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Chocolate Pumpkin Ricotta Cheesecake with a Chocolate Wafer Crust


10 ounces semisweet chocolate - best to use quality bar chocolate (save a piece to shave for garnish)
2 containers Ricotta Cheese (12 ounce each)
3/4 cup heavy cream
2 package chocolate wafers (10 ounces)
1 cup pumpkin - strained of any liquid
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
1 tsp oil - non flavor (coconut oil or oil spray)
Parchment paper
10” spring form pan (make sure bottom of pan is on correctly, with lip down and clamped-otherwise it’s hard to slide cheesecake off onto serving platter)


First, strain pumpkin - pour into a fine mesh strainer over a bowl and let stand for 15 minutes or until the liquid has strained away and it is thick.

Prepare a 9-inch round spring form pan by placing parchment paper on the bottom and sides of pan. Spray inside of pan with cooking spray or a thin brush with oil. Set aside.

Next, break the chocolate into pieces and set in a heatproof glass or stainless bowl over, but not in, simmering water, stirring occasionally until melted, about 7-10 minutes. Take chocolate and set aside to cool. In a food processor, blend Ricotta cheese until smooth, add melted chocolate, strained pumpkin and spices and blend until smooth, scraping sides. In a large bowl whip cream until stiff peaks form and then gently fold into ricotta mixture.

To assemble cake - arrange half the cookies in a slightly over-lapping pattern to cover bottom of pan. Spoon half of the ricotta mixture evenly on top of cookies, cover with the remaining cookies and top with remaining mixture, smooth top. Cover with plastic wrap and refrigerate at least 12 hours or up to 2 days.

To serve - release sides of pan and remove parchment paper. Using a metal spatula lift/slide cake and remove paper and set on serving platter.

For garnish - shave chocolate over top of cake using a vegetable peeler.
With a knife dipped in hot water, slice cake into 10-12 slices (wipe off knife and dip in hot water after each slice).

Serve with:

Kunde Family Winery 1904 Dessert Cuvee