Pumpkin-Cranberry Cheesecake
- 1 7 -ounce package amaretti cookies
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, melted, plus more for the pan
- 1 pound whole-milk ricotta cheese (preferably fresh)1 1/2 cups sugar
- 1 15 -ounce can pure pumpkin puree
- 3 large eggs
- 3/4 cup mascarpone cheese
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 3/4 cups fresh cranberries
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- Pinch of salt
- Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil.
- Make the crust: Pulse the cookies and sugar in a food processor until finely ground.
- Add the melted butter; pulse to combine.
- Press into the bottom and about 1/4 inch up the side of the pan.
- Brush the side of the pan lightly with melted butter.
- Bake until golden and set, 12 to 15 minutes.
- Transfer to a rack; cool completely.
- Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes.
- Combine with the sugar in the food processor; pulse until smooth.
- Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined.
- (Do not overmix.)
- Pour the filling into the cooled crust.
- Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes.
- Transfer to a rack and let cool to room temperature.
- Cover and refrigerate until cold and set, at least 8 hours or overnight.
- Make the topping: Chop 1 cup cranberries and put in a small saucepan with the sugar, lemon juice, salt and 1/3 cup water.
- Cook over medium heat until thick, 7 to 10 minutes.
- Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes.
- Let cool.
- Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring.
- Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.
- Photograph by Kana Okada
amaretti cookies, sugar, unsalted butter, ricotta cheese, pumpkin puree, eggs, mascarpone cheese, vanilla, pumpkin pie spice, salt, fresh cranberries, sugar, lemon juice, salt
Taken from www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-cranberry-cheesecake.html (may not work)