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Infused Pumpkin Cheesecake

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!





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