Wednesday, December 3, 2014

Pumpkin Cranberry Cheesecake

 This is from the November 2014 Food Network Magazine. I made this for Thanksgiving and it was delicious.

For the crust:

  • 7 oz package amaretti cookies
  • 1 tbsp sugar
  • 6 tbsp unsalted butter, melted
For the filling:

  • 1 lb whole milk ricotta cheese (preferably fresh)
  • 1 1/2 cups sugar
  • 15oz can pure pumpkin puree
  • 3 lg eggs
  • 3/4 cup marscarpone cheese
  • 1 tbsp vanilla
  • 1 1/2 tsp pumpkin pie spie
  • 1/2 tsp salt
For the topping:

  • 1 3/4 cups fresh cranberries
  • 1/2 cup sugar
  • 1 tbsp fresh lemon juice
  • pinch salt

  1. Preheat the oven to 325
  2. Wrap the bottom and side of a 9" springform pan with foil. 
  3. Make the crust by pusing the ookies and sugar until finely ground. Add the melted butter and pulse to combine. Press into the bottom and about 1/4" up side of the pan. Brush the side of the pan lightly with melted butter. Bake until golden and set 12-15 minutes. Transfer to a rack and cool completely.
  4. Drain the ricotta in a fine mesh sieve about 20 minutes. Put the sugar in a food processor with the drained ricotta and pulse till smooth. Add pumpkin, eggs, marscarpone, vanilla, salt and pumpkin spice. Pour the filling into the cooled crust and bake until set around the edge, but the center till jiggles slightly. About 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.
  5. 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, 7-10 minutes.Stir in the remaining 3/4 cup whole cranberries, cook 2 more minutes. Let cool.
  6. 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.

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