This Ricotta Cheesecake is not at all hard to make but it does take some time. The bonus is, this cheesecake is much lighter in fat and calories than the traditional cream cheese version.
For the Crust:
6 oz ginger snap cookies
3 Tbsp brown sugar, packed
1/8 tsp salt
1/4 cup butter, melted
For the Cheesecake Batter:
10 oz ricotta cheese
3 oz cream cheese, softened
1/3 cup light sour cream
1 extra large egg
1/2 cup sugar
2 1/2 Tbsp all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
For the Topping:
1/3 cup sugar
1/2 tsp cinnamon
3 cups tart apples, peeled, cored and diced
1/2 cup chopped pecans
1. For the Crust:
2. Preheat the oven to 375°. Lightly mist an 8″ spring form pan with cooking spray.
3. In a food processor, pulse the ginger snaps along with the brown sugar and salt to form fine crumbs. With the processor running on low, drizzle in the melted butter.
4. When the butter is incorporated into the crumbs, empty the crumbs into the prepared spring form pan and press firmly into the bottom and 1″ up the sides to form a crust.
5. Bake the crust for 12 minutes or until set and lightly browned along the edges.
6. Reduce the oven temperature to 325°.
7. For the Cheesecake Batter:
8. Rinse and dry the food processor bowl. Process the ricotta until smooth and creamy.
9. Add the remaining batter ingredients and process until well blended.
10. Pour into the prepared pan.
11. For the Topping:
12. In a large bowl, combine the sugar and cinnamon, then toss in the apples and pecans.
13. Spoon the topping over the batter.
14. Bake for 1 hr to 1 hr 15 min, or until the center is just set. Turn off the oven and let the cheesecake set, with the door just slightly ajar, for 30 min.
15. Remove from the oven and cool completely.
16. Cover and refrigerate to chill at least 3 hrs. before cutting.