RECIPES

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!

Wisconsin Cheese Pumpkin-Ricotta Cheesecake with Caramel Corn Topping Recipe
Active Time
1.25 Hours
Servings
10-12

Ingredients

Graham Cracker Crust:

Pumpkin Cheesecake Filling:

Caramel Corn Topping:

For Caramel Sauce:

Cheese

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

Instructions

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 in bottom of ungreased 10-inch springform pan. Place on a baking sheet. Bake for 5 minutes. Cool completely on a wire rack.

Pumpkin Cheesecake Filling:

  1. 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.  
  2. Place 1/2 cup filling in bowl of food processor. Add the pumpkin, brown sugar, cream, cinnamon, ginger, nutmeg and remaining egg; cover and puree until mixture is smooth.
  3. Spread pumpkin mixture over crust. Top with ricotta mixture; spread to edges of pan. Place pan on baking sheet. Bake for 65-75 minutes or until set around edges and jiggles slightly in center. Carefully run a knife around edges of pan. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 6 hours or overnight.

Caramel Corn Topping:

  1. Place popcorn in a large bowl. Melt butter in a saucepan over medium heat. Stir in brown sugar and corn syrup until combined. Bring to a boil. Reduce heat to low; cook for 5 minutes (do not stir).
  2. Remove from the heat. Stir in baking soda and salt (mixture will bubble and foam) until combined. Gradually pour over popcorn, folding each addition until combined. Fold in pecans. Spread caramel corn on parchment paper. Cool completely.

For caramel sauce:

  1. Combine butter and brown sugar in a 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 the heat. Cool completely.
  2. Remove sides of pan. Top with caramel corn and caramel sauce just before serving.

Recipe Tip

  • 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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