Pumpkin-Cranberry Cheesecake

1. 1

   Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil.

2. 2

   Make the crust: Pulse the cookies and sugar in a food processor until finely ground.

3. 3

   Add the melted butter; pulse to combine.

4. 4

   Press into the bottom and about 1/4 inch up the side of the pan.

5. 5

   Brush the side of the pan lightly with melted butter.

6. 6

   Bake until golden and set, 12 to 15 minutes.

7. 7

   Transfer to a rack; cool completely.

8. 8

   Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes.

9. 9

   Combine with the sugar in the food processor; pulse until smooth.

10. 10

    Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined.

11. 11

    (Do not overmix.)

12. 12

    Pour the filling into the cooled crust.

13. 13

    Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes.

14. 14

    Transfer to a rack and let cool to room temperature.

15. 15

    Cover and refrigerate until cold and set, at least 8 hours or overnight.

16. 16

    Make the topping: Chop 1 cup cranberries and put in a small saucepan with the sugar, lemon juice, salt and 1/3 cup water.

17. 17

    Cook over medium heat until thick, 7 to 10 minutes.

18. 18

    Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes.

19. 19

    Let cool.

20. 20

    Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring.

21. 21

    Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.

22. 22

    Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.