Tre Stelle® Ricotta Pumpkin Cheesecake
This slimmed-down cheesecake is made with Ricotta cheese, a healthier cheese substitution while still maintaining great taste.Prep Time:
25 minutes Ready In:
1 + hour Serves:
Makes 8 servings
Crust 2 cups | 500 mL ginger cookies, crushed ¼ cup | 50 mL pecans, chopped and toasted ¼ cup | 50 mL unsalted butter, melted Filling 1 tub | 475 g Tre Stelle® Mascarpone Cheese 1 cup | 250 g Tre Stelle® Extra Smooth Ricotta Cheese 1 ½ cups | 375 mL canned pumpkin 1 cup | 250 mL brown sugar pinch nutmeg 1 tsp | 5 mL cinnamon 1 tsp | 5 mL vanilla 3 eggs Whip Cream for garnish if desired
Crust Preheat oven to 350 F (175 C). In a medium bowl, stir together cookie crumbs, pecans and butter until evenly moistened. Press into the bottom of a 9” removable cheesecake pan. Bake for 15 minutes or until golden. Remove from oven and cool. Filling In a large bowl, beat together the Mascarpone and Ricotta with an electric mixer until light and fluffy – approximately 5 minutes. Add the pumpkin and beat well. Add the brown sugar, nutmeg, cinnamon and vanilla; continue beating until smooth. Add the eggs, one at a time, beating after each addition. Pour the filling into the cooled crust and bake for approximately 1 ½ hours or until a toothpick inserted in the centre comes out clean. Remove from oven and allow to cool completely. Refrigerate until ready to serve. To serve, place cheesecake on a serving platter, remove the side ring. Garnish with whipped cream if desired.