Burnt Basque Pumpkin Ricotta Cheesecake
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.
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- 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
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.
Serving: 1sliceCalories: 272kcalCarbohydrates: 16gProtein: 7gFat: 21gSaturated Fat: 12gCholesterol: 113mgSodium: 233mgPotassium: 105mgFiber: 1gSugar: 12gVitamin A: 819IUVitamin C: 1mgCalcium: 109mgIron: 1mg