logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Painting
Heart Disease
Horror Literature
Dating
Hiking & Backpacking
SF/Fantasy Books
Healthy Foods


dailyclick
All times in EST

Full Schedule
g
g Holiday/Seasonal Cooking Site

BellaOnline's Holiday/Seasonal Cooking Editor

g

Pumpkin Ricotta Cheesecake

Guest Author - Gillian Scianna

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

Ingredients

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

Pumpkin Ricotta Cheesecake
Ingredients

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

Instructions:
Pecan Crust
Cheesecake

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.
This site needs an editor - click to learn more!

Add Pumpkin+Ricotta+Cheesecake to Twitter Add Pumpkin+Ricotta+Cheesecake to Facebook Add Pumpkin+Ricotta+Cheesecake to MySpace Add Pumpkin+Ricotta+Cheesecake to Del.icio.us Digg Pumpkin+Ricotta+Cheesecake Add Pumpkin+Ricotta+Cheesecake to Yahoo My Web Add Pumpkin+Ricotta+Cheesecake to Google Bookmarks Add Pumpkin+Ricotta+Cheesecake to Stumbleupon Add Pumpkin+Ricotta+Cheesecake to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Holiday/Seasonal Cooking Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2013 by Gillian Scianna. All rights reserved.
This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

g


g features
Sour-Cream Chocolate Cake

Breakfast Casserole Recipes

Great Winter Casserole Recipes

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor