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    You are in: Home / Recipes / Campanile Pumpkin Ricotta Cheesecake Recipe
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    Campanile Pumpkin Ricotta Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    E.A.'s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Directions:

    1. 1
      In a small bowl, combine flour, cinnamon, ginger, nutmeg and cloves.
    2. 2
      In small mixer bowl, beat cream cheese and butter until smooth.
    3. 3
      Add ricotta cheese and flour mixture; beat for 2 minutes.
    4. 4
      In large mixer bowl, combine eggs, egg yolk, granulated sugar and brown sugar.
    5. 5
      With clean beaters, beat on high speed for 3 minutes.
    6. 6
      On low speed, beat in cheese mixture, pumpkin and sour cream;stir in dried cranberries.
    7. 7
      Pour into 9 or 9 1/2 inch springform pan.
    8. 8
      For topping: sprinkle pumpkin seeds over batter.
    9. 9
      In a small bowl combine sugar, cinnamon, nutmeg, cloves and ginger and sprinkle over the top.
    10. 10
      Bake in preheated 275°F oven for 2 hours (do not open over, especially during the first hour).
    11. 11
      Turn oven off; allow cheesecake to stay in oven with door closed for 1 hour.
    12. 12
      Serve warm.

    Ratings & Reviews:

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    Nutritional Facts for Campanile Pumpkin Ricotta Cheesecake

    Serving Size: 1 (150 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 534.7
     
    Calories from Fat 270
    50%
    Total Fat 30.0 g
    46%
    Saturated Fat 17.6 g
    88%
    Cholesterol 184.7 mg
    61%
    Sodium 176.9 mg
    7%
    Total Carbohydrate 57.2 g
    19%
    Dietary Fiber 0.9 g
    3%
    Sugars 47.0 g
    188%
    Protein 11.7 g
    23%

    The following items or measurements are not included:

    sour cream

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