Pumpkin Cheesecake

a slice of pumpkin cheesecake on a white plate with a bite taken out of it

This Pumpkin Cheesecake is a not so classic creamy cheesecake infused with just the right amount of pumpkin and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream.


Walnut Crust
  • 2 1/2 cups walnuts or pecans
  • 1/4 tsp ground cinnamon
  • 1/3 cup sugar
  • 4 tbsp unsalted butter melted
  • 1/4 cup flour
  • 1/4 tsp salt
Pumpkin Ricotta Cheesecake
  • 1 lb ricotta cheese
  • 10 oz cream cheese
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 5 large eggs separated
  • 1 1/4 cup all-purpose flour
  • 1 tsp vanilla extract
  • 15 oz canned pumpkin
  • 1 tsp cinnamon
  • 2 tsp pumpkin spice
  • 1/4 tsp salt
Pumpkin Whipped Cream
  • 1 cup whipping cream or heavy cream
  • 1/3 cup canned pumpkin
  • 1 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon


  • Make the crust: Add the walnuts, cinnamon, sugar, butter and flour to a food processor and pulse until everything is well mixed together and the walnuts are finely ground. Spread this walnut mixture over the bottom of a 9-inch springform pan, pressing down to cover the entire surface and a little bit up the side. Refrigerate for 1 hour.
  • Preheat the oven to 350 F degrees.
  • Mix the egg whites: In your mixer, whisk the egg whites until stiff peaks form. Place in a bowl and set aside.
  • Make the cheesecake batter: In a large bowl combine the flour, salt, brown sugar, granulated sugar, cinnamon, pumpkin spice and set aside. To the bowl of your mixer add the ricotta cheese and cream cheese and mix together until smooth. Add the pumpkin and mix until well incorporated. Add the egg yolks, vanilla extract and mix well. Mix in the dry ingredients until well incorporated. Gently fold in the whipped egg whites, a third at a time.
  • Bake: Pour the pumpkin cheese mixture into the cake pan over the walnut crust and bake an hour to an hour and a half. It really depends on your oven. You need to bake it until the center is firm. Cool completely before slicing into it.
  • Make the whipped cream: Add the whipping cream to the bowl of your mixer and mix until it forms soft peaks. Whisk in the pumpkin puree, vanilla, cinnamon, powdered sugar and pumpkin pie spice. Add the whipped cream topping to the cheesecake and serve.

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