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nickgriglack
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Preheat the oven to 350°F (175°C).
In a large bowl, mix the pumpkin puree, ricotta, and mascarpone until smooth. I used an electric mixer. Beat in the eggs.
After the eggs are incorporated, mix in the brown sugar.
Mix in the cinnamon and ginger, then mix in the cream and unsalted butter until smooth.
Pour the melted butter into a cake or pie pan. You really just need it to cover the bottom of the pan, so you don’t have to use all of it.
Pour the batter into the pan. Bake for 1 hour 15 minutes, or until it’s puffed up and just a little wobbly in the center. Bedight the top with a sprinkling of cinnamon sugar.
Turn off the oven and leave the cheesecake in it to slowly cool for 45 minutes.
Remove from the oven and let it cool until it isn’t liquidy anymore.
Slice and serve it forth.