recipe_name: 16th Century Pumpkin Cheesecake
yields:
- amount: 8
  unit: servings
  X-name: pumpkin cheesecake
ingredients:
- pumpkin purée:
    amounts:
    - amount: 2
      unit: cups
    notes:
    - see [this recipe](https://grubriffs.cooking/recipes/092056fd-97a8-4974-a25f-a34f0889d3f5) for making from scratch
- ricotta cheese:
    amounts:
    - amount: 1
      unit: cup
- mascarpone:
    amounts:
    - amount: 1
      unit: cup
    substitutions:
    - cream cheese: {}
- eggs:
    amounts:
    - amount: 7
      unit: medium
- brown sugar:
    amounts:
    - amount: 1.25
      unit: cups
- cinnamon:
    amounts:
    - amount: 2
      unit: Tbsp
- powdered ginger:
    amounts:
    - amount: 4
      unit: tsp
- cream:
    amounts:
    - amount: 1
      unit: cup
- unsalted butter:
    amounts:
    - amount: 5
      unit: Tbsp
- melted butter:
    amounts:
    - amount: 0.25
      unit: cup
- cinnamon-sugar mixture for dusting top at the end of baking:
    amounts:
    - amount: 0
    X-spoken-as: cinnamon sugar mixture for dusting
steps:
- step: Preheat oven to 350⁰F.
- step: Add pumpkin purée, ricotta cheese, and mascarpone to a mixing bowl and mix until smooth with a hand mixer.
- step: Whisk eggs separately, and then add them to the bowl and continue mixing.
- step: Add brown sugar, cinnamon, and ginger, and continue mixing.
- step: Add cream (or milk) and the unmelted, unsalted butter and continue to mix until smooth.  The batter will be very soupy; this is expected.
- step: Spread the melted button on the bottom of an oven-safe tart dish to completely cover the bottom and sides.
- step: Bake for 1 hour and 15 minutes, or just 1 hour if using a preheated cast iron Dutch oven.
- step: The cake is ready when it has puffed up and is still wobbly in the middle.
- step: Lightly dust the top with the cinnamon-sugar mixture, turn off the oven, and leave the cake inside with the oven closed for another 45 minutes.
- step: Remove from the oven and let cool.
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  descriptions: []
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