Pumpkin Ricotta Cheesecake Food

SICILIAN RICOTTA CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
• Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
• Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

CREAMY PUMPKIN PIE WITH RICOTTA CHEESE

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.

PUMPKIN-CRANBERRY CHEESECAKE

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.

PUMPKIN CHEESECAKE

Steps:

• Whisk 1 cup all-purpose flour, baking soda, 1/4 teaspoon salt, and cinnamon in a medium bowl; set aside. Using an electric mixer, beat sugar and 6 tablespoons butter in a medium bowl until light and fluffy, about 3 minutes. Beat in egg, molasses, and ginger. With mixer on low speed, gradually add dry ingredients, beating just to blend. Form dough into a ball; flatten into a disk.
• Arrange racks in top and bottom thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Scoop dough by rounded tablespoons and divide between prepared baking sheets, spacing 2" apart.
• Bake, rotating pans halfway through, until cookies are deep golden-brown, about 15 minutes. Let cookies cool on a wire rack.
• Finely grind cookies in a food processor. Measure 1 3/4 cups crumbs for crust; reserve any remaining crumbs for another use. DO AHEAD: Can be made 1 month ahead. Store crumbs airtight in freezer. Return to room temperature before using.
• Preheat oven to 350°F. Line springform pan tightly with foil. Butter foil. Wrap outside of pan tightly with foil (to create a watertight seal during baking), pressing wrinkles flat.
• Melt remaining 4 tablespoons butter in a small saucepan. Whisk reserved 1 3/4 cups gingersnap crumbs, remaining 1 tablespoon flour, 1/2 teaspoon salt, and brown sugar in a large bowl. Add melted butter and stir mixture until well combined. Press crumbs into bottom of prepared pan. Freeze for 10 minutes.
• Place pan on a baking sheet. Bake until crust is fragrant and set, 20-25 minutes. Transfer pan to a wire rack and let cool.
• Preheat oven to 300°F. Purée ricotta, mascarpone, sugar, egg yolks, 1 egg, and 1/2 teaspoon salt in a food processor until smooth. Scrape most of ricotta filling into a large bowl, leaving about 1/2 cup of filling in processor. Add remaining egg, pumpkin purée, brown sugar, cream, cinnamon, ginger, nutmeg, cardamom, and remaining 1/4 teaspoon salt to processor; purée until smooth. Scrape pumpkin filling into a medium bowl. Pour ricotta filling over cooled crust. Spoon pumpkin filling over. Using a spoon, gently swirl the 2 fillings in 6-7 places.
• Put cake pan in a large roasting pan. Add hot water to come halfway up sides of cake pan. Cover roasting pan tightly with foil.
• Bake cake for 1 hour. Open foil carefully to release steam. Reseal foil and continue baking, opening foil to release steam every 15 minutes, until cheesecake is set around the edges and jiggles slightly in the center when nudged, 45 minutes-1 hour longer.
• Remove cake pan from roasting pan. Carefully unwrap outer foil from pan. Chill cake at least 6 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Run a thin knife around inside of pan to release cake. Remove pan sides.

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

Steps:

• Heat the oven to 220C/200C fan/gas 7. Butter a deep 22cm loose-bottomed cake tin and line with baking parchment. Wrap the base and side of the tin with three layers of cling film, followed by three layers of foil (this helps keep it waterproof during baking). Fold a clean tea towel and put it in the base of a large roasting tin.
• Blitz the biscuits to crumbs in a food processor. Add the melted butter and pulse to coat the crumbs. Tip the mixture into the prepared cake tin, spreading up to the side and pressing down with the back of a spoon. Bake for 10 mins. Remove from the oven, brush with the egg white and bake for another 3 mins (this will help stop the base from becoming soggy).
• To make the filling, put the soft cheese in a bowl or the bowl of a stand mixer, and beat with an electric whisk or the mixer until loosened. Add the pumpkin purée, sugar and flour and beat again until combined. With the motor running, gradually add the eggs and egg yolk until the mixture is smooth and creamy. Pour the filling over the baked biscuit base, then sit the cake tin on the tea towel in the roasting tin. Pour a kettleful of just-boiled water into the roasting tin so the water comes halfway up the side of the cake tin.
• Bake for 10 mins, then reduce the oven temperature to 110C/90C fan/gas ¼. Bake for a further 1 hr 30 mins until the cheesecake is set with just a slight wobble in the middle when you gently shake the tin. Turn off the oven, then open the oven door slightly and leave the cheesecake to cool inside for 2 hrs until completely cool. Remove from the oven and chill overnight.
• Carefully remove the cold cheesecake from the tin and transfer to a cake stand or serving plate. Whip the cream to soft peaks using an electric whisk, and spoon in big dollops over the cheesecake. Dust with a little cinnamon or pumpkin spice, sprinkle over the chopped pecans and drizzle with the caramel sauce before serving.

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.

PERFECT PUMPKIN CHEESECAKE BARS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
• Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
• Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
• Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
• Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.

PUMPKIN RICOTTA CHEESECAKE

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.

PUMPKIN RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350° F. Line a 9" springform pan with aluminum foil, spray with cooking spray and set aside.
• Add chocolate wafer cookies to a food processor and process to fine crumbs. Add the Raspberry Chipotle rub, all-purpose flour and salt and pulse to combine. Add the melted butter and pulse to combine.
• Press crumbs into the bottom of prepared pan. Freeze 10 minutes.
• Place pan on a baking sheet. Bake until the crust is set, about 20-25 minutes. Transfer to a wire rack and cool.
• Preheat oven to 300° F. Puree ricotta, cream cheese, sugar, egg yolks, 1 egg, and 1/2 teaspoon salt in a food processor until very smooth. Pour all but 1/2 cup of the ricotta mixture over cooled cookie crust.
• To the remaining ricotta filling add the remaining egg, pumpkin puree, brown sugar, cream, pumpkin pie spice and remaining 1/4 teaspoon salt; process until smooth. Spoon or pour gently over the ricotta layer. Use a knife to cut swirls into the 2 fillings in a few places.
• Put cake in a baking dish and add hot water to come halfway up the sides. Cover tightly with foil.
• Bake 1 hour. Carefully open the foil to release the steam. Reseal and bake an additional 45-60 minutes, releasing steam every 15 minutes or so. The center should jiggle slightly and the edges will be set. Carefully remove the outer ring/foil and chill for at least 6-8 hours, or overnight. Serve chilled.