Easy delicious Pumpkin Ricotta Cheesecake recipe.
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This Pumpkin Ricotta Pie-Cheesecake Recipe is a cross between a cheesecake and traditional Italian ricotta pie, so it is lighter than typical cheesecakes, yet richer than most ricotta pies. The pumpkin flavor while clearly present is somewhat subtle. The recipe makes a small pie, if you have many guests, you may want to double this one up.
Looking for something a little different? Try my Keto Pumpkin Cheesecake or Pumpkin Dump Cake.
Ingredients
Filling
- 8 oz. cream cheese or neufchatal cheese
- ⅓ c. confectionery sugar
- ⅓ c. sugar
- 1 tsp. vanilla extract
- 2 eggs
- 1 egg yolk
- 1 ⅓ c. ricotta cheese I used part skim
- ¾ c. pumpkin puree
- ¼ tsp. cinnamon
- ¼ teaspoon cardamom substitute ⅛ teaspoon nutmeg, if you don't have cardamom on-hand
- 2 tbs. flour
Crust
- 1 ½ c. graham cracker crumbs
- ⅓ c. butter
Instructions
- Preheat oven to 350°.
- Mix cracker crumbs, and butter/spread together. Then spread across bottom of pie plate or tart pan. Press lightly, evenly covering the bottom of pan and up the sides about a ½".
- Put the pan with crust in the freezer, while you prepare filling.
- Cream together the cream cheese, confectionery sugar, sugar and vanilla.
- Add remaining ingredients, and mix well.
- Pour into the pie shell.
- Bake for approx. 1 hour. The filling will look cooked around edges, but the center will still be jiggly.
- Allow to cool, then refrigerate.
- Serve cold. Whipped cream goes well with this.
Nutrition
Calories: 360kcal | Carbohydrates: 39g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 91mg | Sodium: 336mg | Potassium: 146mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2900IU | Vitamin C: 0.7mg | Calcium: 109mg | Iron: 1.8mg
Curt says
I love pumpkin pie with cream cheese in it. I've never seen the addition of ricotta cheese though. Very interesting!
Crystal Reagan says
This recipe makes me ready for the holidays.
JoJo says
Looks delicious!
Cathy W says
Yummy recipe, saved to give it a try.
Shop with Me Mama (Kim) says
That looks so dang good!!!
ohkeeka [The Type A Housewife] says
Ooh, I want to have this for dessert on Thanksgiving! I love cheesecake, but near the end of a slice, I start getting sick--a lighter version would be great!
Robin says
My lord. This one may warrant a late night trip to the supermarket for the ingredients to make this.
Kim @ What's That Smell? says
Wow this sounds amazing!
Alison says
Okay I bookmarked this recipe. I need to make it!
Alicia says
That looks yummy!
Vince the newbie says
Oh my goodness, I made two of these last night needed a taster before I serve to family, this is Great I went heavier on the pumpkin and dang I could eat the whole pie, I also used the same recipe removing the pumpkin and confectionery sugar replaced it with regular pie crust, sweet potato and brown sugar, wow sprinkled some roasted walnuts over it and again WOW also made 2 I am sue these will be a hit this year thank you so much wish I could add pictures.. Blessings and cheers
Ruth A says
This recipe was fabulous! I made it for Thanksgiving and everyone raved about it. Most people chose this over the traditional pies at the dessert table. I replaced the graham cracker crumbs with crushed ginger snaps. Next time I would check the pie after 45 minutes. I baked it for only 50 minutes and it was nearly overcooked but I caught it in time. This pie is really great and I will be making it again and again!!