Pumpkin Pie Ricotta Cheesecake
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Cook time: 
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Serves: 6-8
 
Ingredients
  • Prepared graham craker crust (I used Kinnikinnick GF)
  • 3 cups whole milk ricotta cheese
  • ⅔ cups of sugar
  • ⅓ cup flour (I used Pamela's GF Baking Flour)
  • 3 eggs
  • 1 cup pureed pumpkin, canned or homemade
  • 2 tsp vanilla
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp ground cloves
  • ⅛ tsp salt
  • 2 tsp orange zest
Instructions
  1. Place ricotta in a cheesecloth lined colander over large bowl and let excess liquid drain for 4 hours or overnight if you have the time.
  2. When ready to bake.
  3. Prepare your graham cracker crust in a springform pan lined with parchment paper then grease and flour pan, shaking off excess. Chill or bake depending manufacturers recommendation.
  4. Preheat oven to 325 degrees.
  5. Add drained ricotta to mixer and beat at medium speed until slightly smooth about 2-3 minutes.
  6. With mixer set on low add sugar, flour, beat 1 min.
  7. Add pumpkin and vanilla then eggs, one at a time until just incorporated.
  8. Have spices and orange zest measured out in a separate bowl and now add to mixer, beat just until blended throughout.
  9. Bake in the center of oven for 1¼ -1½ hours.
  10. Add another cake pan filled with water to the oven as well.
  11. Bake until nicely browned edges and center is slightly soft, will firm up as it cools.
  12. Can be served plain, with cream cheese frosting or with berries.
  13. For Cream Cheese Frosting:
  14. Beat 8oz cream cheese with 6 oz butter, 2 tsp vanilla and 3 cups confectioners sugar until smooth and fluffy.
Recipe by Pamela's Gluten Free Recipes at https://pamelasglutenfreerecipes.com/vegetarian/pumpkin-pie-ricotta-cheesecake/