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Cream the cream cheese until smooth.
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Add sugar and cream until combined.
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Add pumpkin and eggs until fully incorporated.
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Finally add ricotta, spices, flour and vanilla and mixed until combined.
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Pour filling into the crust.
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Put the uncooked cheesecake into a deep baking dish.
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Fill the baking dish with hot water ⅓ of the way up. This will prevent cracking.
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Bake for 1 hour and 30 minute, but check on the cheesecake every 15 minutes after an hour, as all ovens are different.
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Once finish baking, turn off oven and let the cheesecake rest in the oven for 1 hour.
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Remove and cool completely.
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Chill for 4-6 hours before serving. Can be made a day ahead of time.