RECIPES

Pumpkin Ricotta Cheesecake with Caramel Corn Topping

Pumpkin Ricotta Cheesecake with Caramel Corn Topping
Servings
10

Ingredients

For Crust:

For Filling:

For Caramel Corn Topping:

For Caramel Sauce:

Asked to bring a dessert to a Thanksgiving gathering? Topped with homemade caramel corn and caramel sauce, this whole milk ricotta and mascarpone cheesecake is beautiful to display – and it tastes even better than it looks!

For crust:

  1. Heat oven to 300°F. 
  2. Combine graham cracker crumbs, sugar and ginger in medium bowl; stir in butter. Press crumb mixture onto the bottom of an ungreased 10-inch springform pan. Place on a baking sheet. Bake 5 minutes. Cool completely on a wire rack. 

For filling:

  1. Meanwhile, place ricotta, sugar, egg yolks, 1 egg and salt in a food processor; cover and process until smooth. Add mascarpone; pulse until combined. Scrape filling into a medium bowl, reserving a 1/2 cup in bowl of food processor. Add remaining egg, pumpkin, brown sugar, cream, cinnamon, ginger and nutmeg to food processor bowl; cover and puree until smooth. Spread pumpkin mixture over crust. Top with ricotta mixture, spreading to edges of pan. Place pan on baking sheet. Bake for 65-75 minutes or until set around edges and jiggles slightly in center. Cool completely on a wire rack, about 1 hour. Refrigerate at least 6 hours.

For caramel corn topping:

  1. Melt butter in large stockpot over medium heat. Stir in brown sugar and corn syrup until combined. Bring to a boil. Reduce heat to low; cook, without stirring, for 5 minutes.
  2. Remove from heat. Add baking soda and salt (mixture will bubble and foam); stir until combined. Add popcorn, 1 cup at a time, mixing well after each addition. Stir in pecans. Pour caramel corn onto parchment paper. Cool completely.

For caramel sauce:

  1. Combine butter and brown sugar in small saucepan over medium heat; cook and stir until smooth. Add evaporated milk and vanilla; cook and stir constantly for about 5 minutes or until mixture is slightly thickened. Remove from heat. Cool completely.
  2. Remove sides of pan from cheesecake. Top with caramel corn and caramel sauce just before serving. Refrigerate leftover cheesecake.

Recipe Tip

  • Any brand of Wisconsin whole milk ricotta or mascarpone can be used.
  • Store-bought caramel corn and caramel sauce can be substituted.

Cheesemonger Tip

Mascarpone originated in Lombardy, Italy, and was made in the fall and winter months. It’s often used as a dessert cheese.