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The Globe and Mail

Pumpkin cheesecake with orange and cranberry compote

Servings: 16


21/2 lbs cream cheese, softened

4 eggs

13/4 cups sugar

1 tsp vanilla

1 tsp ground ginger

2 tsp ground cinnamon

61/2 oz pumpkin puree

orange and cranberry compote

2 cups fresh or frozen cranberries

11/2 cups sugar

1 cup water

Juice and zest of 2 oranges

Juice and zest of 1 lemon

1 cinnamon stick

3 tbsp dried cherries

1 whole clove


Preheat oven to 300F.

In large bowl, beat together cream cheese and eggs until light and fluffy. Add sugar, beating about 7 minutes. Add vanilla and spices, beating to combine. Fold in pumpkin puree, mixing well.

Line bottom of 10.5-inch springform pan with parchment paper. Pour batter into lightly greased pan and bake 1 hour, or until set in centre. Cool on wire rack. Refrigerate 4 hours prior to serving.

Meanwhile, to prepare compote: In medium saucepan, over high heat, combine all ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Makes 21/2 cups.

Serve cheesecake with compote.

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