Pumpkin Ricotta Cheesecake

• 2 1/2 cup graham cracker crumbs
• 1 1/2 stick butter
• 6 tbsp granulated sugar
• 16 oz ricotta
• 8 oz cream cheese, softened
• 15 oz pumpkin
• 1 lemon, juice and zest
• 1/2 tsp ceylon cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp allspice
• 1 tsp vanilla extract
• 14 oz sweetened condensed milk
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 tsp salt
• 4 eggs, lightly beaten
• 1 whipped cream

1. In a 9x17 casserole, combine the crumbs, butter, and 6 tablespoons of sugar.
2. Once thoroughly mixed, press onto the casserole to make a very big pie crust
3. Cook the crust at 350 for 8 or so minutes, and then set aside to cool.
4. Everybody in the pool!
5. All of the other ingredients except the eggs get mixed in a large mixing bowl, on low, until the cream cheese chunks are gone.
6. Hand stir in the eggs and pour into the casserole.
7. Bake in a preheated oven at 325 for an hour.
8. Your knife or toothpick will not come out clean, but the cheesecake should be only a tiny bit wiggly when it comes out.
9. If you are worrying about spillage, you took it out too soon or are in an earthquake and should have other priorities in mind.
10. Let it cool, and when the casserole pan/dish is cool enough, cover it with plastic wrap and chill for at least 4 hours.
11. When you remove the cheesecake, the plastic wrap should be covered in water from condensation.
12. Carefully remove the plastic wrap and discard.
13. With a dry paper towel or 2 sop up all of the water on the surface of the cheesecake.
14. Cut and serve with whipped cream.

graham cracker crumbs, butter, sugar, ricotta, cream cheese, pumpkin, lemon, cinnamon, nutmeg, ground ginger, allspice, vanilla, condensed milk, brown sugar, granulated sugar, salt, eggs, cream

Taken from cookpad.com/us/recipes/341164-pumpkin-ricotta-cheesecake (may not work)