Pumpkin cheesecake with cranberries

Votes: 1

Photo of the dish: Kana Okada

Time: 10 hours 55 minutes
Complexity: average
Servings: 8 - 12

Pumpkin cheesecake with cranberries - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

200 g of Amaretti almond cookies
1 tbsp. sugar
6 tbsp (90 g) butter, melted, plus more for greasing the pan

Filling

450 g whole milk ricotta cheese
1.5 cups of sugar
425 gr. pumpkin puree
3 large eggs
3/4 tbsp. mascarpone cheese
1 tbsp vanilla extract
1.5 tsp pumpkin pie spice mix
1/2 tsp salt

Topping

1 and 3/4 cups fresh cranberries
1/2 cup sugar
1 tbsp lemon juice
A pinch of salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: almond cookies, ricotta cheese, mascarpone cheese, pumpkin puree, pumpkin pie spice, lemon juice, eggs, vanilla extract, cranberry

Cooking the dish according to the recipe:

Preheat oven to 160°C. Line a 23 cm springform pan with foil.
Prepare the base: mix almond cookies and sugar in a food processor. Add melted butter; process until smooth. Press the mixture firmly into the bottom of the pan and up the sides a few inches. Lightly brush the sides with melted butter. Bake until golden brown, 12 to 15 minutes. Transfer the pan to a wire rack; cool completely.

Prepare the fillingPlace the ricotta in a fine-mesh sieve for 20 minutes, then drain. Process the ricotta and sugar in a food processor until smooth. Add the pumpkin, eggs, mascarpone, vanilla, spice mix, and salt; mix well. Pour the filling into the cooled crust.

Bake until the edges of the filling are set but the center is not quite cooked through, 1 hour 30 minutes to 1 hour 45 minutes. Transfer to a rack and let cool to room temperature. Cover the cheesecake and refrigerate for at least 8 hours or overnight.
Prepare the toppingCrush 1 cup of cranberries and place in a small saucepan with the sugar, lemon juice, salt, and 1/3 cup of water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup of whole cranberries; cook for another 2 minutes. Let cool.

Let the cheesecake sit at room temperature for 20 minutes, then remove from the pan using a thin knife. Add a little water to the cranberries if they're too thick, then spoon the sauce over the pumpkin cheesecake.

Recipe cheesecake with blueberry sauce.