree, like libby’s. It delivers constant outcomes, in contrast to home made pumpkin puree, which varies in texture.
• Sugar: Mild brown sugar and granulated sugar sweeten the pumpkin cheesecake and improve the pumpkin taste.
• Pumpkin Pie Spice: Floor cinnamon, floor cloves, floor ginger, and floor nutmeg make up our home made pumpkin pie spice. In a pinch, you should utilize store-bought pumpkin pie spice.
• Eggs: Like most cheesecakes, this pumpkin dessert makes use of entire eggs and egg yolks.
• Flour: For greatest outcomes, use all-purpose flour, which thickens this pumpkin cheesecake superbly.
• Vanilla Extract: Use pure vanilla extract, not synthetic vanilla.

This Pumpkin Dessert Will get a Graham Cracker Crust

To take advantage of out of this pumpkin cheesecake, we pair it with a graham cracker crumb crust! Right here’s what you’ll want:

• Graham Crackers Crumbs: Use store-bought for ease or purchase sheets of graham crackers and pulse them into crumbs. Use a meals processor or blender to do that! Or kick it old-school and use a rolling pin for crush the graham crackers into graham cracker crumbs.
• Sugar: Granulated sugar works greatest, however use brown sugar in a pinch.
• Salt: A tiny quantity balances the sweetness and enhances the flavors on this pumpkin cheesecake recipe.
• Butter: Melted till browned, this provides unbelievable taste. However should you’re in a rush, you’ll be able to merely soften the butter.
• Floor Cinnamon: Or be happy to make use of an equal quantity of pumpkin pie spice for much more pumpkin taste!

The best way to Bake Pumpkin Cheesecake Like a Professional

• Room Temperature Substances: Soften your ricotta cheese and cream cheese to room temperature earlier than baking.
• Use the Proper Pan: You want a 9 or 10-inch springform pan for this pumpkin dessert! Epicurious breaks down the perfect pans right here. In case you don’t have one however nonetheless need to bake pumpkin cheesecake, make my pumpkin cheesecake bars or mini pumpkin cheesecakes as a substitute!
• Don’t Add Eggs One at A Time: This enables an excessive amount of air to be integrated within the batter. As a substitute, add the eggs and yolks suddenly, and beat on low till simply mixed.
• Keep away from Opening the Oven Door: Preserve the oven door shut because the cheesecake bakes, and throughout the cool off part.
• Don’t Cowl the High with Plastic Wrap: You’ll be able to wrap the highest of the pan with plastic wrap. However you don’t need it to the touch the highest of the cheesecake till you fully cool it. Sizzling and even heat cheesecake will persist with the plastic wrap.

Should I Bake the Cheesecake In a Water Bathtub?

Properly, I can’t power you to do something. However you actually ought to bake this cheesecake in a water bathtub. It not solely helps forestall cheesecake cracking, but it surely additionally helps the cheesecake keep additional cream because it bakes within the oven.

New to creating a water bathtub? Right here’s my information for learn how to make a straightforward water bathtub for cheesecake!

Leftover Pumpkin Cheesecake?

In case you’re fortunate sufficient to have leftovers, this pumpkin dessert shops nice!

You’ll be able to place it within the fridge for as much as 3 days. Or pop it within the freezer for as much as 2 months. Simply be sure to tightly wrap the entire cheesecake or slices of the cheesecake in plastic wrap earlier than storing. For an additional line of protection, you’ll be able to place the cheesecake in a freezer-safe ziplock bag earlier than freezing.

To thaw from a frozen state, place the cheesecake within the fridge for 8 hours, or in a single day. After which let it sit at room temperature for 10-20 minutes to extend creaminess.