This Italian pumpkin cheesecake recipe is extra creamy and packed with pumpkin flavor! Ricotta cheese replaces heavy cream and sour cream, giving this an Italian twist. While canned pumpkin puree and a homemade pumpkin pie spice blend add plenty of pumpkin flavor.

Pumpkin Cheesecake Recipe… With An Italian Twist

I created this cheesecake out of my intense love for cheesecake and pumpkin pie. So I figured, why not combine to two and create the ULTIMATE fall dessert recipe?! But this ins’t your classic pumpkin pie cheesecake: it’s pumpkin ricotta cheesecake!

Instead, it features a brown butter graham cracker crust, ricotta pumpkin cheesecake filling, and grand mariner whipped cream. It’s devilishly delicious. And the perfect pumpkin dessert! I can’t wait to make it for Thanksgiving!

Ingredients: Get the Best Pumpkin Flavor

• Cream Cheese: Use full-fat brick-style cream cheese. I don’t suggest low-fat cream cheese or using tub-style cream cheese.
• Ricotta Cheese: Store-bought or homemade ricotta cheese both work great! You can sub sour cream or greek yogurt if needed.
• Pumpkin: I prefer canned pumpkin puree, like libby’s. It delivers consistent results, unlike homemade pumpkin puree, which varies in texture.
• Sugar: Light brown sugar and granulated sugar sweeten the pumpkin cheesecake and enhance the pumpkin flavor.
• Pumpkin Pie Spice: Ground cinnamon, ground cloves, ground ginger, and ground nutmeg make up our homemade pumpkin pie spice. In a pinch, you can use store-bought pumpkin pie spice.
• Eggs: Like most cheesecakes, this pumpkin dessert uses whole eggs and egg yolks.
• Flour: For best results, use all-purpose flour, which thickens this pumpkin cheesecake beautifully.
• Vanilla Extract: Use pure vanilla extract, not artificial vanilla.

This Pumpkin Dessert Gets a Graham Cracker Crust

To make the most out of this pumpkin cheesecake, we pair it with a graham cracker crumb crust! Here’s what you’ll need:

• Graham Crackers Crumbs: Use store-bought for ease or buy sheets of graham crackers and pulse them into crumbs. Use a food processor or blender to do this! Or kick it old-school and use a rolling pin for crush the graham crackers into graham cracker crumbs.
• Sugar: Granulated sugar works best, but use brown sugar in a pinch.
• Salt: A tiny amount balances the sweetness and enhances the flavors in this pumpkin cheesecake recipe.
• Butter: Melted until browned, this adds incredible flavor. But if you’re in a rush, you can simply melt the butter.
• Ground Cinnamon: Or feel free to use an equal amount of pumpkin pie spice for even more pumpkin flavor!

How to Bake Pumpkin Cheesecake Like a Pro

• Room Temperature Ingredients: Soften your ricotta cheese and cream cheese to room temperature before baking.
• Use the Right Pan: You need a 9 or 10-inch springform pan for this pumpkin dessert! Epicurious breaks down the best pans here. If you don’t have one but still want to bake pumpkin cheesecake, make my pumpkin cheesecake bars or mini pumpkin cheesecakes instead!
• Don’t Add Eggs One at A Time: This allows too much air to be incorporated in the batter. Instead, add the eggs and yolks all at once, and beat on low until just combined.
• Avoid Opening the Oven Door: Keep the oven door shut as the cheesecake bakes, and during the cool off phase.
• Don’t Cover the Top with Plastic Wrap: You can wrap the top of the pan with plastic wrap. But you don’t want it to touch the top of the cheesecake until you completely cool it. Hot or even warm cheesecake will stick to the plastic wrap.

Must I Bake the Cheesecake In a Water Bath?

Well, I can’t force you to do anything. But you really should bake this cheesecake in a water bath. It not only helps prevent cheesecake cracking, but it also helps the cheesecake stay extra cream as it bakes in the oven.

New to making a water bath? Here’s my guide for how to make an easy water bath for cheesecake!

Leftover Pumpkin Cheesecake?

If you’re lucky enough to have leftovers, this pumpkin dessert stores great!

You can place it in the fridge for up to 3 days. Or pop it in the freezer for up to 2 months. Just make sure you tightly wrap the whole cheesecake or slices of the cheesecake in plastic wrap before storing. For an extra line of defense, you can place the cheesecake in a freezer-safe ziplock bag before freezing.

To thaw from a frozen state, place the cheesecake in the fridge for 8 hours, or overnight. And then let it sit at room temperature for 10-20 minutes to increase creaminess.