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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jan 5, 2015

Pumpkin Cranberry Cheesecake

I received a request for a Pumpkin Cranberry Cheesecake along with a copy of a recipe from Food Network Magazine.  I made a test cake and then made a second one to fulfill the request - using what I had on hand.  This is the result.

7 Ounces Gingersnaps
6 Tbl Butter, melted

Heat oven to 325.  Pulse the cookies in a food processor until finely ground.  Add melted butter and pulse to combine.  Press into the bottom of a 9 inch springform pan.  Bake for 12 to 15 minutes.  Transfer to rack and cool completely.

15 Ounce Ricotta, well drained
1 1/2 Cup Sugar
1 1/2 Cup Pumpkin Puress
3 Large Eggs
8 Ounces Cream Cheese
1 Tbl Vanilla
1 Tsp Cinnamon 
1/2 Tsp Nutmeg
1/2 Tsp Salt

Combine all ingredients in a food processor and pulse until combined.  Pour the filling into the cooled crust.  Bake until set around the edge but still has a jiggle in the center - 1 hour to 1 hour 15 minutes.  Transfer to a rack and cool then refrigerate until set - at least 8 hours.

1 3/4 Cups Fresh Cranberries
1/2 Cup Sugar
1 Tbl Lemon Juice
1/3 Cup Water

Chop 1 cup cranberries and put into a small saucepan with sugar, lemon juice, salt and water.  Cook over medium heat for 10 minutes.  Stir in remaining 3/4 cup whole cranberries and cook 2 more minutes.  Let cool.

When cool, pour over the cheesecake and return the cheesecake to the refrigerator until ready to serve.

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