Pumpkin Ricotta Cheesecake
The sinfully delicious illegitimate child of a ricotta cheesecake and a pumpkin pie, forged in the dark recesses of my mind under a waning Blood Moon before Halloween.
Pumpkin Ricotta Cheesecake
The sinfully delicious illegitimate child of a ricotta cheesecake and a pumpkin pie, forged in the dark recesses of my mind under a waning Blood Moon before Halloween.
Cooking Instructions
- 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.
Similar Recipes
-
-
Pumpkin Cheesecake Pumpkin Cheesecake
An easy twist on my classic cheesecake. I usually top it with pecan brittle or candied pecans, but my niece wanted to help. I will include the pecan brittle topping recipe, which actually makes this a pumpkin pecan cheesecake!!!!
-
-
-
Pumpkin Cheesecake Pumpkin Cheesecake
I added a bunch of pumpkin as a variation to "Basic Baked Cheesecake"Baking times vary depending on the microwave or oven, so adjust accordingly. For 18 cm [7.1 in] cake mold. Recipe by Banyangarden
-
-
Pumpkin cheesecake Pumpkin cheesecake
I've slightly modified a better homes and gardens recipe. I've made this for years and is always a hit. I'm expected to make it now.
-
Pumpkin Vanilla Cheesecake Pumpkin Vanilla Cheesecake
I have been making this cheesecake for the past five years. I always make them for Thanksgiving and Christmas. I have to make three for thanksgiving and two for Christmas. I really enjoy baking, it's definitely my passion. Hope you enjoy this if you decide to make one! ~ Jamie ~
-
-
-
Marbled Pumpkin Cheesecake Marbled Pumpkin Cheesecake
We made two pumpkin based desserts for Thanksgiving this year and this is one of them. This is a great recipe to make the day before you need it, since it requires a lot of resting and chilling time. I wanted to be thorough, so there's a lot of steps involved, but the end result is so wonderfully worth the time and effort. It looks as pretty as a store bought cheesecake, but is much tastier! The graham cracker crust recipe comes from Sallysbakingaddiction.com, but the cheesecake recipe itself is adapted from a Kraft recipe.
-
Pumpkin Cheesecake with Spiced Whipped Cream Pumpkin Cheesecake with Spiced Whipped Cream
This Pumpkin Cheesecake was a HIT this Thanksgiving with my family! Everyone loved it! The the spiced whipped cream is to die for!
More Recipes
Comments