Burnt Basque Pumpkin Ricotta Cheesecake
Burnt Basque Pumpkin Ricotta Cheesecake
Equipment
- Spring form baking pan
Ingredients
- 16 ounces cream cheese room temperature
- 1/2 cup organic granulated sugar
- 1/2 teaspoon sea salt
- 1.5 cups whole milk ricotta cheese
- 4 large eggs room temperature
- 1 tablespoon vanilla
- 3/4 cup heavy cream
- 1 15 ounce can organic pure pumpkin puree
- 1/4 cup organic dark brown sugar
- 1/4 cup gluten free flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 450°F. Line a 9-inch spring form pan with 2 layers of parchment paper, trimmed to create an overhanging amount of about 2 inches
- Beat cream cheese with the granulated sugar and sea salt on medium speed until smooth. Add the ricotta and beat another minute. Add eggs one at a time, blending thoroughly after each addition. Blend in the vanilla and heavy cream and set aside.
- In a separate bowl beat together pumpkin puree, brown sugar, flour and remaining spices. Combine both mixtures and blend on low till thoroughly mixed.
- Pour into the prepared pan and smooth the batter and bake for 45-55 minutes till top becomes a dark amber color and looks burnt and center is jiggly. Let cool 10 minutes before unmolding or put in refrigerator after cooling and chill prior to serving.
Nutrition
November 25, 2020 @ 12:08 pm
Cheese cake sounds great but those calories , not good for a diet or normal eating. Could the heavy cream be omitted? How about neufachtel instead of cream cheese
November 25, 2020 @ 5:34 pm
Hi Claire – it’s actually pretty low calorie for a Thanksgiving dessert – not sure about substitutions as the integrity of it might not be the same – thanks for asking!
January 3, 2022 @ 2:33 pm
This is so delicious! I needed to bring a nice dessert to a dinner party, so I was really excited to try this out. It was perfect in every way: taste, texture, appearance. I have always been a fan of traditional cheesecake, but it’s so rich and makes me feel guilty. This is the perfect classy way to end a meal, sweet enough, but not over the top. Thanks Susan and Jeffrey, for another great recipe.