Pumpkin-Ricotta Cheesecake with Caramel Corn Topping

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!

Pumpkin-Ricotta Cheesecake with Caramel Corn Topping


Graham Cracker Crust:

Pumpkin Cheesecake Filling:

Caramel Corn Topping:

For Caramel Sauce:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mascarpone or Ricotta can be used in this recipe.


Graham Cracker Crust:

  1. Heat oven to 300°F. 
  2. Combine the 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 for 5 minutes. Cool completely on a wire rack.

Pumpkin Cheesecake Filling:

  1. Meanwhile, place the ricotta, sugar, egg yolks, 1 egg and salt in a food processor; cover and process until mixture is smooth. Add mascarpone; pulse until combined. Scrape filling into a medium bowl, reserving a 1/2 cup in bowl of food processor. Add the remaining egg, pumpkin, brown sugar, cream, cinnamon, ginger and nutmeg to food processor bowl; cover and puree until mixture is 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.

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

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

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

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