PUMPKIN-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- 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.
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Rehana Bagum
[email protected]I'm not a big fan of pumpkin cheesecake, but I decided to try this recipe anyway. I was pleasantly surprised! The cheesecake was very rich and flavorful.
Lorenzo Medland
[email protected]This is my new favorite cheesecake recipe! It's so creamy and delicious. I can't wait to make it again.
Tanis Louvens
[email protected]I made this cheesecake for my family and they loved it! It was the perfect dessert for our Thanksgiving dinner.
Albu Robi
[email protected]The cheesecake was a little too sweet for my taste, so I would recommend reducing the amount of sugar in the filling by 1/2 cup.
Luna Marta
[email protected]I would recommend using a springform pan for this recipe. It makes it much easier to remove the cheesecake from the pan.
rehan jatoi
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth the effort. It's a showstopper dessert that's sure to impress your guests.
Patsy Banton
[email protected]I used frozen cranberries in this recipe and they worked just fine. I thawed them before adding them to the cheesecake filling.
Mugezi Sulait
[email protected]I baked the cheesecake for a few minutes longer than the recipe called for and it turned out perfect. The center was still slightly jiggly, but it set up perfectly once it cooled.
Marta Centeno
[email protected]This cheesecake is perfect for the fall season. The pumpkin and cranberry flavors are so festive.
Muhammod Siam
[email protected]I added a layer of chocolate chips to the bottom of the cheesecake and it was amazing!
Noor Shad msd
[email protected]The crust was a little crumbly, so I would recommend pressing it into the pan more firmly next time. Overall, though, the cheesecake was delicious!
Mst Misty
[email protected]I'm impressed with how easy this recipe was to follow. I'm not an experienced baker, but I was able to make this cheesecake without any problems.
Diana Stepanuk
[email protected]This pumpkin cranberry cheesecake was a huge hit at my Thanksgiving dinner! The cheesecake had a creamy texture with a smooth, decadent filling. The combination of pumpkin and cranberries was the perfect balance of sweet and tart. I will definitely b