A friend asked me to send her my pumpkin cheesecake recipe from Thanksgiving, so I thought I'd just write it down here and take it from there. I combined a traditional pumpkin cheesecake with my tried and true New York Cheesecake recipe, which made for a very light, almost whipped cheesecake.
butter a 9" springform pan and cover the bottom with a mixture of graham cracker crumbs and butter with a good sprinkle of ground ginger. Set in fridge to chill
In a large bowl with a mixer cream:
1 lb each softened cream cheese and ricotta cheese until light and fluffy. Add 1 cup sugar and beat in 5 room temperature eggs, one at a time until completely incorporated. Add 1/3 cup flour, 2 teaspoons cinnamon, 1 teaspoon each of fresh ground nutmeg and ground cloves. 1/4 teaspoon of allspice and a dash of salt. Also add some ginger for a spicier cheesecake.
Fold in one cup of sour cream and then one can of pumpkin puree, making sure the pumpkin is incorporated fully.
Place in a preheated slow oven at 325 degrees for 1.5 hours. (the top will be cracked when done) turn off oven but do not open door and let the cheesecake dry for another 1.5 hours. Best the next day.
Cover completed cheesecake in sugared pecans:
in a medium saucepan combine 2 cups sugar and 1 cup water and cook to 280 degrees on a candy thermometer. Turn off heat and pour in chopped pecans, stirring to coat. Turn out onto greased cookie sheet and let cool. break up with kitchen mallet and sprinkle on cheesecake.