feeling fall – pumpkin cheesecake

It’s very much fall here in Wisconsin, the leaves haven’t gotten to the completely awesome point yet, but I hope to get a few pictures of them to share, it’s just really beautiful along the Mississippi.

Instead of sewing this past weekend I did tons of baking.  I’ve been seeking out the perfect Pumpkin Cheesecake recipe, really, I’ve been searching high and low.  I had gotten the most delicious slice of Pumpkin cheesecake at Starbucks the other day and I just can’t get over how good it was.  Light and fluffy and so creamy.

[fabric is 1001 peeps by lizzyhouse]

I did my best to combine a couple recipes and after two attempts I think I came up with one that was pretty close to what I wanted.  I first spotted this recipe from Sugarcrafter and then combined it with Emeril’s Lemon Ricotta Cheesecake recipe.

So here it is if you want to give it a try (and to keep a record of what I did for myself):

1 c. crushed gingersnap cookies
1 c. graham cracker crumbs
2 T. brown sugar
6 T butter, melted
1/2 t. cinnamon

2, 8oz. packages cream cheese
1 can (15oz.) pumpkin puree, using almost the whole can, or make your own pumpkin puree
3/4 lb. ricotta cheese (I used the whole milk variety – yum)
1/2 c. brown sugar
5 eggs
1/2 t. cinnamon
1/2 t. pumpkin pie spice

For the crust mix all together press into a 9″ springform pan and then pop it into the freezer.

Beat the cream cheese until it’s fluffy, add pumpkin, ricotta and mix well.  Add brown sugar. Add eggs one at a time until combined, then add the spices.  Pour filling into crust.

Bake at 450 degrees for 15 minutes, then open the oven door, set the temp to 200 degrees, close the door, and bake an additional hour or more until center is just a little wiggly (mine took about an hour and 20 minutes).  Not sure if it would work better using emeril’s baking instructions, but if I make another one I’ll let you know!

And here’s a few fall snaps from around my house just for fun….

I’ve been feeling rather un-sewy lately, I sat down to make a ringo pie block last night and gave up because I was too tired.  I’m hoping it’s just the change of the seasons!  Oh, and thank you for all your most awesome comments on my black dress, makes me feel really happy. β™₯

24 thoughts on “feeling fall – pumpkin cheesecake

  1. Jeni says:

    YUM! As soon as I get a spring-form pan, I am trying this out! It looks so good!

  2. That sounds so good. I will have trouble not eating all the crust mix before I put it in the pan.

  3. Glad you made a winner! Definitely going to try this. Pumpkin cheesecake is my favorite. I’ve never had one with ricotta.

    Thanks for sharing!

  4. felicity says:

    I want to come over immediately to: 1) go leaf peeping and 2) eat pumpkin cheesecake. Yum!

  5. Leslie says:

    oh this looks yummy!!! pumpkin screams fall. i have a paula deen pumpkin cheesecake recipe stashed somewhere. my son wanted to make it with me.

  6. Jacqui says:

    Yummy! I was wondering though – I don’t think you get cans of pumpkin or pumpkin pie spices outside north America, so could you put down a volume for the former and ingredients for the latter?

  7. kristin says:

    nom nom nom! need to get a springform pan and make this!! thanks for the recipe.

  8. Robin says:

    The 1 can of pumpkin you used, what size is it?

  9. Anna says:

    I think it’s 15oz., but i’ll double check and revise the post when I get home.

  10. It must be the weather here in Wisconsin because I haven’t felt like sewing either.

  11. Katie says:

    I’ve been spending more time in the kitchen than sewing too!

    That looks to die for! I’ve gotta try it! Although if I spend too much time in the kitchen baking I’ll be sewing some fat pants πŸ˜‰

  12. Emily says:

    Mmm! That looks delicious! I love Cheesecake Factory’s pumpkin cheesecake. I’ll have to try yours. πŸ™‚ Love the pictures too. I miss fall in Wisconsin!

  13. Katy Cameron says:

    Ooh, that looks yummy! My waistband, however, is rather glad we get neither graham crackers or tins of pumpkin puree here ;o) We do only get whole milk ricotta though lol

  14. Fab says:

    I’m not goog in baking but I MUST try this one. Thanks for sharing.

  15. Maxabella says:

    You Americans sure know how to love a pumpkin. I’m dying to try this recipe but will have to wait until Autumn when pumpkins aren’t $99 a kilo (or something like that!?) x

  16. i can’t look at this post too closely. i made PB cookies this week and i’ve consumed the grand majority of them…

  17. Wag Doll says:

    Oh looks gorgeous – we don’t have canned pumpkin here in the UK πŸ™ so I keep seeing all these lovely recipes and can’t try them booo!

  18. cecile says:

    It looks very good, I’ll have to try that ! Thanks.
    Your flowers are beautiful… here we already had a freeze, so it’s all brown. I’m in Wisconsin too, in eau Claire, and you ? I guess South of here.

  19. Carolyn says:

    Oooooooh, cheescake….

  20. PΓ©tra says:

    Yumm I have never made a Pumpkin cheesecake but I love anything pumpkin!!

  21. It’s ok to be un-sewwy. After all there’s always crochet, knitting, embroidery, baking, cleaning (what!!). Ok, I admit that I do like a clean house. But, really, it doesn’t belong on that list.

  22. Delia says:

    Oh my. That looks deliciously perfect! I wish I had a spring form pan!

    And your black dress is adorable and so are you. πŸ™‚

  23. Rachel says:

    Cheesecake is in the oven right now for Thanksgiving dinner tomorrow (Canadian). I’ll let you know how it turns out πŸ˜‰

  24. I know this is an old post, but I’ve used your recipe a few times in the last couple years and its always yummy. Thanks for sharing it with us.

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