Pumpkin Ricotta Cheesecake

Pumpkin Ricotta Cheesecake

Pumpkin Ricotta Cheesecake Recipe | Spiceology
  • Difficulty level: Moderate


  • 9 oz Chocolate Wafer Cookies (2.5 cups crumbs)
  • 1 tbsp Raspberry Chipotle Rub
  • 1 tbsp all-purpose flour
  • 1/2 tbsp salt
  • 6 tbsp butter (1 stick)
  • 2 1/2 cups whole milk ricotta
  • 1/2 cup cream cheese
  • 1/3 cup sugar
  • 3/4 tbsp salt, divided
  • 4 egg yolks
  • 2 eggs, divided
  • 1 cup pumpkin puree (not pie filling)
  • 2 1/2 tsp pumpkin pie spice
  • 1/4 cup packed brown sugar
  • 1/4 cup cream



  1. Preheat oven to 350° F. Line a 9” springform pan with aluminum foil, spray with cooking spray and set aside.
  2. Add chocolate wafer cookies to a food processor and process to fine crumbs. Add the Raspberry Chipotle rub, all-purpose flour and salt and pulse to combine. Add the melted butter and pulse to combine.
  3. Press crumbs into the bottom of prepared pan. Freeze 10 minutes. 
  4. Place pan on a baking sheet. Bake until the crust is set, about 20-25 minutes. Transfer to a wire rack and cool. 


  • Preheat oven to 300° F. Puree ricotta, cream cheese, sugar, egg yolks, 1 egg, and 1/2 teaspoon salt in a food processor until very smooth. Pour all but 1/2 cup of the ricotta mixture over cooled cookie crust.
  • To the remaining ricotta filling add the remaining egg, pumpkin puree, brown sugar, cream, pumpkin pie spice and remaining 1/4 teaspoon salt; process until smooth. Spoon or pour gently over the ricotta layer. Use a knife to cut swirls into the 2 fillings in a few places. 
  • Put cake in a baking dish and add hot water to come halfway up the sides. Cover tightly with foil. 
  • Bake 1 hour. Carefully open the foil to release the steam. Reseal and bake an additional 45-60 minutes, releasing steam every 15 minutes or so. The center should jiggle slightly and the edges will be set. Carefully remove the outer ring/foil and chill for at least 6-8 hours, or overnight. Serve chilled.