Name: Pumpkin Ricotta Cheesecake with Brown Butter Crust and Grand Marnier Whipped Cream
Prep time: 30 min
Cook time: 1 h 1 min
Total time: 7 h 31 min
Ingredients: For the Pumpkin Ricotta Cheesecake Filling:; (2) 8 oz packages of cream cheese; 1 1/2 cups ricotta cheese; 3 large eggs + 2 egg yolks; (1) 15 oz can of pumpkin puree; 3/4 cup brown sugar; 3/4 cup granulated sugar; 3/4 teaspoon cinnamon; 1/8 teaspoon cloves; 1/8 teaspoon nutmeg; 1/4 teaspoon ground ginger; 3 tablespoon all purpose flour; 1 1/2 teaspoons vanilla extract; For the Brown Butter Graham Cracker Crust:; 2 cups graham crackers, pulsed into crumbs; 1/3 cup sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger powder; 1/4 teaspoon salt; 7 tablespoons butter, browned; For the Grand Marnier Whipped Cream:; 1 cup heavy cream; 3/4 cup powdered sugar (plus more if a sweeter cream is desired); 1 teaspoon orange zest; 2 tablespoons grand marnier; 1/2 teaspoon vanilla