Lighter Pumpkin Cheesecake (with Ricotta And Cream Cheese)

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 16 ounces cream cheese
• 10 ounces fresh ricotta (whole milk)
• 1 1/4 cups brown sugar, packed
• 1/4 cup maple syrup (real)
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/8 teaspoon cardamom
• 1/8 teaspoon clove
• 1 cup sour cream
• 3 eggs
• 1 tablespoon vanilla
• 1 1/4 cups pumpkin puree (either canned or strain first if fresh)
• 1 3/4 cups gingersnap crumbs
• 3 tablespoons sugar
• 4 tablespoons butter, melted

Recipe

• 1 make crust by combining all ingredients and press into a well greased 10 in springform pan.
• 2 preheat oven to 325 and put a glass pan half full with water on the bottom rack, put the upper rack to the second highest level.
• 3 if your ricotta is fresh, which is best, and moist put in cheesecloth and squeeze out extra liquid.
• 4 beat cream cheese and ricotta until smooth and light.
• 5 beat in sugar until well combined.
• 6 mix flour with spices and add them until combined.
• 7 beat in sour cream until smooth.
• 8 add eggs, one at a time, incorporating each one, at low speed- don't overmix.
• 9 add pumpkin and vanilla, beat until smooth on low speed and pour into prepared crust.
• 10 bake for about 1 hour 20 minutes, check after 1 hour- dont open the oven before 1 hour. outside should be set and golden, the middle should jiggle a little but not be liquid. turn off oven and keep the door closed, let cool at least 1 hour in the oven, cool completely and refrigerate 6 hours or overnight.
• 11 top with whipped cream or praline sauce if desired.