Pumpkin-Ricotta Cheesecake
A creamy pumpkin ricotta cheesecake with graham cracker crust, perfect for holiday gatherings or a comforting dessert featuring warm spices and smooth textures.
Ingredients
- 12 honey graham crackers, made into crumbs ⓘ
- 1 1/3 cups instant nonfat milk dry powder ⓘ
- 3/4 cup part-skim Ricotta cheese ⓘ
- 3/4 cup egg substitute ⓘ
- 2/3 cup low-fat (1%) cottage cheese ⓘ
- 1/2 cup canned pumpkin ⓘ
- 1/4 cup light brown sugar, firmly packed ⓘ
- 1 tablespoon lemon juice ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Spray an 8-inch spring-form pan with nonstick cooking spray.
- Sprinkle the bottom of the pan evenly with graham cracker crumbs.
- In a blender or food processor, puree the remaining ingredients until smooth.
- Pour the mixture into the prepared pan.
- Bake for 50 to 60 minutes or until a knife inserted in the center comes out clean.
- Cool completely on a rack.
- Cover and refrigerate until ready to serve.
Tips & Substitutions
For a creamier texture, ensure all dairy ingredients are at room temperature before blending. If you're looking for a lighter version, you can substitute the Ricotta with a combination of Greek yogurt and silken tofu. Adjust the sweetness by using a sugar substitute if desired, but note that it may alter the texture slightly.
Serving Suggestions
This Pumpkin-Ricotta Cheesecake pairs beautifully with a dollop of whipped cream or a sprinkle of toasted pecans for added texture. Consider serving it alongside a warm spiced apple cider for a delightful autumn dessert experience. It also complements well with a fresh fruit salad or a scoop of vanilla ice cream.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. To reheat, place individual slices in the microwave for 15-20 seconds on low power, being careful not to overheat, as this can change the texture. Serve chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Ricotta Cheesecake contains roughly 469 calories, with 25g protein, 51g carbohydrates, and 8g fat. It is an excellent source of protein (50% of the Daily Value), calcium (33% of the Daily Value), and iron (24% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 553mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze this cheesecake for later?
Absolutely! You can freeze the cheesecake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).