Step-by-Step Guide to Prepare Award-winning Pumpkin Ricotta Cheesecake

Step-by-Step Guide to Prepare Award-winning Pumpkin Ricotta Cheesecake

Pumpkin Ricotta Cheesecake.

Pumpkin Ricotta Cheesecake

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, pumpkin ricotta cheesecake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Pumpkin Ricotta Cheesecake is one of the most popular of current trending meals on earth. It's appreciated by millions daily. It's simple, it's fast, it tastes delicious. They're fine and they look wonderful. Pumpkin Ricotta Cheesecake is something that I've loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook pumpkin ricotta cheesecake using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Ricotta Cheesecake:

  1. {Take 2 1/2 cup of graham cracker crumbs.
  2. {Prepare 1 1/2 stick of butter.
  3. {Prepare 6 tbsp of granulated sugar.
  4. {Prepare 16 oz of ricotta.
  5. {Make ready 8 oz of cream cheese, softened.
  6. {Take 15 oz of pumpkin.
  7. {Prepare 1 of lemon, juice and zest.
  8. {Prepare 1/2 tsp of ceylon cinnamon.
  9. {Prepare 1/2 tsp of nutmeg.
  10. {Make ready 1/2 tsp of ground ginger.
  11. {Get 1/4 tsp of allspice.
  12. {Get 1 tsp of vanilla extract.
  13. {Prepare 14 oz of sweetened condensed milk.
  14. {Take 1/2 cup of dark brown sugar.
  15. {Take 1/2 cup of granulated sugar.
  16. {Make ready 1 tsp of salt.
  17. {Prepare 4 of eggs, lightly beaten.
  18. {Prepare 1 of whipped cream.

Steps 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..

So that's going to wrap this up for this special food pumpkin ricotta cheesecake recipe. Thanks so much for reading. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!


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