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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David Willmott
[email protected]This cheesecake is the perfect fall dessert.
Samuel Osei Owusu
[email protected]This cheesecake is a must-try for any pumpkin lover!
charm vudu
[email protected]This cheesecake was the perfect dessert for Thanksgiving dinner.
Kymani Don’t
[email protected]This cheesecake was a hit at my party! Everyone loved it.
Md sumi
[email protected]This cheesecake was easy to make and turned out great! The crust was crispy and the filling was creamy and flavorful. I will definitely be making this again.
Pastor Shirley Williams (Sharron)
[email protected]This cheesecake was delicious! I loved the combination of pumpkin and cranberry. The cheesecake was also very creamy and smooth.
Kiran Rai
[email protected]The cheesecake was good, but the crust was a bit too crumbly. I think I would try using a different crust recipe next time.
Michelle Mitchell
[email protected]This cheesecake was a bit too sweet for my taste, but the crust was delicious. I think I would try using less sugar next time.
Salim Kimbugwe
[email protected]This cheesecake was easy to make and turned out so well! The crust was crispy and the filling was creamy and flavorful. The cranberry swirl added a nice tartness that balanced out the sweetness of the cheesecake. I will definitely be making this agai
Asmau Umar
[email protected]I followed the recipe exactly and my cheesecake turned out perfect! It was so creamy and flavorful, and the cranberry swirl added a beautiful touch. I will definitely be making this again for my next party.
Elijah Bennett
[email protected]This cheesecake was delicious! The pumpkin and cranberry flavors were a perfect combination, and the cheesecake was creamy and smooth. I will definitely be making this again.
Amir Al
[email protected]I made this cheesecake for my family and they all loved it! The crust was buttery and flaky, the cheesecake filling was creamy and smooth, and the cranberry swirl added a nice tartness. It was the perfect dessert for a special occasion.
Shona McFarlane
[email protected]This pumpkin cranberry cheesecake was a hit at our Thanksgiving dinner! The cheesecake was creamy and flavorful, and the cranberry swirl added a tart and tangy flavor that balanced out the sweetness of the cheesecake. Everyone loved it!