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.

Crust:

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.

Filling:

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.

Topping:

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.