Go Back
Pumpkin Ricotta Cheesecake Recipe - No Diets Allowed #Food #Foodie

Pumpkin Ricotta Cheesecake

A delicious cheesecake perfect for Thanksgiving or anytime you need something with a pumpkin kick!

Author Lisa


For the crust

  • 2 oz chopped pecans (1/2 cup)
  • 2 oz chopped almonds (1/2 cup)
  • ¼ cup all-purpose flour
  • 2 tablespoons butter melted
  • 3 tbsp granulated sugar
  • 1 egg yolk

For cheesecake

  • 8 oz cream cheese at room temperature
  • 1 cup granulated sugar
  • 2 cups ricotta cheese* homemade or store-bought
  • 2 cups pumpkin puree* homemade or store-bought
  • 1/2 tsp pumpkin spice*
  • 2 tablespoons flour
  • 1 tablespoon vanilla extract
  • 3 eggs at room temperature

For caramel sauce

  • 1 cup sugar
  • 6 tablespoons butter
  • ½ cup heavy cream



  1. Combine nuts in a small food processor and pulse until they are finely chopped. Add flour and sugar and pulse to combine. Mix with melted butter and egg. Press mixture in the bottom of a 9” springform pan, making sure the whole bottom is coated and there’s a little bit of crust coming up the sides about ¼’ high. Stick the pan in the freezer until ready to use.


  1. Pre-heat the oven to 300ºF

  2. 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.

  3. 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.

  4. 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.

  5. Refrigerate for at least 4 hours before slicing. Serve with whipped cream and caramel sauce.

Caramel Sauce

  1. 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. 

  2. 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.

Recipe Notes

  • *To make your own pumpkin spice combine cinnamon, ground cloves, ground allspice, ground ginger and freshly grated nutmeg
  • *If you are making your own ricotta, make sure to let it drain in the fridge for a few hours in a colander lined with a cheesecloth, and if you are using store-bought, make sure to do the same if the ricotta appears to be too wet. Check out our homemade ricotta recipe here: https://www.nodietsallowed.com//homemade-ricotta/
  • *If you are planning on making your own pumpkin puree, which I highly recommend, here are the steps: 
    • Pre-heat the oven to 375ºF.
    • Cut pumpkin in half and remove the seeds. Discard the seeds or set them aside and roast them later for a delicious snack. Place each pumpkin half with the open side facing down on a baking sheet lined with a silicon mat or parchment paper. Roast in pre-heated oven for ~45 minutes. Cooking time will depend on the size of your pumpkin. I like to use sugar pumpkins which are small and bake faster. You will know the pumpkin is done when it is soft and a knife cuts it easily.
    • Remove the pumpkin from the oven and let it sit until it’s cool enough to handle. Remove the softened flesh and place in a food processor and process until smooth.
    • If your pumpkin seems too dry, add a tablespoon of water to the food processor. 
    • The pumpkin puree should be juicy and wet. Remove 2 cups to use in this recipe and use the rest for another recipe.
    • Pumpkin puree also freezes well. It will last a long time in your freezer if it’s well packaged. About 1 year! I’m sure you will have pumpkin puree needs before a year though if you are anything like me!
  • When making the caramel, if your mixture gets too cool while adding the butter or cream, it won't mix well. To fix this you can put it back on the burner over medium-low heat, stirring constantly.