Pumpkin-Cranberry Cheesecake

Total Time:
10 hr 55 min
35 min
8 hr
2 hr 20 min

8 to 12 servings

  • For the crust:
  • 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
  • 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.

  • Photograph by Kana Okada

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond