Culture Desserts Holiday Recipes

Pumpkin Spice Ricotta Cheesecake – Recipe šŸŽƒ

This mascarpone and ricotta cheesecake with cannoli crust has just the right amount of fall flavor!

This pumpkin spice ricotta cheesecake has just the right amount of fall flavor! I used cannoli shells for the crust but you could easily substitute with graham crackers if you need to. This sweet dessert can be served all season long and would make a great Thanksgiving pie!Ā 


For the filling:

  • 16 oz mascarpone cheese, softened
  • 1/2 cup ricotta cheese
  • 1/4 cup ap flour
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice (cinnamon, clove, nutmeg, allspice, ginger)

For the crust:

  • 1 1/2 cups finely ground cannoli shells
  • 1/3 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 1/2 tsp pumpkin spice (cinnamon, clove, nutmeg, allspice, ginger)


  1. To make the crust, preheat oven to 375 F.
  2. Ground cannoli shells into a fine/coarse powder and add them to a bowl with the sugar and pumpkin spice. Pour in melted butter and mix to incorporate. Pour mixture into a 9 inch pie dish and flatten to the form of the dish using your fingers or a spatula. Bake 7 minutes or until golden brown and solid. Let cool while making the filling.
  3. Using a stand or hand mixer, add mascarpone, ricotta, vanilla, flour, pumpkin spice and sugar into a bowl and beat until combined. Lower the speed and add 1 egg at a time until incorporated.Ā 
  4. Lower oven temp to 350 F.
  5. Pour filling into the crust and carefully place in the center rack of the oven. Bake for 40-45 minutes until slightly golden and center is almost set.
  6. Let cool on a wire rack for 15 minutes and place in the fridge for atleast 4 hours or overnight. Cheesecake always tastes best the next day!


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