Pumpkin Cheesecake

6 oz Ginger Snap Cookies

1/2 cup Butter, melted

2 8oz packages Cream Cheese, room temperature

1 cup whole milk Ricotta Cheese, room temperature

1 15 oz Pumpkin Puree

4 large Eggs

3/4 cup Brown Sugar

1 teaspoon Cinnamon

1/2 teaspoon Salt

Pinch Fresh Nutmeg

Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. 

Finely grind ginger snap cookies in a food processor.  Add the melted butter and process until the crumbs are moistened.  Press the crumb mixture over the bottom of the prepared pan.  Bake for 15 minutes, until the crust is golden.  Cool the crust on a cooling rack.

Blend the cream cheese and ricotta with an electric mixer.  Add the pumpkin puree, eggs, sugar, cinnamon, salt, and fresh nutmeg.  Mix until the mixture is smooth.

Pour the pumpkin mixture over the crust in the pan.  Place the springform pan in a large roasting pan.  Pour enough hot water into a roasting pan to come halfway up the sides of the springform pan.  Bake until the cheesecake is firm and moves slightly when the pan is shaken, about 1 hour and 30 minutes.  Move the cake to a cooling rack to cool for about 30 minutes. Place the cheesecake in the refrigerator for at least 8 hours.

Whipped Cream (optional)

1/2 pint Heavy Cream

2 oz Hazelnut Liqueur, like Frangelico

1 teaspoon Vanilla Extract

1/8 cup Powder Sugar

Whip the heavy cream, hazelnut liqueur, and vanilla with electric mixer for about 3 minutes.  Add powder sugar and whip for another 3 minutes, until whipped cream thickens up.

Serve with Cheesecake.

Serves 8-10