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Pumpkin Ricotta Cheesecake — Gran Cooks

Pumpkin Ricotta Cheesecake

Pumpkin Ricotta Cheesecake combines creamy ricotta and pumpkin for an easy, crowd-pleasing fall dessert that's perfect for family gatherings.
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Prep Time 1 hour 18 minutes
Cook Time 5 hours 12 minutes
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 569 kcal

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.

Nutrition

Calories: 569kcalProtein: 18gFat: 2.9gSaturated Fat: 1.7gSodium: 254mgSugar: 119.7g
Course Dessert
Cuisine American
Keyword all-purpose flour, cheese, dessert, pumpkin, ricotta
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