A quick and easy dessert that can be made a day in advance. Take the cake out of the refrigerator an hour before serving to warm up. Serve with a dollop of whipped cream!
2 pounds whole milk ricotta cheese
2/3 cup granulated sugar, plus 1 tablespoon more for the pan
1/2 cup pumpkin powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
¼ teaspoon ground cloves
5 large eggs
1 1/2 teaspoons vanilla
Preheat the oven to 300ºF and lightly grease a 9-inch springform pan with a little unsalted butter. I use a small piece of wax paper and a dab of butter, about 1 teaspoon, and smear it over the bottom and sides of the pan. Sprinkle a tablespoon of sugar over the bottom of the pan and turn on a slant to coat the sides too.
Line a 13 by-18-by-1-inch baking sheet with parchment paper. Sometimes a springform pan leaks and this keeps the bottom of your oven clean.
Place the ricotta cheese, sugar, pumpkin powder, cinnamon, ginger, salt, and cloves in a mixing bowl and beat with a whisk attachment until combined, or in a bowl with a hand whisk. Make sure there are no lumps.
If you are mixing by hand, the eggs are best beaten first and then added to the batter. I use the empty ricotta cheese container to avoid using another bowl. Simply crack the eggs into the container, cover, and shake to scramble.
Add the eggs and vanilla to the batter and whisk until smooth.
Pour the batter into the prepared pan and bake on the middle rack of the preheated oven for 1 hour 20 minutes. The cake is done when it’s set in the center and the sides are lightly golden brown.
Remove and cool for 5 minutes. Take a sharp knife and run the blade around the side of the pan; then release the side panel. Once the cake is cool, refrigerate.
Keywords: Ricotta cheesecake, pumpkin cheesecake, cheesecake, Italian cheesecake, pumpkin,