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.
- 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.
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