Ingredients

1 recipe walnut pie crust (see link)
16 ounces cream cheese
8 ounces ricotta cheese
1 1/2 cups canned pumpkin
1 cup light brown sugar
1/4 teaspoon nutmeg
1 teaspoon vanilla
3 eggs
Whipped cream (optional)

Directions

1. Make the walnut pie crust and pat the mixture over the bottom and 2/3's the way up the sides of a 9-inch springform pan.
2. Preheat the oven to 350 degrees F. With an electric mixer, beat the cream cheese and ricotta cheese in a large bowl until light and fluffy, about 2 minutes. Add the pumpkin and beat well. Mix in the brown sugar, nutmeg and vanilla. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared crust and bake for 1 1/4 hours, or until a knife inserted in the center comes out clean. Remove from the oven, let cool completely on a baking rack, then refrigerate for 4 hours or overnight.
3. To serve, remove the cheesecake from the refrigerator, place on a serving dish, remove the side ring and cut into wedges. Serve with a dollop of the whipped cream on top.

If you would prefer not to garnish with whipped cream, Nick Stellino suggests drizzling with caramel sauce or garnish each slice with a whole walnut or chocolate covered coffee bean.

Pumpkin Cheesecake
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