Last night I was dreaming up a sweet bread with pumpkin and apples. This morning my son mentioned to me that he hasn't had a cheesecake in a long time. I thought, perfect! Pumpkin and apple cheesecake. I love, love, love ricotta in my cheesecake. So I decided on making a pumpkin-ricotta cheesecake. I made the apple topping with butterscotch chips and melted nutella. I hope you enjoy!
3 cups Ricotta Cheese
2 cups Pumpkin Puree (I used Libby's)
4 large eggs
1/2 white granulated sugar
1/2 cup light brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
Preheat oven to 375
Blend together the ricotta cheese and pumpkin puree in a blender or a mixer. Beat in one egg at a time to the ricotta-pumpkin mixture, then the vanilla. In a separate bowl, mix together the dry ingredients; flour, b. sugar, w.sugar, and spices. Then beat the dry ingredients with the wet. In a buttered and floured 9 or 9 1/2 inch spring form pan, pour in the batter and bake for about 50 minutes or until the center has set. Now each oven varies so check it after about 40-45 minutes or so.
For the Topping:
2 apples, peeled, and sliced
1/2 cup water
1/4 cup sugar
1/4 cup butterscotch chips
1/2 stick butter
In a pot add the sugar and water & bring to a boil. Stir occasionally, cook 7 to 8 minutes. You want a warm brown color. Stir in the butterscotch chips until they are completely melted. Add the butter and stir until melted completely. Next add in the apples and cook another five minutes until the apples are nice and tender. Let cool completely and top off your cheesecake!
Copyright © 2012 Salvo-lutions by, Dana Salvo
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