light feeling pumpkin cheesecake with ginger snap crust and ricotta
Position a rack in the center of the oven and heat the oven to 375 degrees F.
In a medium bowl, stir together the gingersnap crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, pumpkin puree, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
Add the cinnamon, cloves, and nutmeg and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.
To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
Note: On the baking part, I usually do the 55 minutes and then turn off the oven and let it sit in there for a little longer while the oven cools. This helps keep it from becoming too crusty on top I think.
Don't get upset if it cracks when it cools, it's very very hard to get it not to. It does 9 times out of 10 for me. You're not supposed to beat it too much after adding the eggs, that's supposed to help prevent it. But it still tastes the same even if it does :)
Add ricotta with cream cheese
I should mention that you need to put the springform pan on top of a baking sheet or you will have butter/ginger snap oil all over your oven :/
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 334 | ||
Calories from Fat: 203 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 387.4mg | 119 % | |
Sodium 283.6mg | 10 % | |
Potassium 238.1mg | 6 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 17.6g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 334
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