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.
|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
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