Ricotta Cheesecake

Ricotta Pumpkin Cheesecake
Photo courtesy of Robert Irvine


2pounds ricotta cheese
1cup pumpkin puree
2/3cup granulated sugar
1/4cup plus 1 tbsp. flour
1/4pinch ground cinnamon
1tablespoon orange zest
1teaspoon grand mariner
1teaspoon vanilla pulp
1/8teaspoon salt
6whole large eggs


  1. Preheat oven to 300 degrees.
  2. In large bowl blend ricotta and pumpkin puree until smooth, then whisk in sugar and flour. Next, add eggs, whisking in eggs 1 at a time. Finish within vanilla, cinnamon, orange zest, and salt.
  3. Once mixed, pour batter into a sugared (grease sides of pan and sprinkle with sugar to coat inside evenly, discarding excess) spring form pan.
  4. Bake for 75 minutes or until set (firm, not jiggly). Once baked to a golden brown, remove and allow to cool for 30 minutes before refrigerating.

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