pumpkin-cheesecake

Pumpkin Cheesecake with Cranberry-Orange Topping

Put pumpkin in the spotlight with this creamy cheesecake topped with tart local cranberries.

Ingredients

CRUST

1½ cups (375 mL) chocolate wafer crumbs
3 tbsp (45 mL) granulated sugar
3 tbsp (45 mL) unsalted butter, melted

 

CHEESECAKE

3 pkgs (250 g each) cream cheese, softened
1 cup (250 mL) granulated sugar
5 eggs
2 cups (500 mL) canned pumpkin purée
1 tsp (5 mL) instant espresso powder
1 tsp (5 mL) vanilla

 

CRANBERY-ORANGE TOPPING

1¼ cups (310 mL) granulated sugar
1 tsp (5 mL) finely grated orange zest
½ cup (125 mL) fresh orange juice
3 cups (750 mL) fresh or frozen cranberries (340 g pkg) 

Directions

  1. For crust, preheat oven to 350°F (180°C). Adjust oven rack to middle position.
  2. In a medium bowl, stir together wafer crumbs and sugar. Add melted butter and stir with a fork until well combined and crumbly. Press mixture over base and partially up side of a 9-inch (23 cm) springform pan. Bake until firm and fragrant, 8–10 minutes.
  3. Put pan on a wire rack and let crust cool to room temperature. Reduce oven temperature to 325°F (160°C).
  4. For cheesecake, combine cream cheese with sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 3 minutes, scraping down side of bowl once or twice. Beat in eggs, one at a time, scraping down side of bowl once or twice.
  5. Stir in pumpkin purée, espresso powder and vanilla until well combined. Put prepared pan on  a rimmed baking sheet. Pour filling over prepared crust (pan will be very full).
  6. Bake cheesecake until edge are slightly puffed but centre is still moist, 55–60 minutes. Do not overbake.
  7. Remove cheesecake from oven and place pan on a wire rack. Run a thin spatula around edge of cheesecake to loosen it from sides of pan. Let cool for 1 hour, then refrigerate until chilled, about 3 hours. Cover pan tightly and refrigerate overnight.
  8. For cranberry topping, combine sugar, orange zest and juice in a large saucepan. Cook over medium heat, stirring often, until sugar dissolves, about 3 minutes.
  9. Add cranberries and increase heat to medium-high. Cook, stirring occasionally, until all of the cranberries have popped, 5–7 minutes. Pour topping into a medium bowl. Let cool to room temperature, then cover and refrigerate until ready to serve.   
  10. Just before serving, release sides of pan and slide cheesecake onto a serving plate. Spoon cranberry topping evenly over cheesecake. (If topping seems too runny, strain it first.)
 
 
Serves 12–16
 
 
 

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