Best Pumpkin Ricotta Cheesecake Recipes

PUMPKIN-RICOTTA CHEESECAKE

Steps:

• Lightly grease a 9-inch springform pan.
• Combine walnuts, sugar, melted butter, flour, cinnamon, and salt for crust in the bowl of a food processor; pulse until well mixed and walnuts are ground. Spread mixture over the bottom of the prepared pan, pressing down to cover the entire bottom and a little bit up the sides. Place in the refrigerator until chilled, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Beat cream cheese and ricotta cheese in a mixing bowl until well combined. Stir in sugar, melted butter, eggs, cornstarch, flour, lemon juice, and vanilla. Add sour cream and pumpkin puree; stir to combine. Pour over the chilled crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn off the oven and leave cheesecake in for 1 more hour.
• Remove from the oven. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
• At the same time, chill a mixing bowl and whisk attachment in the refrigerator for at least 10 minutes.
• Add whipping cream to the chilled bowl and whisk until soft peaks form. Whisk in pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and cinnamon.
• Remove cheesecake from the refrigerator. Remove the band from the pan; take a large knife or spatula and carefully run it under the bottom of the cheesecake to loosen it. Transfer cheesecake to a serving platter. Slice and serve with pumpkin whipped cream.

LIGHTER PUMPKIN CHEESECAKE (WITH RICOTTA AND CREAM CHEESE)

Steps:

• make crust by combining all ingredients and press into a well greased 10 in springform pan.
• preheat oven to 325 and put a glass pan half full with water on the bottom rack, put the upper rack to the second highest level.
• if your ricotta is fresh, which is best, and moist put in cheesecloth and squeeze out extra liquid.
• beat cream cheese and ricotta until smooth and light.
• beat in sugar until well combined.
• mix flour with spices and add them until combined.
• beat in sour cream until smooth.
• add eggs, one at a time, incorporating each one, at low speed- don't overmix.
• add pumpkin and vanilla, beat until smooth on low speed and pour into prepared crust.
• bake for about 1 hour 20 minutes, check after 1 hour- dont open the oven before 1 hour. outside should be set and golden, the middle should jiggle a little but not be liquid. turn off oven and keep the door closed, let cool at least 1 hour in the oven, cool completely and refrigerate 6 hours or overnight.
• top with whipped cream or praline sauce if desired.

PUMPKIN RICOTTA CHEESECAKE

Steps:

• Preheat oven to 400 degrees. Spray 9-inch springform pan with nonstick cooking spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside.
• Combine pumpkin and ricotta cheese in food processor or blender; process until smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.
• Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes. Turn off oven; leave cheesecake in oven with door closed for 1 hour. Remove from oven; cool completely on wire rack. Remove sprinform pan side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.

PUMPKIN-RICOTTA CHEESECAKE WITH CRANBERRIES

Steps:

• Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent any leaking. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Firmly press into the bottom and 1/4 inch up the sides of the pan. Brush the exposed sides of the pan lightly with melted butter. Bake until the crust is golden and set, 12 to 15 minutes. Transfer to a rack to cool completely. Wipe out the food processor.
• Meanwhile, make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt and pulse until combined. (Do not overblend.) Pour the filling into the cooled crust.
• Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool completely. Cover and refrigerate until cold and set, at least 8 hours or overnight.
• Make the topping: Chop 1 cup cranberries and combine in a small saucepan with the sugar, lemon juice, salt and water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes. Let cool.
• Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed. Serve over the cheesecake.