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Pumpkin Ricotta Cheesecake
Pumpkin Ricotta Cheesecake

Before you jump to Pumpkin Ricotta Cheesecake recipe, you may want to read this short interesting healthy tips about Treats that offer You Vitality.

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We hope you got insight from reading it, now let’s go back to pumpkin ricotta cheesecake recipe. You can cook pumpkin ricotta cheesecake using 18 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make Pumpkin Ricotta Cheesecake:
  1. Take graham cracker crumbs
  2. Get butter
  3. Get granulated sugar
  4. You need ricotta
  5. You need cream cheese, softened
  6. Take pumpkin
  7. Take lemon, juice and zest
  8. Use ceylon cinnamon
  9. You need nutmeg
  10. Provide ground ginger
  11. Prepare allspice
  12. Use vanilla extract
  13. You need sweetened condensed milk
  14. Prepare dark brown sugar
  15. Prepare granulated sugar
  16. Provide salt
  17. You need eggs, lightly beaten
  18. Take whipped cream
Instructions to make Pumpkin Ricotta Cheesecake:
  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.

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. Mini Ricotta Cheesecakes are rich, creamy, and baked in a muffin tin! No water bath required for this mini Easter is quickly approaching and in our house that means one thing: Ricotta Cheesecake! This ricotta cheesecake recipe is part of my baked cheesecake recipe collection. It's a low rise traditional cheesecake.

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