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Pumpkin Ricotta Cheesecake

This is a great recipe and a twist on a heavy cheesecake. Ricotta cheese is light with a slight grainy texture that lends itself beautifully in this tasty, crowd pleasing cheesecake. Enjoy.

Pecan Crust


2 1/2 cups pecans
1/4 teaspoon ground cinnamon
1/3 cup sugar
4 tablespoon unsalted butter, melted

Pumpkin Ricotta Cheesecake

1/4 cup flour
pinch of salt
20 ounces ricotta cheese
10 ounces cream cheese
1/2 cup granulated sugar
3/4 cup light brown sugar
5 large eggs, separated
1/4 cup flour
1 teaspoon vanilla extract
1 15-ounce can pureed pumpkin
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1/4 teaspoon salt

Pecan Crust

In a food processor, add the pecans, cinnamon, sugar, butter and flour. Pulse until everything
is well mixed together and the pecans are ground. Take the mixture and spread over the bottom of the cake pan, pressing down to cover the entire bottom of pan and a little bit up the side. Place pan in the fridge for about an hour. I used a Nordic Ware Leakproof Springform Pan, 9 Inch pan.

Preheat oven to 350 F degrees.
In a large bowl, mix flour, salt, brown sugar, granulated sugar, cinnamon and pumpkin spice and set aside. In your mixer, whisk the egg whites until stiff peaks form. Place in a bowl and set aside.
In the bowl of your mixer add the ricotta cheese and cream cheese and mix together. Add pumpkin and mix until well incorporated. Add egg yolks, vanilla extract and mix well. Add dry ingredients and mix until all the ingredients are well incorporated. Gently fold in the egg whites, a third at a time.
Pour the pumpkin cheese mixture in cake pan and bake an hour to an hour an a half. It really depends on your oven. You need to bake it until the center is firm. I actually baked mine for an hour and 45 minutes, so just watch it.

Let your cheesecake cool on the counter for an hour then into the fridge for at least four hours. Another addition to this cheesecake would be an Oreo crust or KTOOs the gluten free version of Oreos.

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