Pumpkin Ricotta Stovetop Cheesecake

This lightened-up, gluten-free cheesecake features all the pumpkin-y goodness you expect in a holiday dessert, but it’s cooked on the stovetop, so you don’t have to schedule oven time around your holiday roast.  We lightened up this stovetop recipe using lowfat ricotta and lowfat cream cheese, cutting back on the sugar, and adding delicious pureed pumpkin. We made a gluten free crust using almond flour so even your gluten free friends and family can enjoy this dessert. The result is a delightful cross between pumpkin pie and cheesecake that everyone is sure to love!

Serves 8-10

Preparation time: 1 hr, 45 minutes
Difficulty level: Medium

Ingredients

For the crust:

1 cup almond flour

½ tsp cinnamon

¼ cup turbinado cane sugar

Pinch of salt

3 Tbsp butter, melted

For the filling:

2 cups lowfat ricotta cheese

1 8oz package lowfat cream cheese

½ cup turbinado cane sugar

½ cup brown sugar

3 eggs

2 Tbsp all purpose flour (can use gluten free all purpose blend)

1 tsp vanilla

1 ¼ cup pumpkin puree (NOT pumpkin pie filling)

1 tsp pumpkin pie spice

1/8 tsp salt

Philipiak Milano Cookware Needed

2 L Small Bowl

5.2 L Large Bowl

Classic Frying Pan and Spherical Lid

Lifter

Instructions

1. Line Classic Frying Pan with parchment paper. Cut so that top edges come up just slightly above the top of the sides of the pan.

2. In small bowl, combine almond flour, cinnamon, turbinado sugar, and salt with a whisk.

3. Add melted butter and stir until thoroughly combined.

4. Press almond flour mixture into the parchment paper-lined Classic Frying Pan, using a rubber spatula to flatten the mixture evenly in the bottom of the pan.

5. Cook over low heat for 5 minutes. Cool.

6. In the Large Bowl, combine ricotta cheese, cream cheese, turbinado sugar, brown sugar, eggs, flour, vanilla, pumpkin puree, pumpkin pie spice, and salt with an electric mixer.

7. Pour cheesecake mixture into Classic Frying Pan on top of crust.

8. Place Lifter tool on edge of Classic Frying Pan near handle. Place Spherical Lid on Classic Frying Pan propped open with Lifter tool so that steam can escape.

9. Cook over low heat for 1 hour or until center is nearly set.

10. Turn off heat, remove Lifter, cover, and let sit for 30 minutes.

11. Slide cheesecake onto serving plate using parchment paper to help you lift it easily. Place cheesecake into refrigerator and chill for at least an hour or overnight.

12. Slice and serve.