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Campanile Pumpkin Ricotta Cheesecake

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“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.”
3hrs 30mins

Ingredients Nutrition


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

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