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Pumpkin Ricotta Cheesecake with Grand Marnier Whipped Cream

Source: Found on Pinterest

Made Thanksgiving 2014
Move over pumpkin pie you've been replaced!

Ingredients

  • 7 Tbls. butter, browned
  • 2 c. graham cracker crumbs
  • 1/3 c. white sugar
  • 1/2 t. cinnamon
  • 1/2 t. ground ginger
  • 1/4 t. salt
  • (2) 8 oz. pkgs cream cheese (not low-fat)
  • 1-1/2 c. ricotta cheese
  • 3 large eggs + 2 egg yolks
  • 15 oz. can pumpkin puree
  • 3/4 c. brown sugar
  • 3/4 c. white sugar
  • 3/4 t. cinnamon
  • 1/8 t. ground cloves
  • 1/8 t. nutmeg
  • 1/4 t. ground ginger
  • 3 Tbls. unbleached white all-purpose flour
  • 1-1/2 t. vanilla extract

Grand Marnier Whipped Cream

  • 1 c. heavy cream
  • 3/4 c. powdered sugar
  • 1/2 t. orange zest
  • 2 Tbls. grand marnier
  • 1/2 t. vanilla

Instructions

Crust: Heat butter in a small sauce pan on low-medium heat, just until browned.

In a medium bowl, combine graham cracker crumbs, cinnamon, ginger, salt and sugar. Pour in browned butter and mix with a fork until crumbly and moist.

Press into a 9-inch spring form pan; set aside while making the filling.

Filling: Using a food processor or stand mixer, beat cream cheese and ricotta until smooth. Add eggs, egg yolks, pumpkin puree, sugars and spices; pulse (or mix on low) until well combined.

Add flour and vanilla and pulse for another 30 seconds or until flour has completely disappeared into the batter. DO NOT OVER MIX!

Pour filling into crust and spread evenly. Place pan in 325 degree preheated oven and bake for 60-65 minutes. Turn oven off and let the cheesecake sit for 25 minutes inside the oven.

Remove cake from oven, run a knife very gently around the edge of the cake and let it sit in the pan for 15 more minutes. Put in refrigerator to finish cooling, then cover loosely with plastic wrap or foil. Refrigerate at least 4 hours or overnight is best.

When ready to serve, remove sides of spring form pan, slice, top each slice with a dollop of whipped cream and enjoy!

Grand Marnier Whipped Cream: Place the bowl and beaters in the freezer a head of time to chill (cream whips better).

Place the cream in a stand mixer with the whisk attachment (hand mixer works as well) and beat on high until stiff peaks begin to form. Add sugar, grand marnier, orange zest and vanilla; beat for another 2 minutes. Will keep for 48 hours in the refrigerator.