Pumpkin Cheesecake with Gingersnap Crust & Cranberry Compote - 1889 Magazine
Pumpkin Cheesecake with Gingersnap Crust & Cranberry Compote recipe courtesy SEATTLE / TilthMaria Hines and Joel Panlilio
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Cooking tools:
- Microplane
- Sauce pot
- Food processor
- Mixing bowl
- Springform pan
- Oven
- Hand mixer
- Baking sheet
- Cooling rack
- Plastic wrap
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Refrigerator
- Saucepan
- Whisk
- Spatula
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
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