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Pumpkin Ricotta Cheesecake
Pumpkin Ricotta Cheesecake

Before you jump to Pumpkin Ricotta Cheesecake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. These kinds of modifications need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen is a good place to start saving energy by going a lot more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old models which might be more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.

As you can see, there are many little elements that you can do to save energy, and save money, in the kitchen alone. Green living is definitely something we can all accomplish, without difficulty. It’s about being practical, usually.

We hope you got benefit from reading it, now let’s go back to pumpkin ricotta cheesecake recipe. To cook pumpkin ricotta cheesecake you need 18 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Pumpkin Ricotta Cheesecake:
  1. Take 2 1/2 cup graham cracker crumbs
  2. Provide 1 1/2 stick butter
  3. Get 6 tbsp granulated sugar
  4. Prepare 16 oz ricotta
  5. Use 8 oz cream cheese, softened
  6. Use 15 oz pumpkin
  7. Provide 1 lemon, juice and zest
  8. Get 1/2 tsp ceylon cinnamon
  9. You need 1/2 tsp nutmeg
  10. You need 1/2 tsp ground ginger
  11. Take 1/4 tsp allspice
  12. Prepare 1 tsp vanilla extract
  13. Use 14 oz sweetened condensed milk
  14. You need 1/2 cup dark brown sugar
  15. Take 1/2 cup granulated sugar
  16. Use 1 tsp salt
  17. Get 4 eggs, lightly beaten
  18. Provide 1 whipped cream
Instructions to make Pumpkin Ricotta Cheesecake:
  1. In a 9x17 casserole, combine the crumbs, butter, and 6 tablespoons of sugar.
  2. Once thoroughly mixed, press onto the casserole to make a very big pie crust
  3. Cook the crust at 350 for 8 or so minutes, and then set aside to cool.
  4. Everybody in the pool! All of the other ingredients except the eggs get mixed in a large mixing bowl, on low, until the cream cheese chunks are gone.
  5. Hand stir in the eggs and pour into the casserole.
  6. Bake in a preheated oven at 325 for an hour. Your knife or toothpick will not come out clean, but the cheesecake should be only a tiny bit wiggly when it comes out. If you are worrying about spillage, you took it out too soon or are in an earthquake and should have other priorities in mind.
  7. Let it cool, and when the casserole pan/dish is cool enough, cover it with plastic wrap and chill for at least 4 hours.
  8. When you remove the cheesecake, the plastic wrap should be covered in water from condensation. Carefully remove the plastic wrap and discard.
  9. With a dry paper towel or 2 sop up all of the water on the surface of the cheesecake.
  10. Cut and serve with whipped cream.

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