Pumpkin Ricotta Cheesecake


We are huge cheesecake lovers and we love to play around and experiment with cheeses, flavours and toppings for our cheese cake recipes.  You just can’t go wrong serving cheesecake to your guests no matter the occasion; it's guaranteed to be a hit!

Our Pumpkin Ricotta Cheese Cake is very delicate and much lighter than traditional cheesecakes which tend to be dense and filling; this is a cheesecake that you would certainly ask for seconds. 

We topped ours with icing sugar essentially to cover up the natural little cracks on the top as well we plated it using a couple of spoonfuls of Nutella heated slightly with a bit of milk to give it a pourable or drizzling consistency making it a perfect light dessert.


2 tubs of Ricotta Cheese

½ cup sugar

1 cup pumpkin puree

1/3 cup flour

6 eggs

1 tsp pumpkin spice or equal parts of cinnamon, nutmeg and ginger totally approximately 1 tsp


Heat oven to 350F.

Prepare a 9 or 10 inch spring form pan by greasing it generously with butter and coating with flour or our preferred favourite icing sugar.

Mix ricotta, sugar and pumpkin puree until smooth and creamy.

Add flour and seasoning until it disappears into the mixture and add one egg at a time until each egg incorporates into the batter and blend until nice and smooth.

Pour into the spring form pan and place pan in a roasting pan with about 1 inch of water.  This water bath is important as it will prevent the top from splitting.  Please pan in the center of the oven and bake for 50 to 60 minutes until the cake is set and is no longer giggly when shaken.  Let cool; but don’t worry as it cools it will set and not be as tall as it was when first taken out of the oven.   Decorate the perimeter with fresh whipping cream and sprinkle with icing sugar.  Serve with chocolate sauce and Enjoy!

Check out our photo carousel below for step by step directions.