2 hours 15 minutes

4.65 from 14 votes

09.20.15

Updated: 02.26.17

Pumpkin Ricotta Cheesecake

Name: Pumpkin Ricotta Cheesecake
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 12 servings
Ingredients: 2 1/2 cups walnuts (or pecans); 1/4 tsp ground cinnamon; 1/3 cup sugar; 4 tbsp unsalted butter (melted); 1/4 cup flour; 1/4 tsp salt; 1 lb ricotta cheese (454 g); 10 oz cream cheese; 1/2 cup granulated sugar; 3/4 cup light brown sugar; 5 large eggs (separated); 1 1/4 cup all-purpose flour; 1 tsp vanilla extract; 15 oz canned pumpkin; 1 tsp cinnamon; 2 tsp pumpkin spice; 1/4 tsp salt; 1 cup whipping cream (or heavy cream); 1/3 cup canned pumpkin; 1 tbsp powdered sugar; 1 tsp vanilla extract; 1 tsp pumpkin pie spice; 1/2 tsp cinnamon

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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.

I made this pumpkin ricotta cheesecake a couple times before and it’s always been a hit, especially at this time of year. I’ve been fighting a bad cold this week and when I’m sick I crave comfort food and while this may not be everyone’s type of comfort food, cheesecake is my all time favorite dessert, thus making it comfort food to me. 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.

This isn’t really your traditional cheesecake, it is in fact made with ricotta cheese and a bit of cream cheese as well and lots of pumpkin puree. The crust is a delicious walnut crust, making this cake that much more decadent and if that wasn’t enough, I made a pumpkin whipped cream that’s out of this world.

I just got a new oven, so I’m still learning the ins and outs of it, it’s quite complicated, it’s a dual oven and so I baked this in the top oven, but I should have really baked it on the middle rack instead. I think that’s why I got a crack on the side of the cake, but thankfully it didn’t crack in the middle, which would have been worse. Well not really worse, we’d still eat it, who am I kidding.

But let me get back to that whipped topping again because it’s so good. I actually made double the recipe just because I like to add a dollop or so to my morning coffee, who needs Starbucks!! Trust me, it will turn your boring morning coffee into a delicious pumpkin spice latte, eh?

The cheesecake! Yeah let’s get back to the cheesecake. I know I’m all over the place here, but my brain still isn’t functioning properly. Even though the cheesecake is made with ricotta cheese you still end up with a soft and creamy cheesecake. It’s smooth and rich and tastes like fall. I love pumpkin pie spice, so I used 2 teaspoons of it in the cake, plus I sprinkled some over the cake, then let’s not forget the whipped cream has a bit of pumpkin spice in it as well.

And then if that’s not rich enough for you, then go ahead and drizzle some chocolate sauce over the top. Or even caramel sauce, yep I’ve done that before too! Whatever does it for you. It sure did make me feel better, if only for a few moments.

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

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Pumpkin Ricotta Cheesecake

4.65 from 14 votes

Prep: 30 mins

Cook: 1 hr 45 mins

Total: 2 hrs 15 mins

Author: Joanna Cismaru

Serves: servings

Print Pin Rate

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.

Ingredients

Walnut Crust

2 1/2 cups walnuts or pecans
1/4 tsp ground cinnamon
1/3 cup sugar
4 tbsp unsalted butter melted
1/4 cup flour
1/4 tsp salt

Pumpkin Ricotta Cheesecake

1 lb ricotta cheese 454 g
10 oz cream cheese
1/2 cup granulated sugar
3/4 cup light brown sugar
5 large eggs separated
1 1/4 cup all-purpose flour
1 tsp vanilla extract
15 oz canned pumpkin
1 tsp cinnamon
2 tsp pumpkin spice
1/4 tsp salt

Pumpkin Whipped Cream

1 cup whipping cream or heavy cream
1/3 cup canned pumpkin
1 tbsp powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp cinnamon

US Customary - Metric

Instructions

Walnut Crust

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.

Cheesecake

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.

Recipe Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1sliceCalories: 593kcal (30%)Carbohydrates: 51g (17%)Protein: 15g (30%)Fat: 38g (58%)Saturated Fat: 15g (94%)Cholesterol: 157mg (52%)Sodium: 289mg (13%)Potassium: 372mg (11%)Fiber: 4g (17%)Sugar: 32g (36%)Vitamin A: 7415IU (148%)Vitamin C: 2mg (2%)Calcium: 195mg (20%)Iron: 3mg (17%)

Course:cake, Dessert

Cuisine:American

Keyword:cheesecake, pumpkin cheesecake

Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Nutrition Facts

Pumpkin Ricotta Cheesecake

Amount Per Serving (1 slice)

Calories 593 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 15g94%

Cholesterol 157mg52%

Sodium 289mg13%

Potassium 372mg11%

Carbohydrates 51g17%

Fiber 4g17%

Sugar 32g36%

Protein 15g30%

Vitamin A 7415IU148%

Vitamin C 2mg2%

Calcium 195mg20%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Meet jo

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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