Any time I ask my family what they would like me to make, the response is always the same. Husband-black Forrest cake, Oldest Son- Cheesecake, 4 year old going on 16 daughter-cupcakes, and 11 month old baby Ben-snails (from oustside…ewww!).
Since it is my oldest’s birthday month, I decided to make a cheesecake. Pumpkin cheesecakes are great for fall, Halloween, and even Thanksgiving dessert. I added a gingersnap crust for extra spice. It was creamy and delicious, perfect closure to any comforting fall meal.
Pumpkin Cheesecake adapted from Paula Deen
2 cups gingersnap cookie crumbs
1 stick melted salted butter
3 packages cream cheese, at room temperature
1 can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup ricotta (or sour cream or greek yogurt)
1 1/2 cups sugar
2 teaspoons Pumpkin Pie Spice
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 325 degrees. 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.
Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim, of a buttered 9 -inch springform pan. Place in the freezer while you prepare the filling.
Cream the cream cheese until smooth. Add sugar and cream until combined. Add pumpkin and eggs until fully incorporated. Finally add ricotta, spices, flour and vanilla and mixed until combined.
Pour filling into the crust. Put the uncooked cheesecake into a deep baking dish. Fill the baking dish with hot water 1/3 of the way up. This will prevent cracking.
Bake for 1 hour and 30 minute, but check on the cheesecake every 15 minutes after an hour, as all ovens are different.
Once finish baking, turn off oven and let the cheesecake rest in the oven for 1 hour. Remove and cool completely. Chill for 4-6 hours before serving. Can be made a day ahead of time.