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Kelly Ripa’s Pumpkin Ricotta Cheesecake


¼ c. butter (melted)
1½ c. ground gingersnaps
¼ c. granulated sugar

Pre-heat oven to 350 degrees.

Spray a 10 inch spring form pan with cooking oil. Line all sides of the pan with parchment paper.

Combine ¼ c. of butter, 1½ c. ground gingersnaps and ¼ c. granulated sugar. Press evenly into the bottom and a little up the sides of the pan.

Bake for 10 minutes…and set aside.

7 large egg whites
3 c. ricotta cheese
2 large egg yolks
1 c. sugar
1½ c. pureed pumpkin
1½ tbl. vanilla extract
1½ tsp. pumpkin pie spice
1 tsp. ground cinnamon
¼ tsp. allspice
¼ tsp. nutmeg
1 tsp. baking powder
Confectioner's sugar for sprinkling

In a large bowl, beat egg whites until stiff and set aside.

In a separate large bowl, mix the ricotta cheese with the egg yolks, sugar, pumpkin, vanilla, pumpkin pie spice, ground cinnamon, allspice, nutmeg and baking powder.

Fold in egg whites.

Pour into pan and bake for 1½ hours.

Check with a toothpick inserted into the center of the cake. Toothpick should come out clean.

Sprinkle with confectioner's sugar and serve.