Pumpkin Ricotta Cheesecake

• Vegetarian

• Produce

  • 1 15-oz can Pumpkin
  • 1/3 cup Pumpkin puree

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 3/4 cup Brown sugar, light
  • 1/4 tsp Cinnamon, ground
  • 1 1/2 tsp Cinnamon
  • 1 1/2 cup Flour
  • 1/2 cup Granulated sugar
  • 1 tbsp Powdered sugar
  • 3 tsp Pumpkin spice
  • 1 pinch Salt
  • 1/4 tsp Salt
  • 1/3 cup Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 2 1/2 cups Walnuts or pecans

• Dairy

  • 4 tbsp Butter, unsalted
  • 10 oz Cream cheese
  • 1 lb Ricotta cheese
  • 1 cup Whipping cream or heavy cream

Found on jocooks.com

Description

Directions

• In a food processor, add the walnuts, cinnamon, sugar, butter and flour. Pulse until everything is well mixed together and the walnuts are ground. Take the mixture and spread over the bottom of the cake pan, pressing down to cover the entire bottom of pan and a little bit up the side. Place pan in the fridge for about an hour. I used a Nordic Ware Leak proof Springform Pan, 10 Cup, 9 Inch.
• Preheat oven to 350 F degrees.
• In a large bowl, mix flour, salt, brown sugar, granulated sugar, cinnamon, pumpkin spice and set aside.
• In your mixer, whisk the egg whites until stiff peaks form. Place in a bowl and set aside.
• In the bowl of your mixer add the ricotta cheese and cream cheese and mix together. Add pumpkin and mix until well incorporated. Add egg yolks, vanilla extract and mix well. Add dry ingredients and mix until all the ingredients are well incorporated.
• Gently fold in the egg whites, a third at a time.
• Pour the pumpkin cheese mixture into the cake pan over the walnut crust and bake an hour to an hour an a half. It really depends on your oven. You need to bake it until the center is firm. Cool completely before slicing into it and serving.
• While the cheesecake is cooling you can make the pumpkin whipped cream. Add the whipping cream to the bowl of your mixer and mix until it forms soft peaks. Whisk in the pumpkin puree, vanilla, cinnamon, powdered sugar and pumpkin pie spice.

Nutrition