Pumpkin Cheesecake
This Pumpkin Cheesecake is a not so classic creamy cheesecake infused with just the right amount of pumpkin and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream.
Servings: 12
Calories: 593kcal
Equipment
Ingredients
Walnut Crust
- 2½ cups walnuts or pecans
- ¼ teaspoon ground cinnamon
- ⅓ cup sugar
- 4 tablespoon unsalted butter melted
- ¼ cup flour
- ¼ teaspoon salt
Pumpkin Ricotta Cheesecake
- 1 pound ricotta cheese
- 10 ounce cream cheese
- ½ cup granulated sugar
- ¾ cup light brown sugar
- 5 large eggs separated
- 1¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 15 ounce canned pumpkin
- 1 teaspoon cinnamon
- 2 teaspoon pumpkin spice
- ¼ teaspoon salt
Pumpkin Whipped Cream
- 1 cup whipping cream or heavy cream
- ⅓ cup canned pumpkin
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Instructions
- Make the crust: Add the walnuts, cinnamon, sugar, butter and flour to a food processor and pulse until everything is well mixed together and the walnuts are finely ground. Spread this walnut mixture over the bottom of a 9-inch springform pan, pressing down to cover the entire surface and a little bit up the side. Refrigerate for 1 hour.
- Preheat the oven to 350 F degrees.
- Mix the egg whites: In your mixer, whisk the egg whites until stiff peaks form. Place in a bowl and set aside.
- Make the cheesecake batter: In a large bowl combine the flour, salt, brown sugar, granulated sugar, cinnamon, pumpkin spice and set aside. To the bowl of your mixer add the ricotta cheese and cream cheese and mix together until smooth. Add the pumpkin and mix until well incorporated. Add the egg yolks, vanilla extract and mix well. Mix in the dry ingredients until well incorporated. Gently fold in the whipped egg whites, a third at a time.
- Bake: Pour the pumpkin cheese mixture into the cake pan over the walnut crust and bake an hour to an hour and a half. It really depends on your oven. You need to bake it until the center is firm. Cool completely before slicing into it.
- Make the 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. Add the whipped cream topping to the cheesecake and serve.
Notes
- Store the cheesecake in an airtight container in the fridge for up to 5 days. If you don't have an airtight container big enough for the cheesecake, wrap it with plastic wrap and it will last up to 3 days in the fridge.
- To freeze your cheesecake, cut it into individual slices and then wrap them in foil or plastic, then place them in freezer plastic bags. It will last 4 to 6 weeks in the freezer.
- Thaw your frozen cheesecake slices overnight in the refrigerator. If in a rush, cheesecake slices can be unthawed on the counter in 30 minutes.
Nutrition
Serving: 1slice | Calories: 593kcal | Carbohydrates: 51g | Protein: 15g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 157mg | Sodium: 289mg | Potassium: 372mg | Fiber: 4g | Sugar: 32g | Vitamin A: 7415IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 3mg
