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Pumpkin Cheesecake

A ricotta-based cheesecake that is light, fluffy, and a pleasant finish to a big, Thanksgiving meal. 
Course Dessert
Keyword cheesecake, dessert, pie, pumpkin, ricotta, Thanksgiving
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes


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. 

To bake

  • 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.