Pumpkin Cheesecake
The perfect holiday cheesecake - it satisfies pie lovers, too. You can substitute any type of squash - my personal favorite is butternut.
Ingredients
1 1⁄2 pounds Ricotta
1 pounds Cream Cheese
3/4 cups Dark Brown Sugar
15 ounce Pumpkin Puree
6 large Eggs
2 tsps Ground Cinnamon
1 tsps Vanilla Extract
1/4 tsps Ground Cloves
1/4 tsps Ground Ginger
Preparation
Heat oven to 325℉
In the bowl of an electric mixer, using the paddle attachment, mix ricotta and cream cheese on low speed until softened, scraping down the sides of the bowl, underneath the paddle, and the paddle frequently with a rubber spatula, about 2 minutes. Add in brown sugar sugar and continue mixing on low and scraping down the sides, bottom, and paddle until there are no visible lumps. Add in pumpkin puree and mix 30 seconds. Add in eggs, one at a time, and mix just until combined, about 10 seconds after each egg. Stir in cinnamon, vanilla extract, cloves and ginger. Place a springform pan on a double-layer large piece of aluminum foil (you will need a wide roll of foil for this) and fold the foil to come up the sides of the pan, almost to the top, without allowing the foil to be on the inside of the pan. Place springform pan on a baking tray with edges or a roasting pan (one that is around the same height or lower than your springform pan). Pour batter over crust, spread batter with a small offset spatula to level batter. Place in the oven and pour almost boiling water in the roasting pan (it should come up halfway around the sides of the pan). Bake for about 1 hour and 15 minutes, until the cheesecake is firm around the edges but still jiggly in the center (about the size of a quarter). Remove from oven and remove cheesecake from the water bath. Remove the foil from the sides of the pan. Gently run a small sharp knife or small spatula around the edges of the pan to loosen the cheesecake from the sides. Allow to cool at room temperature. Place in the refrigerator for at least 8 hours (this will help the cheesecake set completely).
Gently run a small sharp knife or small spatula around the edges of the pan. Release the latch on the side of the pan and then lift the ring straight up. Refrigerate until ready to serve.
Yield: 1 – 10-inch (25 cm) cheesecake
Gently run a small sharp knife or small spatula around the edges of the pan. Release the latch on the side of the pan and then lift the ring straight up. Refrigerate until ready to serve.
Yield: 1 – 10-inch (25 cm) cheesecake
Gently run a small sharp knife or small spatula around the edges of the pan. Release the latch on the side of the pan and then lift the ring straight up. Refrigerate until ready to serve.
Yield: 1 – 10-inch (25 cm) cheesecake
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