A delicious cheesecake perfect for Thanksgiving or anytime you need something with a pumpkin kick!
Pre-heat the oven to 300ºF
In the bowl of a stand-up mixer, add the cream cheese. Use the paddle attachment for 3 minutes on medium speed until cream cheese is whipped. Add ricotta and pumpkin puree and mix on low to combine. Add sugar and mix on medium speed for 2 minutes or until well incorporated. Add pumpkin spice, vanilla, and flour, mix to combine. With the mixer on medium speed, add eggs one at a time, waiting for each egg to incorporate before adding the next one. Also, make sure you don’t overbeat the mixture, which adds too much air to the mix and most likely will make your cheesecake crack.
Wrap a couple of sheets of aluminum foil around the bottom of the springform pan and place the pan in a larger roasting pan for the water bath. The foil will make sure the crust doesn’t get soaked by the water from the water bath.
Pour filling into crust and place it in the oven. Pour about 3 cups of hot water in the roasting pan. Bake for approximately 45-50 minutes, until cheesecake is slightly jiggly but appearing to be set. Remove from the oven and run a thin knife right around the cheesecake between the cake and the pan. This helps to avoid cracks on the top of the cheesecake when the cheesecake cools and shrinks away from the pan.
Put sugar in a medium sauce pan and and melt over medium heat. Stir constantly to help it melt evenly and to avoid burning. Once all the sugar is melted, stop stirring and watch very closely as it simmers. When the melted sugar has an amber color, it’s time to remove from the heat. Don’t let it pass the amber color point because sugar burns very quickly and you don’t want to taste bitter burnt sugar.
As you remove the sugar from the heat, immediately add the butter and stir until all the butter is melted. Add heavy cream and stir until incorporated. Place the pan back on the stove over medium-low heat, stirring constantly. After it is combined, increase the temperature to medium and bring the mixture to a quick boil. Cook, stirring vigorously for less than a minute, to thicken slightly. Remove from heat and let it cool before transferring to another container.