Pumpkin-Ricotta Cheesecake with Cranberries
- Level: Intermediate
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 487
- Total Fat
- 22
- Saturated Fat
- 12
- Carbohydrates
- 67
- Dietary Fiber
- 2
- Sugar
- 49
- Protein
- 8
- Cholesterol
- 114
- Sodium
- 341
- Total: 4 hr 30 min (plus 8 hr chilling)
- Active: 40 min
Ingredients
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
1/3 cup water
Directions
- 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.
- 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.
- 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.
- 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.
- 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.