Pumpkin Ricotta Cheesecake Food

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PUMPKIN-CRANBERRY CHEESECAKE



Pumpkin-Cranberry Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 10h55m

Yield 8 to 12 servings

Number Of Ingredients 16

1 7-ounce package amaretti cookies
1 tablespoon sugar
6 tablespoons unsalted butter, melted, plus more for the pan
For the filling:
1 pound whole-milk ricotta cheese (preferably fresh)1 1/2 cups sugar
1 15-ounce can pure pumpkin puree
3 large eggs
3/4 cup mascarpone cheese
1 tablespoon pure vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
For the topping:
1 3/4 cups fresh cranberries
1/2 cup sugar
1 tablespoon fresh lemon juice
Pinch of salt

Steps:

  • Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Press into the bottom and about 1/4 inch up the side of the pan. Brush the side of the pan lightly with melted butter. Bake until golden and set, 12 to 15 minutes. Transfer to a rack; cool completely.
  • Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined. (Do not overmix.) Pour the filling into the cooled crust. Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool to room temperature. Cover and refrigerate until cold and set, at least 8 hours or overnight.
  • Make the topping: Chop 1 cup cranberries and put in a small saucepan with the sugar, lemon juice, salt and 1/3 cup water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes. Let cool.
  • Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.

LIGHTER PUMPKIN CHEESECAKE (WITH RICOTTA AND CREAM CHEESE)



Lighter Pumpkin Cheesecake (With Ricotta and Cream Cheese) image

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

16 ounces cream cheese
10 ounces fresh ricotta (whole milk)
1 1/4 cups brown sugar, packed
1/4 cup maple syrup (real)
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/8 teaspoon cardamom
1/8 teaspoon clove
1 cup sour cream
3 eggs
1 tablespoon vanilla
1 1/4 cups pumpkin puree (either canned or strain first if fresh)
1 3/4 cups gingersnap crumbs
3 tablespoons sugar
4 tablespoons butter, melted

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



Pumpkin Ricotta Cheesecake image

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

15 ounces canned pumpkin
1 7/8 cups fat-free ricotta cheese
1/4 cup Splenda sugar substitute
3 tablespoons all-purpose flour
2 tablespoons fat-free condensed milk
1/4 cup egg white
1 tablespoon pumpkin pie spice

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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