Indulge your senses with a slice of autumn bliss! Our Pumpkin Ricotta Cheesecake with Brown Butter Crust and Grand Marnier Whipped Cream is the perfect dessert to elevate your fall gatherings. Imagine a creamy, rich cheesecake infused with the warm flavors of pumpkin and spices, all resting on a decadent brown butter crust that adds a nutty depth to every bite. Topped with a light and airy Grand Marnier whipped cream, this show-stopping dessert is sure to impress your guests and leave them craving more. Ready to create a masterpiece that will have everyone asking for seconds? Dive into our recipe and discover the magic of this seasonal delight!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup brown butter
- 1 cup ricotta cheese
- 1 cup cream cheese
- 1 cup pumpkin puree
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup heavy cream
- 2 tbsp Grand Marnier
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- For the brown butter crust, melt butter in a saucepan over medium heat, cooking until it turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly.
- Mix graham cracker crumbs with the brown butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer.
- In a large mixing bowl, combine ricotta cheese, cream cheese, and pumpkin puree. Beat until smooth and well incorporated.
- Add sugar, eggs, vanilla extract, cinnamon, and nutmeg to the cheese mixture. Mix thoroughly until completely smooth, being careful not to overmix.
- Pour the cheesecake mixture over the prepared brown butter crust, smoothing the top with a spatula to ensure an even surface.
- Place the springform pan in a larger baking dish and fill the outer dish with hot water about halfway up the sides of the cheesecake pan to create a water bath.
- Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and water bath. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- For the Grand Marnier whipped cream, whip heavy cream until soft peaks form. Gradually add Grand Marnier and continue whipping until stiff peaks develop.
- Before serving, run a knife around the edges of the cheesecake and release from the springform pan. Top with Grand Marnier whipped cream and serve chilled.
Tips
- Brown the Butter Carefully: Watch your butter closely while browning to prevent it from burning. The goal is a golden color with a nutty aroma, which adds incredible flavor to the crust.
- Room Temperature Ingredients: For a smooth and creamy filling, ensure that your ricotta cheese, cream cheese, and eggs are at room temperature before mixing. This helps avoid lumps in your cheesecake.
- Don’t Overmix: Once you add the eggs to the cheese mixture, mix just until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake as it bakes.
- Water Bath Method: Using a water bath (bain-marie) helps maintain a gentle temperature while baking, resulting in a creamier texture. Be sure to wrap your springform pan in foil to prevent water from seeping in.
- Cooling Time: Allow the cheesecake to cool completely at room temperature before refrigerating. This step is crucial for achieving the perfect texture.
- Make Ahead: This cheesecake tastes even better the next day! Prepare it a day in advance and let it chill overnight for the best flavor and texture.
- Whip the Cream Just Right: When making the Grand Marnier whipped cream, start with cold heavy cream and whip until soft peaks form before adding the liqueur. This ensures a light and fluffy topping.
- Garnish with Style: For a stunning presentation, consider adding a sprinkle of cinnamon or a few candied pecans on top of the whipped cream before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 12g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 145mg
