Pumpkin Ricotta Cheesecake
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.
Ingredients
For the Pumpkin Ricotta Cheesecake Filling:
- 2 8 ounce packages of cream cheese room temperature
- 1 and 1/2 cups (340g) ricotta cheese room temperature
- 1 15-ounce can pumpkin puree
- 3/4 cup (159g) light brown sugar
- 3/4 cup (149g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 1 and 1/2 Tablespoons (21g) all purpose flour
- 2 teaspoons vanilla extract
For the Brown Butter Graham Cracker Crust:
- 2 cups graham crackers, pulsed into crumbs
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon salt
- 7 tablespoons butter, browned
For the Grand Marnier Whipped Cream:
- 1 cup heavy cream
- 3/4 cup powdered sugar (plus more if a sweeter cream is desired)
- 1 teaspoon orange zest
- 2 tablespoons grand marnier
- 1/2 teaspoon vanilla
Instructions
Make the crust:
- Preheat the oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with heavy-duty extra wide aluminum foil. Do several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set aside.
- In a large bowl, combine the graham cracker crumbs, sugar, salt, melted butter, and cinnamon. Mix well to evenly combine.
- Press the crust into the prepared pan, pressing it down firmly and slightly up the sides.
- Bake in the preheated oven for 12 minutes. Then place the partially baked crust on a cooling rack and set aside while you prepare the filling. Reduce the oven to 325 degrees (F).
Make the filling:
- In a large bowl, using a handheld electric mixer, beat the cream cheese and ricotta cheese on medium-speed until completely smooth, scraping the bowl as needed.
- Add in the pumpkin puree, both sugars, and the spices and continue pulsing until well combined.
- Add in the eggs and egg yolks and mix, on the lowest speed setting, until just combined. Don’t over mix here or the batter will rise and fall in the oven!
- Add in the flour and vanilla and slowly pulse for another 20 seconds, or until flour has completely disappeared into the batter. Don't over mix!
- Pour the filling on top of the partially baked crust, and spread evenly, smoothing the top.
- Place the springform pan into a large baking pan (with high sides) and fill the pan with 3-inches of freshly boiled water - this is your water bath.
- Place the cheesecake in the oven and bake for 30 minutes, then reduce the temperature to 300 degrees and continue baking for another 55 minutes.
- Turn the oven off and let the cheesecake sit, undisturbed, for 40 minutes, inside the oven with the door shut. The cheesecake should still be slightly wiggly.
- Remove cheesecake from the oven, and run a knife very gently around the edge of the cake. Place the cheesecake pan on a cooling rack and cool completely in the pan.Then loosely cover the pan with plastic wrap and chill in the refrigerator for at least 6 hours, or up to 2 days.
- Let cheesecake sit at room temperature for 15 minutes before topping with whipped cream and slicing.
Make the Whipped Cream:
- Place the cream in a stand mixer with the whisk attachment and beat on medium-high until medium stiff peaks begin to form.
- Add sugar, grand marnier, orange zest, and vanilla, and beat for another 2 minutes. Dollop on top of cheesecake slices, or place in the refrigerator until needed. Keeps for up to 24 hours.
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