Campanile Pumpkin Ricotta Cheesecake

Name: Campanile Pumpkin Ricotta Cheesecake
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6-8 serving(s)
Ingredients: 1/3 cup all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 (8 ounce) package cream cheese, softened; 1/4 cup unsalted butter, softened; 1 cup ricotta cheese (8 oz., preferable whole milk); 2 eggs; 1 egg yolk; 1 cup granulated sugar; 1/4 cup packed brown sugar; 1 1/4 cups solid pack pumpkin (I use Libby's); 1/2 sour cream; 2/3 cup dried cranberries (optional); 2 tablespoons shelled pumpkin seeds; 2 tablespoons granulated sugar; 1 pinch cinnamon (1/16 tablespoon); 1 pinch nutmeg; 1 pinch clove; 1 pinch ground ginger

Submitted by E.A.4957

"I was fortunate to get this recipe from Nancy Silverton at Campanile Restaurant in Los Angeles. Campanile is a terrific restaurant and Nancy is a very sweet person."

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Ready In:: 3hrs 30mins
Ingredients:: 21
Serves:: 6-8

ingredients

¹⁄₃ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¹⁄₄ teaspoon ground nutmeg
¹⁄₄ teaspoon ground cloves
1 (8 ounce) package cream cheese, softened
¹⁄₄ cup unsalted butter, softened
1 cup ricotta cheese (8 oz., preferable whole milk)
2 eggs
1 egg yolk
1 cup granulated sugar
¹⁄₄ cup packed brown sugar
1 ¹⁄₄ cups solid pack pumpkin (I use Libby's)
¹⁄₂ sour cream
²⁄₃ cup dried cranberries (optional)
Topping
2 tablespoons shelled pumpkin seeds
2 tablespoons granulated sugar
1 pinch cinnamon (1/16 tablespoon)
1 pinch nutmeg
1 pinch clove
1 pinch ground ginger

directions

In a small bowl, combine flour, cinnamon, ginger, nutmeg and cloves.
In small mixer bowl, beat cream cheese and butter until smooth.
Add ricotta cheese and flour mixture; beat for 2 minutes.
In large mixer bowl, combine eggs, egg yolk, granulated sugar and brown sugar.
With clean beaters, beat on high speed for 3 minutes.
On low speed, beat in cheese mixture, pumpkin and sour cream;stir in dried cranberries.
Pour into 9 or 9 1/2 inch springform pan.
For topping: sprinkle pumpkin seeds over batter.
In a small bowl combine sugar, cinnamon, nutmeg, cloves and ginger and sprinkle over the top.
Bake in preheated 275°F oven for 2 hours (do not open over, especially during the first hour).
Turn oven off; allow cheesecake to stay in oven with door closed for 1 hour.
Serve warm.

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RECIPE SUBMITTED BY

E.A.4957

212

I live with my husband, my 16 year-old son, our four- year old daughter, and two cats, one dog and a gecko. I'm a stay-at-home mom as well as a Real Estate Agent with Connect Realty. It's keeping me busy and I don't have nearly as much time to check out Zaar as I'd like. Although I really like to cook, I can't always devote the time to cooking. I've found many recipes on this site that can be made quickly that are very tasty and healthy. I've also found A TON of recipes that I'm dying to try. I've been able to contribute a few recipes to this site. Just so you know, I am THE WORST when it comes to typing. Many errors. If you see a typo on a recipe of mine I apologize in advance. ;-)

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