Pumpkin Cranberry Cheesecake with Gingersnap Crust
- For the crust:
- 10 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 3 cups ginger snap cookies (about a 14 oz bag)
- For the cheesecake:
- 1 1/2 pounds (three 8 ounce packages) cream cheese, softened
- 1 1/4 cup sugar
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ginger
- 3/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 3 eggs
- 1 15 oz. can pumpkin puree
- For the cranberry glaze
- 2/3 cup sugar
- 1 cup water
- 1 tablespoon orange zest
- 1 12 oz package fresh or frozen cranberries
Pre-heat the oven to 350°.
(To make the ginger snap crumbs, process in the workbowl of a food processor or place between two tea towels and whack with a rolling pin).Toss together with the melted butter and salt.Press evenly and firmly into a 12 x 18 sheet pan or two smaller pans.Bake for 12-15 minutes.Set aside to cool.
Whip the cream cheese in a stand mixer or using a hand held mixer till broken up and softened.Whisk the sugar together with the cinnamon, ginger, cardamom and nutmeg.Add slowly to the cream cheese.On a low speed, add the pumpkin, followed by the eggs.Stop and scrape the bowl after each addition to ensure even mixing.
Scrape and pour the batter over the pre-baked crust, smooth evenly and place in the center of the oven.Bake for about 28 to 32 minutes or until the cheesecake is set in the center and the edges just begin to darken and crack ever so slightly.
Cool for about an hour at room temperature or place in the freezer briefly.
For the glaze, mix sugar, water and orange zest in a saucepan and bring to a boil.Add the cranberries and return to boil.Reduce heat slightly, simmer and stir occasionally until the berries begin to "pop", about 10 or 12 minutes.Remove from the heat and cool for about 15 minutes.Pour and spread the glaze over the cooled cheesecake and refrigerate until ready to serve.
This is a great way to feed the crowds. While most cheesecakes take hours or overnight to set up, you can save time by placing it in the freezer till cooled. Bake today and serve tonight!
Recipe by Mani Niall - MIx it up with Mani