Burnt Basque Pumpkin Ricotta Cheesecake

By Published On: November 11, 2020Categories: Anti-inflammatory, Clean Eating, Clean Recipes to Try, Diabetes Prevention & Care, Gluten Free Living, Gluten-Free, Great Idea!, Health and Lifestyle, Holiday eating, Inflammation, Insulin Resistance, Life Style Solutions, Recipes, Rethink This!, Wellness Blog
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Burnt Basque Pumpkin Ricotta Cheesecake

Susan Dopart
This year it's all about trying new things in the midst of COVID so Jeffrey and I were experimenting. I'm not a huge fan of pumpkin pie but love ricotta cheese. He likes pumpkin but wanted a variation on the popular Basque cheesecake. The result is our take on the combination of ricotta cheesecake with pumpkin along with the custard like Basque cheesecake.
Creamy in texture, low in carbs, with a rich flavor of pumpkin and ricotta cheese. Each slice has the same amount of carbs as a slice of bread.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 50 minutes
10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 14 slices
Calories 272 kcal

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

Serving: 1sliceCalories: 272kcalCarbohydrates: 16gProtein: 7gFat: 21gSaturated Fat: 12gCholesterol: 113mgSodium: 233mgPotassium: 105mgFiber: 1gSugar: 12gVitamin A: 819IUVitamin C: 1mgCalcium: 109mgIron: 1mg
Keyword Burnt basque pumpkin ricotta cheesecake, gluten-free pumpkin ricotta cheesecake, gluten-free thanksgiving dessert,, insulin resistant dessert for Thanksgiving, low carb Burnt basque cheescake, low carb gluten-free pumpkin cheesecake, low carb Thanksgiving dessert
Tried this recipe?Let us know how it was!

 

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