A cheesecake infused with pumpkin puree and ricotta cheese!
Cheesecakes are just my favorite dessert. They are soft, creamy and have a wonderful manner of giving out the perfect flavors it incorporates. This is a great example of how a pumpkin ricotta cheesecake should exactly be like. The recipe is so good that I jotted it down in my recipe book the instance I first gave it a try.
The recipe makes a cheesecake elegantly blending a walnut crust with a pumpkin ricotta cheesecake and uses a pumpkin whipped cream made with pumpkin puree, whipping cream, powdered sugar, vanilla extract, pumpkin pie spice and cinnamon to top off this marvellous cheesecake. Just click the link below to get the recipe in detail.
If you liked this Pumpkin Ricotta Cheesecake, you’ll also probably like the yummy Hawaiian Cheesecake Bites.
Photo: jocooks.com
Ingredients:
Walnut Crust
2½ cups walnuts or pecans
¼ tsp ground cinnamon
⅓ cup sugar
4 tbsp unsalted butter, melted
¼ cup flour
pinch of salt
Pumpkin Ricotta Cheesecake
1 lb (454 g) ricotta cheese
10 oz cream cheese
½ cup granulated sugar
¾ cup light brown sugar
5 large eggs, separated
1¼ cup flour
1 tsp vanilla extract
1 15-oz can pureed pumpkin
1 tsp cinnamon
2 tsp pumpkin spice
¼ tsp salt
Pumpkin Whipped Cream
1 cup whipping cream or heavy cream
⅓ cup pumpkin puree
1 tbsp powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
½ tsp cinnamon
For the recipe: Click Here
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