Prep 30 mins
Cook 3 hrs
I was fortunate to get this recipe from Nancy Silverton at Campanile Restaurant in Los Angeles. Campanile is a terrific restaurant and Nancy is a very sweet person.
- 1⁄3 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup unsalted butter, softened
- 1 cup ricotta cheese (8 oz., preferable whole milk)
- 2 eggs
- 1 egg yolk
- 1 cup granulated sugar
- 1⁄4 cup packed brown sugar
- 1 1⁄4 cups solid pack pumpkin (I use Libby's)
- 1⁄2 sour cream
- 2⁄3 cup dried cranberries (optional)
- 2 tablespoons shelled pumpkin seeds
- 2 tablespoons granulated sugar
- 1 pinch cinnamon (1/16 tablespoon)
- 1 pinch nutmeg
- 1 pinch clove
- 1 pinch ground ginger
- In a small bowl, combine flour, cinnamon, ginger, nutmeg and cloves.
- In small mixer bowl, beat cream cheese and butter until smooth.
- Add ricotta cheese and flour mixture; beat for 2 minutes.
- In large mixer bowl, combine eggs, egg yolk, granulated sugar and brown sugar.
- With clean beaters, beat on high speed for 3 minutes.
- On low speed, beat in cheese mixture, pumpkin and sour cream;stir in dried cranberries.
- Pour into 9 or 9 1/2 inch springform pan.
- For topping: sprinkle pumpkin seeds over batter.
- In a small bowl combine sugar, cinnamon, nutmeg, cloves and ginger and sprinkle over the top.
- Bake in preheated 275°F oven for 2 hours (do not open over, especially during the first hour).
- Turn oven off; allow cheesecake to stay in oven with door closed for 1 hour.
- Serve warm.