Delicious Pumpkin Ricotta Stovetop Cheesecake

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Delicious Pumpkin Ricotta Stovetop Cheesecake

Classic New York cheesecake is delicious but heavy! We lightened up this stovetop recipe using lowfat ricotta and lowfac cream cheese, cut back on the sugar, and added 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!



For the crust:

  • 1 cup almond flour
  • 1/2 tsp cinnamon
  • 1/4 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
  • 1/2 cup turbinado cane sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 2 Tbsp all purpose flour (can use gluten free all purpose blend)
  • 1 tsp vanilla
  • 1 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp pumpkin pie spice
  • 1/8 tsp salt


Line Classic Frying Pan with parchment paper. Cut so that top edges come up just slighty above the top of the sides of the pan. In Small Bowl, combine almond flour, cinnamon, turbinado sugar, and salt with a whisk. Add melted butter and stir until thoroughy combined. 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. Cook over low heat for 5 minutes. Cool. 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. Pour cheesecake mixture into Classic Frying Pan on top of crust. 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. Cook over low heat for 1 hour or until center is nearly set. Turn off heat, remove Lifter, cover and let sit for 45 minutes. Slide cheesecake onto serving plate using parchment paper to help you lift it easily. Place cheesecake into refrigerator and chill for at least on hour or overnight. Slice and serve.


Enjoy :)


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Showing 4 comments
  • Amanda

    I’ve made it and my children’ve eatten everything at once.

  • Jerry

    Nice :)

  • Sable

    Heck of a job there, it abltluoesy helps me out.

  • Hannelore91

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