Pumpkin Ricotta Cheesecake

Pumpkin Ricotta Cheesecake is smooth, creamy, and full of warm fall flavor.

The ricotta makes it extra light while the cream cheese gives it that classic cheesecake texture.

It looks fancy, but it is simple to make if you take it one step at a time.

Why I Love This Recipe

The first time I made this cheesecake was for a fall family dinner. I wanted something that tasted like pumpkin pie but felt a little more special. I added creamy ricotta to the filling, and everyone noticed how soft and silky it was. Since then, this has become one of my favorite desserts to bake every autumn.

What I love most is how simple it is. There are no fancy steps, and the oven does most of the work. The hardest part is waiting for it to chill before slicing.

Rich pumpkin flavor with warm spices.
Ricotta makes the filling extra creamy.
Not too sweet.
Great for holidays or weekend baking.
Even better the next day.

Servings and Time

Servings: 10 slices
Prep Time: 25 minutes
Bake Time: 1 hour 10 minutes
Cooling Time: 3 hours
Total Time: About 4 hours 35 minutes

What You’ll Need

Ingredients

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
15 ounces whole milk ricotta cheese
1 cup pumpkin puree
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
Whipped cream for serving (optional)
Ground cinnamon for garnish (optional)

Tools

9-inch springform pan
Mixing bowls
Electric mixer
Rubber spatula
Measuring cups
Measuring spoons
Food processor (optional)
Roasting pan for water bath
Aluminum foil
Cooling rack

Pro Tips

Bring the cream cheese, ricotta, and eggs to room temperature before mixing.
Mix only until smooth so the cheesecake stays creamy.
Bake in a water bath to help stop cracks.
Let the cheesecake cool slowly before chilling.
Chill overnight if you can for the best texture.

Substitutions and Variations

Use crushed vanilla wafers instead of graham crackers.
Add a pinch of ground ginger or nutmeg.
Swap pumpkin pie spice for equal parts cinnamon, ginger, nutmeg, and cloves.
Top with chopped toasted pecans.
Drizzle with caramel sauce before serving.

Make Ahead Tips

Bake one day ahead.
Chill overnight before slicing.
Freeze whole or sliced for up to 2 months.

Pumpkin Ricotta Cheesecake Recipe

Step 1: Make the Crust

Mix 1½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and 6 tablespoons melted butter until every crumb is coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F for 10 minutes. Let cool.

Step 2: Mix the Filling

Beat 16 ounces softened cream cheese until smooth. Add 15 ounces ricotta cheese and mix until creamy. Mix in 1 cup pumpkin puree, ¾ cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Add the 3 eggs one at a time, mixing gently after each egg.

Step 3: Fill the Pan

Pour the smooth pumpkin cheesecake filling over the cooled crust. Spread the top gently with a rubber spatula until smooth.

Step 4: Bake the Cheesecake

Wrap the outside of the pan with aluminum foil. Place it into a roasting pan and add hot water halfway up the sides. Bake at 325°F for about 60 to 70 minutes until the edges are set and the center still has a gentle jiggle.

Step 5: Cool and Chill

Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour. Remove and cool completely on a cooling rack. Refrigerate for at least 3 hours before serving.

Step 6: Serve

Remove the springform ring. Slice with a warm knife. Top each slice with whipped cream and a light sprinkle of ground cinnamon if desired.

Why This Recipe Works (Quick Science)

Ricotta cheese adds moisture and tiny milk proteins that create a lighter texture than cream cheese alone. Cream cheese provides structure and richness. Eggs help the filling set as it bakes. Baking in a water bath keeps the heat gentle, so the cheesecake bakes evenly and is less likely to crack.

Common Mistakes

Using cold cream cheese creates lumps.
Overmixing after adding the eggs adds too much air.
Skipping the water bath can lead to cracks.
Cutting before chilling gives messy slices.
Baking too long makes the cheesecake dry.

What to Serve With

Fresh whipped cream
Caramel sauce
Hot coffee
Chai tea
Vanilla ice cream
Fresh berries
Candied pecans

Leftovers and Storage

Store covered in the refrigerator for up to 5 days.
Freeze slices for up to 2 months.
Thaw overnight in the refrigerator.
Serve chilled for the best texture.

Macros Information

Approximate per slice (10 slices)

Calories: 395
Protein: 9g
Carbohydrates: 31g
Fat: 26g
Saturated Fat: 15g
Fiber: 1g
Sugar: 22g
Sodium: 290mg

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin puree?

A: Yes. Cook and puree the pumpkin until very smooth, then drain any extra moisture before measuring 1 cup.

Q: Can I make this cheesecake ahead of time?

A: Yes. It is even better after chilling overnight.

Q: Why did my cheesecake crack?

A: It may have been overmixed, overbaked, or baked without a water bath.

Q: Can I freeze this cheesecake?

A: Yes. Wrap it well and freeze for up to 2 months.

Q: How do I get clean slices?

A: Use a sharp knife dipped in hot water and wipe it clean between each cut.

Final Thoughts

This Pumpkin Ricotta Cheesecake is creamy, rich, and full of cozy pumpkin spice flavor. It is a wonderful dessert for holidays, family dinners, or any time you want something comforting and homemade. Once you try the soft texture that ricotta adds, you may never go back to a regular pumpkin cheesecake. If you make it, leave a comment and share how it turned out or any tips you discovered along the way.