Pumpkin Ricotta Cheesecake is one of my favorite autumn desserts to bake for my loved ones, and I think you’ll understand why once you taste that creamy, spiced filling. The combination of rich ricotta and smooth pumpkin makes every bite feel like pure comfort.
What makes this cheesecake truly special is how the ricotta creates such a light, tender crumb compared to heavier cream cheese versions, and the warm pumpkin spices give it that cozy fall feeling we all crave. I’ve perfected this recipe over the years, and I promise you’ll taste the love in every forkful.
This is the dessert I bring to every family gathering, and it never fails to bring smiles around the table—my grandchildren actually request it by name! There’s something magical about sharing a homemade cheesecake that says “I made this with my own two hands just for you.”
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Pumpkin Ricotta Cheesecake
Ingredients
- 0.2 ounce Pumpkin
- 1.875 cup Ricotta
- 0.25 cup Sugar
- 3 tablespoon All-Purpose Flour
- 2 tablespoon Milk
- 0.25 cup Egg
- 1 tablespoon Pumpkin
Instructions
- Preheat oven to 400 degrees.
- Spray 9-inch springform pan with nonstick cooking spray.
- Add graham cracker crumbs; shake to coat pan evenly.
- Set aside.
- Combine pumpkin and ricotta cheese in food processor or blender; process until smooth.
- Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.
- Pour mixture into prepared pan.
- Bake 15 minutes.
- Reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes.
- Turn off oven; leave cheesecake in oven with door closed for 1 hour.
- Remove from oven; cool completely on wire rack.
- Remove sprinform pan side.
- Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.
