Servings: 16
Ingredients
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
Method
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.