Pumpkin Ricotta Cheesecake

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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.

Pumpkin Ricotta Cheesecake

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour, 45 minutes

Yield: 12 servings

Serving Size: 1 slice

Pumpkin Ricotta Cheesecake


    Pecan Crust
  • 2 1/2 cups pecans
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup sugar
  • 4 tbsp unsalted butter, melted
  • 1/4 cup flour
  • pinch of salt
  • Cheesecake
  • 20 oz ricotta cheese
  • 10 oz cream cheese
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 5 large eggs, separated
  • 1/4 cup flour
  • 1 tsp vanilla extract
  • 1 15-oz can pureed pumpkin
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • 1/4 tsp salt


    Pecan Crust
  1. In a food processor, add the pecans, cinnamon, sugar, butter and flour. Pulse until everything is well mixed together and the pecans 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 Leakproof Springform Pan, 10 Cup, 9 Inch.
  2. Cheesecake
  3. Preheat oven to 375 F degrees.
  4. In a large bowl, mix flour, salt, brown sugar, granulated sugar, cinnamon and pumpkin spice and set aside.
  5. In your mixer, whisk the egg whites until stiff peaks form. Place in a bowl and set aside.
  6. 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.
  7. Gently fold in the egg whites, a third at a time.
  8. Pour the pumpkin cheese mixture in cake pan 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. I actually baked mine for an hour and 45 minutes, so just watch it.


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