I had a tough time coming up with a name for this cheesecake because it has both ricotta cheese and cream cheese in it, so to call it Pumpkin Ricotta Cream cheesecake, too long and it just doesn’t sound right. But regardless of its name, the important thing is that if you’re a pumpkin fan, like me, and you love pumpkin season, then you’re simply going to love this cheesecake, assuming you like cheesecake as well.
When I took the pictures I had not waited long enough for the cheesecake to cool, because I was so excited to try it. So trust me, after you chill it, it looks better, it holds its shape much better. I used pumpkin spice, which I really like, I also love the texture of the cheesecake, it’s a bit different than just a regular cheesecake because of the ricotta cheese. The crust is fantastic, how can it not be, it’s made with pecans. Everything about this cake screams delicious. I decided to serve it with caramel sauce and whip cream. It was wonderful.