Best Way to Prepare Yummy Pumpkin Ricotta Cheesecake

Pumpkin Ricotta Cheesecake, Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Pumpkin Cheesecake - ricotta cheese, cream cheese, both white and brown sugar, eggs, flour, vanilla extract, canned pumpkin, cinnamon, pumpkin spice and a bit of salt. Pumpkin Whipped Cream - whipping cream or heavy cream, canned pumpkin, powdered sugar, vanilla extract, pumpkin spice and cinnamon. Combine pumpkin and ricotta cheese, plus the warm spices of cinnamon, nutmeg, ginger, and cloves, and you have a delicious holiday dessert. This cheesecake has a fairly soft consistency and with the reduced amount of cream cheese also a lighter texture and taste. 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. A light pumpkin ricotta cheesecake full of fall spice. Want a light dessert for your holiday table? I love this ricotta cheesecake with pumpkin as an end to a fall meal. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Pumpkin Ricotta Cheesecake you can enjoy.

Prepare: less then 10 Minute
Cook Time: 18 Minute

Ingredients that must be prepared for Pumpkin Ricotta Cheesecake :

1. It's 2 1/2 cup of graham cracker crumbs -
2. Prepare 1 1/2 stick of butter -
3. It's 6 tbsp of granulated sugar -
4. Make ready 16 oz of ricotta -
5. Prepare 8 oz of cream cheese, softened -
6. set 15 oz of pumpkin -
7. Prepare 1 of lemon, juice and zest -
8. You need 1/2 tsp of ceylon cinnamon -
9. It's 1/2 tsp of nutmeg -
10. Prepare 1/2 tsp of ground ginger -
11. You need 1/4 tsp of allspice -
12. It's 1 tsp of vanilla extract -
13. You need 14 oz of sweetened condensed milk -
14. Make ready 1/2 cup of dark brown sugar -
15. Prepare 1/2 cup of granulated sugar -
16. Make ready 1 tsp of salt -
17. Prepare 4 of eggs, lightly beaten -
18. It's 1 of whipped cream -

Want a light dessert for your holiday table? I love this ricotta cheesecake with pumpkin as an end to a fall meal. It's a nice change from the heavier New York cheesecake. Pumpkin ricotta cheesecake is easy to make.

Pumpkin Ricotta Cheesecake instructions :

1. In a 9x17 casserole, combine the crumbs, butter, and 6 tablespoons of sugar..
2. Once thoroughly mixed, press onto the casserole to make a very big pie crust.
3. Cook the crust at 350 for 8 or so minutes, and then set aside to cool..
4. 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..
5. Hand stir in the eggs and pour into the casserole..
6. 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..
7. Let it cool, and when the casserole pan/dish is cool enough, cover it with plastic wrap and chill for at least 4 hours..
8. When you remove the cheesecake, the plastic wrap should be covered in water from condensation. Carefully remove the plastic wrap and discard..
9. With a dry paper towel or 2 sop up all of the water on the surface of the cheesecake..
10. Cut and serve with whipped cream..

Serves For 4 Person
Kcal: 130
Fat: 15g
Carbs: 32g
Protein: 52g
Sugar: 30g

This Pumpkin Ricotta Cheesecake is a remake of a traditional Italian Ricotta Cheese that I did a couple of years ago. I thought a pumpkin version for Thanksgiving was just what we needed this year! This dessert whips up in a matter of minutes. Make it the day before and let it sit, refrigerated of course, which allows the flavors to meld. The ricotta adds a creamy texture that is out of this world! Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Pumpkin Cheesecake - ricotta cheese, cream cheese, both white and brown sugar, eggs, flour, vanilla extract, canned pumpkin, cinnamon, pumpkin spice and a bit of salt. Pumpkin Whipped Cream - whipping cream or heavy cream, canned pumpkin, powdered sugar, vanilla extract, pumpkin spice and cinnamon. Combine pumpkin and ricotta cheese, plus the warm spices of cinnamon, nutmeg, ginger, and cloves, and you have a delicious holiday dessert. This cheesecake has a fairly soft consistency and with the reduced amount of cream cheese also a lighter texture and taste. 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. A light pumpkin ricotta cheesecake full of fall spice. Want a light dessert for your holiday table? I love this ricotta cheesecake with pumpkin as an end to a fall meal. It's a nice change from the heavier New York cheesecake. Pumpkin ricotta cheesecake is easy to make. This Pumpkin Ricotta Cheesecake is a remake of a traditional Italian Ricotta Cheese that I did a couple of years ago. I thought a pumpkin version for Thanksgiving was just what we needed this year! This dessert whips up in a matter of minutes. Make it the day before and let it sit, refrigerated of course, which allows the flavors to meld. The ricotta adds a creamy texture that is out of this world! A friend called this cheesecake a super creamy pumpkin pie. The crust is made of nuts and adds to the richness of the dessert. It's crumbly and nutty and just plain delicious! Pumpkin pie is one of those foods that just makes me so happy. This Pumpkin Ricotta Pie-Cheesecake Recipe is a cross between a cheesecake and traditional Italian ricotta pie, so it is lighter than typical cheesecakes, yet richer than most ricotta pies. The pumpkin flavor while clearly present is somewhat subtle. The recipe makes a small pie, if you have many guests, you may want to double this one up. I use Ricotta as the main base for the filling, which is lighter, and can cook up to a good texture without requiring flour. Also, the cheesecake needs to sit in the fridge overnight, so you'll want to make this the day before. And, when it's Pumpkin Spice Season, these Pumpkin Spice Ricotta Cheesecake Bars are our cheesecake of choice. Pumpkin Cheesecake Cottage Whip is a quick and easy snack or dessert for fall. It's filled with pumpkin spice flavors for a yummy treat. This recipe is Trim Healthy Mama Friendly (THM FP), low in fat and low in carbs.