Get ready to elevate your fall dessert game with a twist on the classic pumpkin cheesecake. This Ricotta Pumpkin Cheesecake combines the richness of ricotta cheese with the warm and comforting flavors of pumpkin spice. It's a creamy masterpiece that will have your taste buds dancing in delight.
Infuse your cheesecake in a way that suits you! For the crust, use cannabis-infused butter instead of regular butter. Alternatively, medicate the filling by stirring in a tincture for simplicity. To add cannabis via concentrates like rosin, hash, kief, budder, or FECO, gently heat a tablespoon of coconut oil, dissolve the desired dosage of concentrate, and beat it into the cheesecake batter with the eggs.
Let's dive into this simple yet indulgent recipe!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons brown sugar
For the Cheesecake Filling:
2 cups ricotta cheese
1 cup cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
A pinch of salt
Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (163°C).
2. Create the Crust:
In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Use the infused butter in this step, if this is your infused method of choice.
Press the mixture into the bottom of a 9-inch springform pan to create a deliciously buttery crust.
3. Whip up the Cheesecake Filling:
In a mixing bowl, blend together ricotta cheese, softened cream cheese, and granulated sugar until smooth.
Add eggs one at a time, incorporating each thoroughly.
Mix in pumpkin puree, vanilla extract, cinnamon, nutmeg, cloves, and a pinch of salt for that perfect pumpkin spice flavor. Add the infused coconut oil in this step, if this is your infused method of choice.
4. Assemble and Bake:
Pour the velvety cheesecake filling over the prepared crust.
Smooth the top with a spatula for an even finish.
Bake for approximately 55-60 minutes or until the center is set.
5. Chill and Garnish:
Allow the cheesecake to cool in the pan before refrigerating for at least a few hours or overnight.
Prior to serving, top each slice with a generous dollop of whipped cream and a sprinkle of cinnamon.
Indulge in the creamy goodness of fall with this Ricotta Pumpkin Cheesecake. It's a delightful combination of textures and flavors that will make your autumn celebrations extra special. Get ready to savor each bite of this luscious dessert!
