It’s very much fall here in Wisconsin, the leaves haven’t gotten to the completely awesome point yet, but I hope to get a few pictures of them to share, it’s just really beautiful along the Mississippi.
Instead of sewing this past weekend I did tons of baking. I’ve been seeking out the perfect Pumpkin Cheesecake recipe, really, I’ve been searching high and low. I had gotten the most delicious slice of Pumpkin cheesecake at Starbucks the other day and I just can’t get over how good it was. Light and fluffy and so creamy.
I did my best to combine a couple recipes and after two attempts I think I came up with one that was pretty close to what I wanted. I first spotted this recipe from Sugarcrafter and then combined it with Emeril’s Lemon Ricotta Cheesecake recipe.
So here it is if you want to give it a try (and to keep a record of what I did for myself):
1 c. crushed gingersnap cookies
1 c. graham cracker crumbs
2 T. brown sugar
6 T butter, melted
1/2 t. cinnamon
2, 8oz. packages cream cheese
1 can (15oz.) pumpkin puree, using almost the whole can, or make your own pumpkin puree
3/4 lb. ricotta cheese (I used the whole milk variety – yum)
1/2 c. brown sugar
1/2 t. cinnamon
1/2 t. pumpkin pie spice
For the crust mix all together press into a 9″ springform pan and then pop it into the freezer.
Beat the cream cheese until it’s fluffy, add pumpkin, ricotta and mix well. Add brown sugar. Add eggs one at a time until combined, then add the spices. Pour filling into crust.
Bake at 450 degrees for 15 minutes, then open the oven door, set the temp to 200 degrees, close the door, and bake an additional hour or more until center is just a little wiggly (mine took about an hour and 20 minutes). Not sure if it would work better using emeril’s baking instructions, but if I make another one I’ll let you know!
And here’s a few fall snaps from around my house just for fun….