PUMPKIN CRANBERRY CHEESECAKE
One Thanksgiving, I was eating pumpkin pie and decided to have some cranberry sauce with it. I loved the combination so much, I experimented and came up with a two-tone cheesecake that has a ruby-red layer at the bottom. -John Abraham, Boca Raton, Florida
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place pan on a baking sheet., In a small bowl, mix cracker crumbs, pecans and sugar; stir in butter. Press onto bottom and up sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large saucepan, combine cranberry layer ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop and mixture is slightly thickened, stirring occasionally. Remove from heat. Cool slightly. Gently spread 1-1/2 cups into crust; chill remaining sauce for topping. , In a large bowl, beat cream cheese and sugars until smooth. Beat in pumpkin, vanilla and cinnamon. Add eggs; beat on low speed just until blended. Pour over cranberry layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., To serve, top with reserved cranberry sauce. If desired, serve with whipped cream, a sprinkle of cinnamon and shaved chocolate.
Nutrition Facts : Calories 598 calories, Fat 34g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 319mg sodium, Carbohydrate 69g carbohydrate (53g sugars, Fiber 4g fiber), Protein 8g protein.
CREAMY PUMPKIN PIE WITH RICOTTA CHEESE
This recipe for pumpkin pie is made light and creamy with the addition of ricotta cheese. Delightfully different and delicious! Try topping with vanilla greek yogurt, pumpkin seeds, or whipped cream.
Provided by Kirsten
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
- Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 37.4 g, Cholesterol 51.9 mg, Fat 10.3 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 3.2 g, Sodium 442.5 mg, Sugar 24 g
PUMPKIN-RICOTTA CHEESECAKE
Pumpkin-ricotta cheesecake. A not-so-classic creamy cheesecake infused with pumpkin puree and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream.
Provided by afreid
Time 8h25m
Yield 16
Number Of Ingredients 23
Steps:
- Lightly grease a 9-inch springform pan.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- At the same time, chill a mixing bowl and whisk attachment in the refrigerator for at least 10 minutes.
- 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.
- 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.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 35.9 g, Cholesterol 147.5 mg, Fat 47.2 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 22.7 g, Sodium 224 mg, Sugar 25.2 g
LIGHTER PUMPKIN CHEESECAKE (WITH RICOTTA AND CREAM CHEESE)
lighter texture and calories than regular cream cheese cheesecake. i also used fage full fat yogurt instead of sour cream but it won't recognize that ingredient. sour cream may be used or fage yogurt- don't use regular yogurt. all ingredients should be at room temp.
Provided by newmama
Categories Cheesecake
Time 1h35m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- make crust by combining all ingredients and press into a well greased 10 in springform pan.
- preheat oven to 325 and put a glass pan half full with water on the bottom rack, put the upper rack to the second highest level.
- if your ricotta is fresh, which is best, and moist put in cheesecloth and squeeze out extra liquid.
- beat cream cheese and ricotta until smooth and light.
- beat in sugar until well combined.
- mix flour with spices and add them until combined.
- beat in sour cream until smooth.
- add eggs, one at a time, incorporating each one, at low speed- don't overmix.
- add pumpkin and vanilla, beat until smooth on low speed and pour into prepared crust.
- bake for about 1 hour 20 minutes, check after 1 hour- dont open the oven before 1 hour. outside should be set and golden, the middle should jiggle a little but not be liquid. turn off oven and keep the door closed, let cool at least 1 hour in the oven, cool completely and refrigerate 6 hours or overnight.
- top with whipped cream or praline sauce if desired.
Nutrition Facts : Calories 532.8, Fat 28.7, SaturatedFat 16.4, Cholesterol 125.2, Sodium 413.1, Carbohydrate 60.2, Fiber 1, Sugar 36.4, Protein 9.9
PUMPKIN RICOTTA CHEESECAKE
Make and share this Pumpkin Ricotta Cheesecake recipe from Food.com.
Provided by whyimstillnotyou
Categories Cheesecake
Time 2h30m
Yield 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Spray 9-inch springform pan with nonstick cooking spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside.
- Combine pumpkin and ricotta cheese in food processor or blender; process until smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.
- Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes. Turn off oven; leave cheesecake in oven with door closed for 1 hour. Remove from oven; cool completely on wire rack. Remove sprinform pan side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.
Nutrition Facts : Calories 31.4, Fat 0.2, SaturatedFat 0.1, Sodium 129.7, Carbohydrate 6.3, Fiber 1.6, Sugar 1.7, Protein 1.6
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PUMPKIN CHEESECAKE - JO COOKS
From jocooks.com
4.5/5 (44)Total Time 2 hrs 15 minsCategory Cake, DessertCalories 593 per serving
- Make the crust: Add the walnuts, cinnamon, sugar, butter and flour to a food processor and pulse until everything is well mixed together and the walnuts are finely ground. Spread this walnut mixture over the bottom of a 9-inch springform pan, pressing down to cover the entire surface and a little bit up the side. Refrigerate for 1 hour.
- Mix the egg whites: In your mixer, whisk the egg whites until stiff peaks form. Place in a bowl and set aside.
- Make the cheesecake batter: In a large bowl combine the flour, salt, brown sugar, granulated sugar, cinnamon, pumpkin spice and set aside. To the bowl of your mixer add the ricotta cheese and cream cheese and mix together until smooth. Add the pumpkin and mix until well incorporated. Add the egg yolks, vanilla extract and mix well. Mix in the dry ingredients until well incorporated. Gently fold in the whipped egg whites, a third at a time.
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