Cranberry Pumpkin Cheesecake
Yield: 8-12 servings

Cranberry Puree
8-12 ounce bag fresh, organic cranberries
1 orange, peeled, seeded and chopped
2/3 cup maple syrup
1/4 cup apple juice
2 teaspoons arrowroot powder (or cornstarch) mixed with 2 teaspoons water

Graham-Ginger-Nut Crust
2 cups crushed graham crackers
1/2 cup toasted pecans or walnuts
1/3 cup crystallized ginger pieces
1 teaspoon vanilla extract
6 tablespoons butter, softened

Cheesecake
1 pound cream cheese, softened
1 cup firmly packed brown sugar
1 1/4 cups cooked puréed pumpkin
3 eggs
1/2 cup whipping cream, half & half or milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt

CRANBERRY PUREE (can be made several days in advance) Place the cranberries, orange pieces, maple syrup and apple juice in a saucepan and simmer over medium heat for 15 minutes. Stir the berries occasionally and mash them with the back of a wooden spoon until they pop.

Whisk the arrowroot with the water and slowly drizzle it into the cranberries, whisking briskly to prevent clumping. Cook another 2-3 minutes, until the sauce has thickened slightly and has a glazed look to it.

Blend the cranberries in a food processor or blender until pureed. Pour the puree into a plastic squeeze bottle with a small circular tip (a honey container will work fine) or a pastry bag fitted with a small circular tip. Set aside.

CRUST (can be made a day in advance) Preheat the oven to 350 degrees. Lightly oil the bottom and sides of a 9- or 10-inch springform pan.

Grind the graham crackers, pecans and crystallized ginger pieces in a food processor until finely ground. Add in the vanilla and butter, and pulse to incorporate the ingredients. Pat the crust into the bottom of the pan and up the sides about 1 inch. Bake for 8-10 minutes, until just dry to the touch.

CHEESECAKE Preheat the oven to 325º. With an electric mixer or food processor, beat the cream cheese until smooth. Add the brown sugar, pumpkin puree and eggs. Beat well. Gradually add the cream, vanilla, spices, and salt. Blend well, making sure that there are no lumps of cream cheese in the batter.

Pour the batter on top of the crust. Place the cake in the oven and bake for 1 hour. Turn off the heat, do not open the oven door, and let the cake cool in the warm oven for 1 hour.

Refrigerate until set, 6-8 hours. Spoon the cranberry puree over the top of the cake and spread evenly with an offset spatula, rubber spatula of knife.

©2006 Copyright Alison Anton - All rights reserved.