Pumpkin Ricotta Cheesecake

Made with fresh pumpkin puree, ricotta, and cream cheese and baked on a walnut crust, this creamy cheesecake is perfect any fall or holiday occasion.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 597 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 pinch salt
• 4 large eggs
• 2 (8 ounce) packages cream cheese, softened
• 1 tablespoon lemon juice
• 1 cup heavy whipping cream
• 1 teaspoon pumpkin pie spice
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1 pint sour cream
• 1 tablespoon powdered sugar
• 1 (16 ounce) container ricotta cheese
• 0.25 cup all-purpose flour
• 0.5 teaspoon ground cinnamon
• 0.33333334326744 cup white sugar
• 0.25 teaspoon ground cinnamon
• 1.5 cups white sugar
• 0.25 cup unsalted butter, melted
• 0.5 cup unsalted butter, melted and cooled
• 2.5 cups walnuts
• 1.5 cups fresh pumpkin puree
• 0.33333334326744 cup fresh pumpkin puree

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Lightly grease a 9-inch springform pan.

Step 3

Combine walnuts, sugar, melted butter, flour, cinnamon, and salt for crust in the bowl of a food processor; pulse until well mixed and walnuts are ground. Spread mixture over the bottom of the prepared pan, pressing down to cover the entire bottom and a little bit up the sides. Place in the refrigerator until chilled, about 1 hour.

Step 4

Beat cream cheese and ricotta cheese in a mixing bowl until well combined. Stir in sugar, melted butter, eggs, cornstarch, flour, lemon juice, and vanilla. Add sour cream and pumpkin puree; stir to combine. Pour over the chilled crust.

Step 5

Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn off the oven and leave cheesecake in for 1 more hour.

Step 6

Remove from the oven. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

Step 7

At the same time, chill a mixing bowl and whisk attachment in the refrigerator for at least 10 minutes.

Step 8

Add whipping cream to the chilled bowl and whisk until soft peaks form. Whisk in pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and cinnamon.

Step 9

Remove cheesecake from the refrigerator. Remove the band from the pan; take a large knife or spatula and carefully run it under the bottom of the cheesecake to loosen it. Transfer cheesecake to a serving platter. Slice and serve with pumpkin whipped cream.