Pumpkin Ricotta Cake
This Pumpkin Cheesecake is a not so classic creamy cheesecake infused with just the right amount of pumpkin and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream.
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Servings: 8 servings
Calories: 1205kcal
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Equipment
Ingredients
- 1.15 oz. can of pumpkin
- 3 cups all-purpose flour
- 1 cup ricotta fresh
- 3 eggs
- 2 cups sugar
- ¾ cup unsalted butter melted
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 ¼ tsp. cinnamon
- ½ tsp. cardamom
- ½ tsp. nutmeg
- ¼ tsp. ground ginger
- 1 tsp. vanilla extract
- ¾ tsp. salt
Instructions
- Preheat oven into 350°F while preparing an angel food cake pan (or Bundt cake pan) by greasing it and slightly sprinkling it with flour.
- Into a medium bowl, incorporate the dry ingredients (flour, baking powder, baking soda, cardamom, cinnamon, nutmeg, ginger and salt).
- Next, mix in with sugar and butter using stand mixer with paddle attachment.
- Add the eggs, one by one, making sure that you stir the mixture well after each addition.
- Add in the ricotta, pumpkin and vanilla extract and mix again.
- Fold in the flour into the wet ingredients and when you’re done, pour the mixture into the cake pan.
- Bake the mixture for about 50 minutes and check using toothpick (or knife) test. Put the pan onto the wire rack for about 10 minutes to let it cool down.
- You can opt to dust the pumpkin cake using powdered sugar or frost it with your choice of icing.
Notes
- Store the cheesecake in an airtight container in the fridge for up to 5 days. If you don't have an airtight container big enough for the cheesecake, wrap it with plastic wrap and it will last up to 3 days in the fridge.
- To freeze your cheesecake, cut it into individual slices and then wrap them in foil or plastic, then place them in freezer plastic bags. It will last 4 to 6 weeks in the freezer.
- Thaw your frozen cheesecake slices overnight in the refrigerator. If in a rush, cheesecake slices can be unthawed on the counter in 30 minutes.
Time and Serving
- Preparation : 15 minutes
- Cooking : 50 minutes
- Serving : one 9-inch cake
Nutrition
Serving: 8servings | Calories: 1205kcal | Carbohydrates: 177g | Protein: 21g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 1400mg | Potassium: 272mg | Fiber: 4g | Sugar: 101g | Vitamin A: 2215IU | Vitamin C: 1mg | Calcium: 337mg | Iron: 6mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.