PUMPKIN-RICOTTA CHEESECAKE

Pumpkin-Ricotta Cheesecake image

Pumpkin-ricotta cheesecake. A not-so-classic creamy cheesecake infused with pumpkin puree and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream.

Provided by afreid

Time 8h25m

Yield 16

Number Of Ingredients 23

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Ingredients

2 ½ cups walnuts
⅓ cup white sugar
¼ cup unsalted butter, melted
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
1 pinch salt
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
½ cup unsalted butter, melted and cooled
4 large eggs
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 pint sour cream
1 ½ cups fresh pumpkin puree
1 cup heavy whipping cream
⅓ cup fresh pumpkin puree
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 596.8 calories, Carbohydrate 35.9 g, Cholesterol 147.5 mg, Fat 47.2 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 22.7 g, Sodium 224 mg, Sugar 25.2 g