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Pumpkin Ricotta Cheesecake

Joanna Cismaru, Jo Cooks
  • 135 minutes
  • Serves 12

INGREDIENTS

2 1/2 cups

walnuts or pecans

1/4 tsp

ground cinnamon

1/3 cup

sugar

4 tbsp

unsalted butter (melted)

1/4 cup

flour

salt

1 lb

ricotta cheese (454 g)

10 oz

cream cheese

1/2 cup

granulated sugar

3/4 cup

light brown sugar

5

large eggs (separated)

1 1/4 cups

all-purpose flour

1 tsp

vanilla extract

15 oz

canned pumpkin

1 tsp

cinnamon

2 tsp

pumpkin spice

1/4 tsp

salt

1 cup

whipping cream or heavy cream

1/3 cup

canned pumpkin

1 tbsp

powdered sugar

1 tsp

vanilla extract

1 tsp

pumpkin pie spice

1/2 tsp

cinnamon