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.
