Pumpkin Cheesecake with Gingersnap Crust & Cranberry Compote - 1889 Magazine

Ingredients

• 2 cups cranberries (fresh or frozen, not canned)
• 1 orange
• ½ cup orange juice
• ½ cup sugar
• ½ cup maple syrup
• 11 pieces of ginger, peeled and sliced into 4 big chunks
• 1 pinch salt
• 12 oz ginger snap cookies
• 2 tbsp brown sugar
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ cup unsalted butter, melted
• Three 8 oz packages of cream cheese, softened at room temperature
• 1 ¼ cups sugar
• 1 can of pumpkin purée
• 2 tsp vanilla extract
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ⅛ tsp ground cloves
• 2 tbsp all-purpose flour
• 3 whole eggs
• 1 egg yolk