Pumpkin Ricotta Cheesecake with Caramel Corn Topping

Pumpkin Ricotta Cheesecake with Caramel Corn Topping

Asked to bring a dessert to a Thanksgiving gathering? Topped with homemade caramel corn and caramel sauce, this whole milk ricotta and mascarpone cheesecake is beautiful to display – and it tastes even better than it looks!

servings
10

Ingredients
































Cooking Instructions

For crust:


1

Heat oven to 300°F. 


2

Combine graham cracker crumbs, sugar and ginger in medium bowl; stir in butter. Press crumb mixture onto the bottom of a ungreased 10-inch springform pan. Place on a baking sheet. Bake 5 minutes. Cool completely on a wire rack. 


For filling:


1

Meanwhile, place ricotta, sugar, egg yolks, 1 egg and salt in a food processor; cover and process until smooth. Add mascarpone; pulse until combined. Scrape filling into a medium bowl, reserving a 1/2 cup in bowl of food processor. Add remaining egg, pumpkin, brown sugar, cream, cinnamon, ginger and nutmeg to food processor bowl; cover and puree until smooth. Spread pumpkin mixture over crust. Top with ricotta mixture, spreading to edges of pan. Place pan on baking sheet. Bake for 65-75 minutes or until set around edges and jiggles slightly in center. Cool completely on a wire rack, about 1 hour. Refrigerate at least 6 hours.


For caramel corn topping:


1

Melt butter in large stockpot over medium heat. Stir in brown sugar and corn syrup until combined. Bring to a boil. Reduce heat to low; cook, without stirring, for 5 minutes.


2

Remove from heat. Add baking soda and salt (mixture will bubble and foam); stir until combined. Add popcorn, 1 cup at a time, mixing well after each addition. Stir in pecans. Pour caramel corn onto parchment paper. Cool completely.


For caramel sauce:


1

Combine butter and brown sugar in small saucepan over medium heat; cook and stir until smooth. Add evaporated milk and vanilla; cook and stir constantly for about 5 minutes or until mixture is slightly thickened. Remove from heat. Cool completely.


2

Remove sides of pan from cheesecake. Top with caramel corn and caramel sauce just before serving. Refrigerate leftover cheesecake.


Recipe Tip:
  • Any brand of Wisconsin whole milk ricotta or mascarpone can be used.
  • Store-bought caramel corn and caramel sauce can be substituted.
cheese iconCheesemonger Tip:
Mascarpone originated in Lombardy, Italy, and was made in the fall and winter months. It’s often used as a dessert cheese.

Ingredients
































Cooking Instructions

For crust:


1

Heat oven to 300°F. 


2

Combine graham cracker crumbs, sugar and ginger in medium bowl; stir in butter. Press crumb mixture onto the bottom of a ungreased 10-inch springform pan. Place on a baking sheet. Bake 5 minutes. Cool completely on a wire rack. 


For filling:


1

Meanwhile, place ricotta, sugar, egg yolks, 1 egg and salt in a food processor; cover and process until smooth. Add mascarpone; pulse until combined. Scrape filling into a medium bowl, reserving a 1/2 cup in bowl of food processor. Add remaining egg, pumpkin, brown sugar, cream, cinnamon, ginger and nutmeg to food processor bowl; cover and puree until smooth. Spread pumpkin mixture over crust. Top with ricotta mixture, spreading to edges of pan. Place pan on baking sheet. Bake for 65-75 minutes or until set around edges and jiggles slightly in center. Cool completely on a wire rack, about 1 hour. Refrigerate at least 6 hours.


For caramel corn topping:


1

Melt butter in large stockpot over medium heat. Stir in brown sugar and corn syrup until combined. Bring to a boil. Reduce heat to low; cook, without stirring, for 5 minutes.


2

Remove from heat. Add baking soda and salt (mixture will bubble and foam); stir until combined. Add popcorn, 1 cup at a time, mixing well after each addition. Stir in pecans. Pour caramel corn onto parchment paper. Cool completely.


For caramel sauce:


1

Combine butter and brown sugar in small saucepan over medium heat; cook and stir until smooth. Add evaporated milk and vanilla; cook and stir constantly for about 5 minutes or until mixture is slightly thickened. Remove from heat. Cool completely.


2

Remove sides of pan from cheesecake. Top with caramel corn and caramel sauce just before serving. Refrigerate leftover cheesecake.


More Recipes Like This


previous
next