Pumpkin Ricotta Cheesecake With Cranberries Recipes

LIGHTER PUMPKIN CHEESECAKE (WITH RICOTTA AND CREAM CHEESE)

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.

CRANBERRY-PUMPKIN CHEESECAKE

Steps:

• position racks in center and lower third of oven. Preheat oven to 350°F Coat 9"x3" springform pan with cooking spray. In food processor process cookies and walnuts until finely ground; stir in butter.
• press crumb mixture onto bottom and 1" up side of pan. Bake 8 minutes or until set; cool.
• Place roasting pan on lower oven rack; fill halfway with water. At medium-high speed beat cream cheese and sugar until fluffy, 3 minutes. At low speed beat in eggs, one at a time. Beat in sour cream, flour and vanilla. At medium speed beat 2 minutes.
• Pour half of batter into crust. bake 40 minutes or until center jiggles slightly when pan is shaken. Meanwhile, at low speed beat pumpkin, cinnamon an ginger into remaining batter. Spread cranberry sauce over hot cheesecake layer, leaving 1/2" border. Top with pumpkin batter. Batter will almost come up to top edge of pan. Bake 40-45 minutes or until center jiggles slightly when pan is shaken. Turn oven off; let cake stand in oven with door closed 20 minutes. Run knife around edge to loosen. Cool. Cover; refrigerate overnight. If desired, transfer whipped cream to pastry bag fitter with large star tip; pipe onto cake. garnish with cranberries.

PUMPKIN CHEESECAKE WITH CRANBERRY TOPPING

Steps:

• Pastry: Using a food processor, grind almonds.
• Add 1/2 cup of the flour and process until fine.
• Place almond mixture in a bowl.
• Using the processor, cream the butter and powdered sugar.
• Add in egg and vanilla and process.
• Add in remaining flour, the almond mixture and salt, and pulse until a soft dough forms.
• Pat the pastry into a round shape and refrigerate for about an hour, or until firm.
• Preheat oven to 325ºF.
• Roll out dough on a lightly floured surface.
• The pastry should be about a 14 inch round and about 1/4 inch thick.
• Place pastry in a 11 1/2 inch fluted tart pan, with a removable bottom.
• Press pastry into pan, folding excess back into pan and pressing into sides.
• Parbake the pastry (with a layer of parchment and dried beans) for 25 minutes, then remove the parchment and beans and continue to bake another 10 minutes.
• Cool slightly.
• Make Filling: Using a large bowl, combine cream cheese, brown sugar, spices and salt.
• Beat on medium until smooth, then add pumpkin puree and continue beating until smooth.
• Beat in the cream, syrup, vanilla and eggs on low.
• Place the crust on a baking sheet in the oven, and pour in pumpkin mixture.
• Bake 30-35 minutes until custard is set, though slightly jiggles in the center.
• Cool completely.
• Make Cranberry Topping: Place cranberries in a saucepan with a 1/2 cup of water and cook over medium high heat, until cranberries split.
• Allow to cool.
• Puree until smooth and strain.
• Add sugar and 1/4 cup water to a saucepan and bring to a boil, stirring constantly.
• Allow to cool.
• Add orange juice and cranberry puree and stir until combined.
• Soften gelatin in 2 tablespoons of water--about 5 minutes.
• Finish melting in the microwave, 10 seconds on high.
• Whisk into the cranberry mixture and pour over the pumkin custard.
• Refrigerate until set-- for at least 1 hour, and up to 2 days.
• Remove outer shell of tart pan and serve.

PUMPKIN RICOTTA CHEESECAKE

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.

PUMPKIN CHEESECAKE WITH CRANBERRY TOPPING

Steps:

• for the crust crush graham crackers and combine with melted butter. press down in a pie tin.
• for the filling mix pumpkin, spice, cream cheese, milk, creamer, powdered sugar, vanilla and eggs and beat with electric mixer until smooth.
• bake on 350 for 30 minutes.
• for the topping boil water and juice. add sugar and zest and lower heat. add cranberries and simmer until they burst, about twenty minutes. when completly cooled top cheesecake.