Pumpkin Ricotta Pie-Cheesecake Recipe
Servings 12
Calories 360kcal
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