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Pumpkin Cheesecake
In America, when we think of cheesecake, we usually think of New York Style cheesecake, which uses a cream cheese filling and a graham cracker crust. In other parts of the world, Cheesecake may incorporate cottage cheese ricotta, or other soft cheeses baked im a pie crust or phyllo dough. This recipe combines the best of all worlds, with a buttery shortbread cookie crust, creamy ricotta interior, fresh roasted pumpkin and warm spices. We highly recommend Bellwether Farms Whole Milk basket ricotta, with its extra sweet, smooth texture. a decadent alternative to a traditional New York cheesecake or pumpkin pie.
Ingredients
Scale
Shortbread cookie crust
- 2.5 cups whole wheat flour
- 1/2 tsp salt
- 8 oz butter
- 1/4 cup water (as needed)
- 1/4 cup sucanat or sugar
- 1/8 cup honey
- 1/8 cup molasses
- 1/2 tsp cinnamon
Pumpkin Cheese Filling
- 2 cups ricotta (we strongly recommend Bellwether Farms Whole Milk basket ricotta)
- 1 cup roasted pumpkin flesh
- 1/2 cup sucanat or sugar
- 2 eggs
- 1/4 tsp salt
- zest of 1 whole lemon
- 1/2 tsp vanilla extract
- 1 tsp agar agar or pectin
Instructions
Crust
- measure and mix flour, sweeteners, cinnamon and salt together.
- Cut cold butter into thin slices and add to the flour mixture.
- Work the butter into the flour, with your fingertips, potato masher, pastry cutter, or food processor.
- Once the butter is mostly worked in, add just enough water to bring together into a dough.
- Knead or process dough just long enough to incorporate most of the flour.
- Portion dough into 8 oz pieces and shape into three 6-inch round, 1/2-inch thick discs.
- Wrap in plastic wrap and place in refrigerator to rest for at least 1 hour.
- Roll into a sheet 1/8-inch thick and 3-4 inches wider than your pan.
- Line your spring or pie pan with dough. If using a spring pan, thoroughly coat the bottom with butter or oil, and line the sides with parchment paper to prevent sticking.
- Rest the crust in the fridge for 30-60 minutes before filling.
- Bake at 350° for 3o minutes.
Pumpkin Cheese Filling
- Combine ingredients in food processor or blender
- Pour into pie shell or spring pan
- Bake at 300 to internal temp of 140
- Category: baking