Pumpkin cheesecake with cranberries

Ingredients:

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

Preparation:

1. Preheat oven to 160°C. Line a 23 cm springform pan with foil.
2. 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.
3. 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.
4. 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.