Introduction

Oh, friends, get ready for the star of your holiday dessert table! This Pumpkin Ricotta Cheesecake is pure, cozy, autumn magic. Imagine a classic, buttery graham cracker crust, holding the lightest, fluffiest, most cloud-like pumpkin spice filling you’ve ever tasted. It’s so much lighter and airier than a dense, heavy New York-style cheesecake! It’s the perfect, beautiful balance of a comforting, classic fall dessert and an elegant, impressive, make-ahead treat.

Serving Versatility

This cheesecake is a stunning centerpiece all on its own! It’s the perfect dessert, designed to be served chilled in beautiful, elegant slices. It doesn’t need to be served with anything, but it absolutely loves a good, cozy topping!

Full Recipe Section

Fluffy Pumpkin Ricotta Cheesecake

Prep time: 20 minutes Cook time: 1 hour 10 minutes Total time: ~8 hours (includes 6+ hours of chilling) Servings: 1 (9-inch) cheesecake (12 slices) Calories: Approximately 460 kcal per slice

Ingredients:

• For the Crust:
  • 1.5 cups (about 10) graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
• For the Filling:
  • 16 oz (2 cups) whole milk ricotta cheese
  • 8 oz (1 block) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 can (15 oz) pure pumpkin puree
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in a large sheet of heavy-duty aluminum foil.
2. Make Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until combined (it should look like wet sand). Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
3. Par-Bake Crust: Bake the crust for 10 minutes. Remove and let it cool on a wire rack.
4. Start Filling: In a large bowl with an electric mixer, beat the ricotta cheese, room-temperature cream cheese, and 1 cup of sugar on medium speed until completely smooth.
5. Add Pumpkin: Add the pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Mix on low speed until just combined.
6. Add Eggs: Add the room-temperature eggs, one at a time, mixing on low speed just until the yellow disappears. Do not overmix!
7. Bake: Pour the filling into the cooled crust. Bake for 60-70 minutes. The cheesecake is done when the edges are set, but the center 3 inches still has a slight “jiggle” (it will set as it cools).
8. Cool Slowly (The Secret!): Turn the oven off. Crack the oven door open and let the cheesecake cool in the oven for 1 hour. This prevents it from cracking.
9. Chill: Remove the cheesecake from the oven and let it cool completely on a wire rack. Once at room temperature, cover it with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight.

Why You’ll Love This Recipe

• Make-Ahead Perfect: This is the ultimate holiday dessert because it must be made a day in advance!
• Lighter, Fluffier Texture: The ricotta cheese makes this so much lighter, airier, and less dense than traditional cheesecakes.
• Ultimate Cozy Flavor: It’s all the best fall flavors—pumpkin, cinnamon, nutmeg—in one creamy, delicious, cloud-like bite.
• Visually Stunning: It’s an impressive, elegant dessert that looks like it took way more effort than it did.
• Budget-Friendly: Uses simple, easy-to-find ingredients to create a show-stopping dessert.

Cultural or Cooking Technique Note (Optional)

This recipe is a beautiful blend of a classic American pumpkin pie and a traditional Italian-style ricotta cheesecake. Unlike New York cheesecakes (which are 100% dense cream cheese), Italian cheesecakes use ricotta, which gives them a lighter, fluffier, more rustic, and less “heavy” texture. It’s the secret to this airy, cloud-like filling!

Serving Suggestions

1. With Whipped Cream: A big dollop of fresh, lightly sweetened whipped cream and a final sprinkle of cinnamon is classic.
2. Caramel Drizzle: A warm, gooey drizzle of salted caramel sauce is divine.
3. Toasted Pecans: Add a crunchy contrast with a handful of toasted, chopped pecans.
4. As Is: Honestly, it’s so elegant and flavorful, it’s absolutely perfect all on its own!

Pro Tips for Success

• Room Temp is NON-NEGOTIABLE: Your cream cheese, ricotta, and eggs must be at room temperature. This is the #1 secret to a smooth, lump-free cheesecake.
• Don’t Overmix the Eggs: Add the eggs one at a time and mix on low speed just until the yellow disappears. Overmixing adds too much air, which causes cracking!
• Cool Slowly: The two-step cooling process (in the oven, then on the counter) is the key to a crack-free top. Don’t rush it!
• Patience! (Chilling): You must chill it for at least 6 hours, or preferably overnight. Slicing it early will result in a soupy, sad mess.

Storage & Reheating

• Storage: Store the cheesecake, covered with plastic wrap or in a container, in the refrigerator for up to 5 days.
• Reheating: This dessert is not meant to be reheated! It is served chilled, straight from the refrigerator. For the best flavor and texture, you can let a slice sit at room temperature for about 15-20 minutes before serving.

Closing Paragraph

I am so excited for you to try this Pumpkin Ricotta Cheesecake for your next holiday gathering or cozy fall weekend! It’s such a surprisingly light, fluffy, and delicious way to enjoy your favorite fall flavors. If you try it, please leave a comment and a rating below!

🎀 Final Thoughts

This has become my go-to “impress the in-laws” dessert for Thanksgiving. It’s so elegant and everyone raves about how light it is, not heavy like other cheesecakes. That first bite of the creamy pumpkin with the crunchy crust… it’s just pure, cozy, holiday magic.