Ricotta Pumpkin Cheesecake, Spiced Graham Cracker Crust, Vanilla Bean Whipped Cream

Ricotta Pumpkin Cheesecake, Spiced Graham Cracker Crust, Vanilla Bean Whipped Cream

Bianca Trejo

Bianca Trejo

November 17th, 2017

Ricotta Pumpkin Cheesecake, Spiced Graham Cracker Crust, Vanilla Bean Whipped Cream

Total time: 3 hours
Prep time: 30 minutes
Bake time: 2.5 hours Plus chilling

Ingredients
For graham crust
2 cups graham cracker crumbs
1/3 cup granulated sugar
1 tsp cinnamon
½ tsp ground ginger
1/2 cup unsalted butter, melted
½ tsp salt

For pumpkin cheesecake filling
16 oz cream cheese, room temp
12 oz fresh ricotta
1 cup granulated sugar
15 oz organic canned pumpkin
4 eggs
1 tsp vanilla paste
2 tsp pumpkin pie spice blend

Clove & vanilla bean whipped cream
1 cup heavy whipping cream
1/2 cup confectioner’s sugar
¾ tsp ground cloves
½ tsp salt
2 tbsp vanilla bean paste

Directions
Preheat oven to 350 F. Wrap several layers of foil tightly around an 9 inch spring-form pan. Spray inside of mold with non stick baking spray. Set aside.

In a medium bowl, mix together graham cracker crumbs, granulated sugar, cinnamon, & ginger. Pour melted butter over top and mix together until butter is soaked evenly throughout the graham mixture. Press mixture into bottom and around the inside of the cheesecake mold. Bake for 15 minutes until golden brown. Let cool. Reduce oven temperature to 325 F.

In stand mixer with fitted bowl and paddle attachment, on low speed, beat cream cheese, ricotta, and sugar together. Increase speed to medium for 3 minutes. Make sure there are no cream cheese chunks. Scrape down the sides of the bowl. Add pumpkin puree and beat until incorporated, 1 minute. Scrape down the sides of the bowl.

Add eggs, vanilla bean, and pumpkin spice. Mix on medium speed until incorporated.

Pour batter in prepared spring-form pan. Bake in water bath for 1hr 40 minutes.

Turn oven off and let cheesecake cool for 50 minutes in oven. Remove from oven. Let cool 20 more minutes and cover lightly in plastic.

Refrigerate cheesecake for at least 5 hours, preferably overnight.

For whipped cream
In bowl of stand mixer, whisk together heavy cream, confectioner’s sugar, ground cloves, salt & vanilla bean paste. Refrigerate bowl and whisk attachment for 20 minutes.

Take bowl out of fridge and whisk on medium-high speed until stiff peaks. Do not over-whip. Refrigerate until ready to decorate cheesecake.

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Ingredients

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1/2 cup unsalted butter, melted
  • 1 tsp salt
  • 16 oz cream cheese, room temp
  • 12 oz fresh ricotta
  • 1 cup granulated sugar
  • 15 oz organic canned pumpkin
  • 4 eggs
  • 1 tsp vanilla paste
  • 2 tsp pumpkin pie spice blend
  • 1 cup heavy whipping cream
  • 1/2 cup confectioner’s sugar
  • ¾ tsp ground cloves
  • 2 tbsp vanilla bean paste
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