PUMPKIN-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Press into the bottom and about 1/4 inch up the side of the pan. Brush the side of the pan lightly with melted butter. Bake until golden and set, 12 to 15 minutes. Transfer to a rack; cool completely.
- Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined. (Do not overmix.) Pour the filling into the cooled crust. Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool to room temperature. Cover and refrigerate until cold and set, at least 8 hours or overnight.
- Make the topping: Chop 1 cup cranberries and put in a small saucepan with the sugar, lemon juice, salt and 1/3 cup water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes. Let cool.
- Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.
CREAMY PUMPKIN PIE WITH RICOTTA CHEESE
This recipe for pumpkin pie is made light and creamy with the addition of ricotta cheese. Delightfully different and delicious! Try topping with vanilla greek yogurt, pumpkin seeds, or whipped cream.
Provided by Kirsten
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
- Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 37.4 g, Cholesterol 51.9 mg, Fat 10.3 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 3.2 g, Sodium 442.5 mg, Sugar 24 g
ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE
This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.
Provided by April Caudle
Categories World Cuisine Recipes European Italian
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
- Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g
LIGHTER PUMPKIN CHEESECAKE (WITH RICOTTA AND CREAM CHEESE)
lighter texture and calories than regular cream cheese cheesecake. i also used fage full fat yogurt instead of sour cream but it won't recognize that ingredient. sour cream may be used or fage yogurt- don't use regular yogurt. all ingredients should be at room temp.
Provided by newmama
Categories Cheesecake
Time 1h35m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- make crust by combining all ingredients and press into a well greased 10 in springform pan.
- preheat oven to 325 and put a glass pan half full with water on the bottom rack, put the upper rack to the second highest level.
- if your ricotta is fresh, which is best, and moist put in cheesecloth and squeeze out extra liquid.
- beat cream cheese and ricotta until smooth and light.
- beat in sugar until well combined.
- mix flour with spices and add them until combined.
- beat in sour cream until smooth.
- add eggs, one at a time, incorporating each one, at low speed- don't overmix.
- add pumpkin and vanilla, beat until smooth on low speed and pour into prepared crust.
- bake for about 1 hour 20 minutes, check after 1 hour- dont open the oven before 1 hour. outside should be set and golden, the middle should jiggle a little but not be liquid. turn off oven and keep the door closed, let cool at least 1 hour in the oven, cool completely and refrigerate 6 hours or overnight.
- top with whipped cream or praline sauce if desired.
Nutrition Facts : Calories 532.8, Fat 28.7, SaturatedFat 16.4, Cholesterol 125.2, Sodium 413.1, Carbohydrate 60.2, Fiber 1, Sugar 36.4, Protein 9.9
PUMPKIN-RICOTTA CHEESECAKE
Pumpkin-ricotta cheesecake. A not-so-classic creamy cheesecake infused with pumpkin puree and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream.
Provided by afreid
Time 8h25m
Yield 16
Number Of Ingredients 23
Steps:
- Lightly grease a 9-inch springform pan.
- Combine walnuts, sugar, melted butter, flour, cinnamon, and salt for crust in the bowl of a food processor; pulse until well mixed and walnuts are ground. Spread mixture over the bottom of the prepared pan, pressing down to cover the entire bottom and a little bit up the sides. Place in the refrigerator until chilled, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat cream cheese and ricotta cheese in a mixing bowl until well combined. Stir in sugar, melted butter, eggs, cornstarch, flour, lemon juice, and vanilla. Add sour cream and pumpkin puree; stir to combine. Pour over the chilled crust.
- Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn off the oven and leave cheesecake in for 1 more hour.
- Remove from the oven. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
- At the same time, chill a mixing bowl and whisk attachment in the refrigerator for at least 10 minutes.
- Add whipping cream to the chilled bowl and whisk until soft peaks form. Whisk in pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and cinnamon.
- Remove cheesecake from the refrigerator. Remove the band from the pan; take a large knife or spatula and carefully run it under the bottom of the cheesecake to loosen it. Transfer cheesecake to a serving platter. Slice and serve with pumpkin whipped cream.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 35.9 g, Cholesterol 147.5 mg, Fat 47.2 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 22.7 g, Sodium 224 mg, Sugar 25.2 g
More about "lighter pumpkin cheesecake with ricotta and cream cheese recipes"
PUMPKIN CHEESECAKE - JO COOKS
From jocooks.com
4.5/5 (44)Total Time 2 hrs 15 minsCategory Cake, DessertCalories 593 per serving
- Make the crust: Add the walnuts, cinnamon, sugar, butter and flour to a food processor and pulse until everything is well mixed together and the walnuts are finely ground. Spread this walnut mixture over the bottom of a 9-inch springform pan, pressing down to cover the entire surface and a little bit up the side. Refrigerate for 1 hour.
- Mix the egg whites: In your mixer, whisk the egg whites until stiff peaks form. Place in a bowl and set aside.
- Make the cheesecake batter: In a large bowl combine the flour, salt, brown sugar, granulated sugar, cinnamon, pumpkin spice and set aside. To the bowl of your mixer add the ricotta cheese and cream cheese and mix together until smooth. Add the pumpkin and mix until well incorporated. Add the egg yolks, vanilla extract and mix well. Mix in the dry ingredients until well incorporated. Gently fold in the whipped egg whites, a third at a time.
PUMPKIN RICOTTA CHEESECAKE – ERECIPE
From erecipe.com
Calories 524 per serving
HEALTHY CHEESECAKES | COOKING LIGHT
From cookinglight.com
THE BEST PUMPKIN CHEESECAKE FOR THANKSGIVING - CHRIS …
From chrislovesjulia.com
TRE STELLE® RICOTTA PUMPKIN CHEESECAKE
From trestelle.ca
LIGHT PUMPKIN RICOTTA PIE RECIPE - MOM FOODIE
From momfoodie.com
PUMPKIN RICOTTA CHEESECAKE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
TOP 48 RICOTTA CHEESE CHEESECAKE RECIPE RECIPES
From waldrop.dcmusic.ca
PUMPKIN CHEESECAKE PIE - I WASH YOU DRY
From iwashyoudry.com
CHEESECAKE WITH RICOTTA AND CREAM CHEESE RECIPES
From yummly.com
CHEESECAKE WITH RICOTTA AND CREAM CHEESE RECIPES
From yummly.com
LIGHTER PUMPKIN CHEESECAKE (WITH RICOTTA AND CREAM CHEESE)
From pumpkinfood.blogspot.com
CHEESECAKE WITH RICOTTA AND CREAM CHEESE RECIPES
From yummly.com
CHEESECAKE WITH RICOTTA AND CREAM CHEESE RECIPES - YUMMLY
From yummly.com
LIGHT PUMPKIN CHEESECAKE - MY SAN FRANCISCO KITCHEN
From mysanfranciscokitchen.com
LIGHT CHEESECAKE RECIPE | WHOLESOME MADE EASY
From wholesomemadeeasy.com
RICOTTA CHEESECAKE DUNCAN HINES - RECIPES - COOKS.COM
From cooks.com
9 WAYS TO TURN RICOTTA INTO CHEESECAKE - ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love