Lighter Pumpkin Cheesecake (With Ricotta and Cream Cheese)

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READY IN: 1hr 35mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • make crust by combining all ingredients and press into a well greased 10 in springform pan.
  • preheat oven to 325 and put a glass pan half full with water on the bottom rack, put the upper rack to the second highest level.
  • if your ricotta is fresh, which is best, and moist put in cheesecloth and squeeze out extra liquid.
  • beat cream cheese and ricotta until smooth and light.
  • beat in sugar until well combined.
  • mix flour with spices and add them until combined.
  • beat in sour cream until smooth.
  • add eggs, one at a time, incorporating each one, at low speed- don't overmix.
  • add pumpkin and vanilla, beat until smooth on low speed and pour into prepared crust.
  • bake for about 1 hour 20 minutes, check after 1 hour- dont open the oven before 1 hour. outside should be set and golden, the middle should jiggle a little but not be liquid. turn off oven and keep the door closed, let cool at least 1 hour in the oven, cool completely and refrigerate 6 hours or overnight.
  • top with whipped cream or praline sauce if desired.
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