The first time I had pumpkin cheesecake, it was more of a New York style. It was delicious, but also very heavy. I mean, you just finished eating a plate full (or perhaps several plates full) of Thanksgiving dinner. If you’re like me, by that time, you just aren’t in the mood to eat something heavy.
Enter this recipe. I use Ricotta as the main base for the filling, which is lighter, and can cook up to a good texture without requiring flour. This recipe is enough to make 1, 8inch round cheesecake. You’ll need a springform pan. Also, the cheesecake needs to sit in the fridge overnight, so you’ll want to make this the day before.
For the crust
- 3 cinnamon graham crackers
- 1 handful ginger snap cookies
- 2 tbsp white sugar
- 4 tbsp butter melted
For the filling
- 8 oz cream cheese
- 20 oz ricotta cheese
- 1 3/4 cup white sugar
- 12 oz evaporated milk
- 15 oz pure pumpkin
- 1 1/2 tbsp corn starch
- 1 1/2 tsp vanilla
- 2 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground clove
- 1 tsp salt
- 1 pinch ground nutmeg
- 6 large eggs
For the crust
- Break up the graham crackers and ginger snaps in a food processor or with a large mortar & pestle.
- Add the melted butter and sugar to the crumb, and mix until evenly coated. Pour into the bottom of a springform pan, and press down evenly. Cover with plastic wrap and set in the fridge while you make the filling.
For the filling
- Preheat the oven to 315 degrees. In a stand mixer (if you have it, use a hand mixer if not) beat the cream cheese on low for 10 minutes, scraping the sides throughout.
- Add the ricotta and white sugar and beat for another 5 minutes until smooth, scraping the sides throughout. Slowly add the evaporated milk while running the mixer on low, until it is all incorporated.
- If using a stand mixer, change to the whisking attachment. Add the pumpkin and whisk together on medium speed.
- While the mixer is running on medium-low, add the corn starch, vanilla, cinnamon, ginger, clove, nutmeg, and salt. Turn the mixer off, scrape the side, then turn it back on to medium speed for 2-3 minutes until smooth and uniform.
- While the mixer is still running, add the eggs one at a time (crack them into a separate bowl first to ensure no shells get added) and whip until evenly incorporated.
- Remove the springform pan with the crust from the fridge and discard the plastic wrap. Pour in the batter to within about 1/2in from the top.
- Using one solid piece of tin foil, surround the springform pan loosely. Set in a large roasting pan filled with about an inch of water (this is called a water bath).
- Bake at 315 for 3 hours. Remove from the oven and let cool for one hour before covering with a cloth or paper towel and setting in the fridge at least over night.
- If moisture has gathered on the top after chilling, dab with a paper towel. Cut the cheesecake into 8-16 pieces, depending on the size you want. Serve chilled.
|Kitchenaid Stand Mixer||Springform Pan||Roasting Pan|
More Thanksgiving Recipes:
• Savory Cornbread Stuffing
• Scratch-Made Asparagus Casserole (my version of green bean casserole)
• Country-Style Herbed Mashed Potatoes
• Dijon Country Gravy Made with Turkey Drippings
• Homemade Cranberry Sauce Worth Serving
• Roasted Sweet Potatoes with Maple and Bacon Vinaigrette
• How to Roast the Perfect Turkey
• How to Make an Entire Thanksgiving Meal In One Oven