Pumpkin Cheesecake Recipe

pumpkin cheesecakeDeciding what your Thanksgiving desserts will be can get tricky. There’s pecan pie, classic pumpkin pie, sweet potato pie, and even caramel apple and pecan pie. But Family Kitchen blogger, Angie, has a pumpkin cheesecake recipe to die for. Just look at that picture! It’s almost too beautiful to eat. But then again, it tastes as divine as it looks. How do you make a pumpkin cheesecake that looks this beautiful and tastes just as divine? Angie lets us in on her secret:

“For the crust, I used graham crackers and ginger snaps for more spice. I also added some pecans for more texture. For the filling, I added both cream cheese and ricotta. Ricotta cheesecakes are traditionally Italian, and here in the U.S., cream cheese is used more. I included the ricotta cheese to make my cheesecake lighter.”

Though all this may sound a bit complicated, trust us, homemade anything just tastes better than packaged desserts like Libby’s or Sara Lee. Not that we have anything against packaged desserts — we know how difficult it is to put together an entire meal while entertaining and taking care of kids. But this pumpkin cheesecake recipe is worth it.

Pumpkin Cheesecake Recipe
For the Crust

5 graham crackers
5 ginger snaps
1/4 cup pecans
4 tablespoons butter, melted

For the filling
1 cup ricotta cheese
2 packages cream cheese, 8 oz, at room temperature
1 14 oz can pumpkin puree
1 cup packed brown sugar
1 3/4 tablespoons pumpkin pie spice
4 eggs
1/2 teaspoon salt

For Angie’s full list of ingredients and cooking method go here: Pumpkin Cheesecake Recipe for Thanksgiving

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Article Posted 6 years Ago

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