Jo-Anne van den Berg-Ohms
John Scheepers
Bantam, Connecticut

Velvety Pumpkin Cheesecake

Crust
  • 1 teaspoon cinnamon
  • 1/4 cup sugar
  • 1/4 cup melted unsalted butter
  • 1 1/2 cups crushed ginger snap cookies

    Filling
  • 1 pound cream cheese (at room temperature)
  • 1 pound ricotta cheese
  • 1 cup sour cream
  • 1 cup cooked, pureed pumpkin flesh
  • 3 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 3 tablespoons cornstarch
  • Pinch of salt

         Preheat oven to 350 degrees F. Mix crust ingredients together and spread in bottom of a 10, greased springform cake pan.
         In large mixing bowl, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add sugar slowly and mix until fluffy. Add ricotta cheese, sour cream and pureed pumpkin and mix until smooth. Add vanilla, cornstarch and salt and mix to blend.
         Pour mixture over crust. Bake at 350 for one hour. Turn oven off and leave cheesecake in closed oven for another hour. Remove from oven and let cool to room temperature. Refrigerate. Remove from springform pan. Lovely with freshly whipped cream sweetened with a bit of brown sugar. Note: You can vary the degree of pumpkin flavor: the total contribution of the pumpkin and sour cream should be two cups however you divide it.

  • Recipe Seeds: Pumpkins

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