Tag: Pumpkin

Pumpkin Ricotta Cheesecake

pumpkin ricotta cheesecake

I like to tweak recipes. Sometimes it’s not a very noticeable change and other times I create a new version of something I’ve done in the past. This Pumpkin Ricotta Cheesecake is a remake of a traditional Italian Ricotta Cheese that I did a couple of years ago. I thought a pumpkin version for Thanksgiving was just what we needed this year!

This dessert whips up in a matter of minutes. Make it the day before and let it sit, refrigerated of course, which allows the flavors to meld. It also takes the pressure off on Thanksgiving day to have the dessert already done. Take it out of the refrigerator an hour before serving to warm up, and add a dollop of whipped cream for a delicious garnish.

Making the Pumpkin Ricotta Cheesecake

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.

greasing the pan for pumpkin ricotta cheesecake

Sprinkle a tablespoon of sugar over the bottom of the pan and turn on a slant to coat the sides too.

pumpkin ricotta cheesecake

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.

pumpkin ricotta cheesecake

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.

pumpkin ricotta cheesecake

Add the eggs and vanilla to the batter and whisk until smooth.

pumpkin ricotta cheesecake batter

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 inside of the pan to make sure the cake isn’t sticking; then release the side panel. Once the cake is cool, refrigerate.

pumpkin ricotta cheesecake

 

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Pumpkin Ricotta Cheesecake

pumpkin ricotta cheesecake

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!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings
  • Category: Dessert

Ingredients

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

Garnish
whipped cream

Instructions

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,

Pumpkin Chocolate Bundt Cake

Pumpkin Chocolate Bundt Cake

Pumpkin and chocolate are delicious together, and whenever you can work a “legitimate” way to sneak some chocolate into your morning all the better! This pumpkin chocolate bundt cake is at the
top of my list for that special morning treat alongside a delicious cup of tea from Goldsmith Teas.

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Canned raw pumpkin is readily available at any grocery store and it’s one-hundred percent pumpkin. No need to go to the fuss of making your own.

The chocolate I prefer is Lindt, my usual go-to brand when baking, which I coarsely chop up. Don’t hesitate to use chocolate chips if that’s what you prefer.

This cake doesn’t need frosting, it’s quite moist and the chocolate gives it that over-the-top quality. A light dusting of powdered sugar, mostly for esthetics, is sufficient. Don’t sprinkle the sugar until just before serving. It dissolves rather quickly.

IMG_5190

The cake freezes well. Wrap tightly in plastic wrap and then with freezer paper. Be sure to date and label.

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Pumpkin Chocolate Bundt Cake

Pumpkin Chocolate Bundt Cake

This cake doesn’t need frosting, it’s quite moist and the chocolate gives it that over-the-top quality. A light dusting of powdered sugar, mostly for esthetics, is sufficient. Don’t sprinkle the sugar until just before serving. It dissolves rather quickly. The cake freezes well. Wrap tightly in plastic wrap and then with freezer paper. Be sure to date and label.

  • Author: Trish Lobenfeld
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Category: Cake
  • Method: Baking

Ingredients

  • 2 cups (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup raw pumpkin
  • 1/2 cup sour cream
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 8 ounces dark chocolate (70 percent cocoa fat) coarsely chopped or 1 1/2 cups chocolate chips
  • powdered sugar for dusting

Instructions

  1. Setup
  2. Preheat the oven to 350 degrees F and lightly grease a standard Bundt pan.
  3. Method
  4. In a stand mixer fitted with the beater attachment or with a hand mixer, beat the butter on high until fluffy. Scrape the sides and beater.
  5. Add the sugar and beat on high until combined. Scraping the sides and beater as needed.
  6. Beat in the eggs and vanilla, scraping the sides and beater as needed (don’t worry if it looks curdled, the addition of dry ingredients will resolve that issue).
  7. Mix in the raw pumpkin and sour cream.
  8. Add the four, baking powder, cinnamon, salt, baking soda, ginger and nutmeg to the mixer and beat on low to incorporate the dry ingredients, scrapping the sides as needed, until all the ingredients are moist. Beat on high for 10 seconds.
  9. Stir in the chocolate chunks/chips.
  10. Pour the batter into the prepared Bundt pan and bake in preheated oven for 50 minutes or until a cake tester or toothpick comes out clean when stuck in the center of the cake.
  11. Let cool in pan for 10 minutes and then remove to a cooling rack.

Notes

Cake freezes well.