Recipe courtesy of Melissa Gaman for Food Network Kitchen

Pumpkin-Ricotta Cheesecake with Cranberries

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  • Level: Intermediate
  • Total: 4 hr 30 min (plus 8 hr chilling)
  • Active: 40 min
  • Yield: 8 to 12 servings
This ricotta-based cheesecake is a little lighter and fluffier than its cream cheese-based cousin. The cranberry topping adds a pretty sweet-tart finisher that would be great on almost any cheesecake recipe.


For the Crust:

For the Filling:

For the Topping:


  1. Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent any leaking. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Firmly press into the bottom and 1/4 inch up the sides of the pan. Brush the exposed sides of the pan lightly with melted butter. Bake until the crust is golden and set, 12 to 15 minutes. Transfer to a rack to cool completely. Wipe out the food processor.
  2. Meanwhile, 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 and pulse until combined. (Do not overblend.) Pour the filling into the cooled crust. 
  3. Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool completely. Cover and refrigerate until cold and set, at least 8 hours or overnight.
  4. Make the topping: Chop 1 cup cranberries and combine in a small saucepan with the sugar, lemon juice, salt and 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.
  5. 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. Serve over the cheesecake.