PUMPKIN-CRANBERRY CHEESECAKE

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Pumpkin-Cranberry Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 10h55m

Yield 8 to 12 servings

Number Of Ingredients 16

1 7-ounce package amaretti cookies
1 tablespoon sugar
6 tablespoons unsalted butter, melted, plus more for the pan
For the filling:
1 pound whole-milk ricotta cheese (preferably fresh)1 1/2 cups sugar
1 15-ounce can pure pumpkin puree
3 large eggs
3/4 cup mascarpone cheese
1 tablespoon pure vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
For the topping:
1 3/4 cups fresh cranberries
1/2 cup sugar
1 tablespoon fresh lemon juice
Pinch of salt

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.

Rehana Bagum
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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
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This is my new favorite cheesecake recipe! It's so creamy and delicious. I can't wait to make it again.


Tanis Louvens
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I made this cheesecake for my family and they loved it! It was the perfect dessert for our Thanksgiving dinner.


Albu Robi
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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
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I would recommend using a springform pan for this recipe. It makes it much easier to remove the cheesecake from the pan.


rehan jatoi
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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
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I used frozen cranberries in this recipe and they worked just fine. I thawed them before adding them to the cheesecake filling.


Mugezi Sulait
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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
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This cheesecake is perfect for the fall season. The pumpkin and cranberry flavors are so festive.


Muhammod Siam
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I added a layer of chocolate chips to the bottom of the cheesecake and it was amazing!


Noor Shad msd
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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
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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
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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