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1
Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil.
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2
Make the crust: Pulse the cookies and sugar in a food processor until finely ground.
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3
Add the melted butter; pulse to combine.
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4
Press into the bottom and about 1/4 inch up the side of the pan.
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5
Brush the side of the pan lightly with melted butter.
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6
Bake until golden and set, 12 to 15 minutes.
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7
Transfer to a rack; cool completely.
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8
Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes.
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9
Combine with the sugar in the food processor; pulse until smooth.
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10
Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined.
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11
(Do not overmix.)
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12
Pour the filling into the cooled crust.
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13
Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes.
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14
Transfer to a rack and let cool to room temperature.
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15
Cover and refrigerate until cold and set, at least 8 hours or overnight.
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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.
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17
Cook over medium heat until thick, 7 to 10 minutes.
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18
Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes.
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19
Let cool.
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20
Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring.
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21
Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.
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22
Photograph by Kana Okada
