Pawpaw Cheesecake



  • 1 ½ c. graham cracker crumbs
  • 1/3 c. confectioner’s sugar
  • 6 T. melted butter
  • 10 oz. Ricotta cheese
  • 16 oz. cream cheese, softened
  • 4 eggs, lightly beaten
  • ¾ c. pawpaw pulp
  • 3 egg yolks
  • 2 tsp. vanilla
  • ¼ tsp. salt
  • ½ c. sugar
  • Fresh strawberries or kiwis for topping


Mix together crumbs, confectioner's sugar and butter; press over bottom and sides of a 9-inch springform pan.

Mix together cheeses then add eggs and sugar. Stir in pawpaws, vanilla and salt. Mix until smooth. Pour into springform pan. Bake at 450F for 15 minutes, then reduce heat to 350F for 30 minutes. Loosen sides when done and let cool for 30 minutes in pan. Remove and serve with fresh fruit topping.

Martha Daniels shows you how to prepare this recipe.