A few links and a recipe at the end.
These are cups, but I'm sure you could turn into a single cake: http://coffeeworks.blogs.com/coffee_a...
Pumpkin Ricotta Cheesecake
Serves 8 to 10
1 recipe Walnut Pie Crust
16 ounces (450 g.) cream cheese
8 ounces (225 g.) ricotta cheese
11/2 cups canned pumpkin
1 cup light brown sugar
1/4 teaspoon nutmeg
1 teaspoon vanilla
Whipped cream (optional)
Make the walnut pie crust and pat the mixture over the bottom and 2/3’s of the way up the side of a 9-inch (23-cm) springform pan.
Preheat the oven to 350 degrees F (180 degrees C).
With an electric mixer, beat the cream cheese and ricotta cheese in a large bowl until light and fluffy, about 2 minutes. Add the pumpkin and beat well. Mix in the brown sugar , nutmeg and vanilla. Add the eggs, one at a time, beating well after each addition.
Pour the batter into the prepared crust and bake for 11/4 hours, or until a knife inserted in the center comes out clean. Remove from the oven, let cool completely on a baking rack, then, refrigerate for 4 hours or overnight.
To serve, remove the cheesecake from the refrigerator, place on a serving dish, remove the side ring and cut into wedges. Serve with a dollop of the whipped cream on top.
If you would prefer not to garnish the cheesecake with whipped cream, an alternative is to drizzle 1 or 2 tablespoons of Caramel sauce over the top or garnish each slice with a whole walnut or a chocolate covered coffee bean.
1/3 cup brown sugar
3/4 cup ground walnuts
11/4 cups all-purpose flour
1/2 cup melted unsalted butter
2 teaspoons almond extract
Preheat the oven to 350 degrees F (180 degrees C). Mix the sugar, walnuts, flour and salt in a large bowl. Combine the butter and almond extract and pour over the dry ingredients, mixing well with a wooden spoon.
Press the dough into the bottom and up the sides of a 9-inch (23-cm) fluted tart pan and bake in oven for 10-12 minutes. (This particular type of crust does not require any weights during cooking.) Let cool completely before filling. You can make this crust 2 days ahead of time, if you wish. Simply cover with plastic wrap and refrigerate.