Chef Paulette's Pumpkin Ricotta Cheesecake - WSMV News 4

Chef Paulette's Pumpkin Ricotta Cheesecake

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Pumpkin Ricotta Cheesecake

1 tablespoon butter
3 cups ricotta
1 cup pumpkin puree
3/4 cup sugar
1/4 cup brown sugar
4 eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Preheat oven to 350 degrees.
Lightly butter a 9-inch springform pan. Add a circle of parchment at the bottom, and butter the parchment.
In a large bowl whisk together the ricotta, pumpkin, and sugar until smooth, until you can't feel/hear the grittiness of the sugar. Whisk in eggs one at a time until combined. Add the spices and whisk in. Pour batter into pan and bake for one hour until the cake is set, the edges are golden, and a toothpick in the center comes out clean.
Let cake cool completely before removing from pan. Best if chilled for a couple of hours, cake is even better refrigerated overnight.

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