Pumpkin Cheesecake with Gingersnap Crust & Cranberry Compote recipe courtesy SEATTLE / TilthMaria Hines and Joel Panlilio.
Using a microplane, zest the orange. Set zest aside. Juice the orange and top off with more orange juice to get 1⁄2 cup of juice. Combine cranberries, orange zest, orange juice, sugar, maple syrup, ginger and salt in a heavy- bottom sauce pot. Bring to a boil and turn down to medium-low heat until cranberries start to soften and pop.
Break ginger snap cookies into small pieces and place in a food processor. Pulse until you get a crumb-like texture. Add ground spices and pulse to incorporate.
In a medium bowl, mix crumbs and melted butter. Press the mixture at onto the bottom of a springform pan. Set aside.
Preheat oven to 350 degrees. Using an electric mixer, beat cream cheese and sugar in a bowl on low speed until smooth. Add pumpkin purée and beat until combined. Add vanilla extract and flour to the mixture and stir to combine. Add the eggs one at a time, mixing until each one is incorporated before adding the next one. Do the same with the egg yolk.
Place the springform pan with the gingersnap crust on a rimmed baking sheet. Pour filling on top of crust and spread evenly. Place it in the oven and turn down temperature to 325 degrees. Bake for 1 hour and 45 minutes without opening oven door. Next, turn off the heat and leave cheesecake in for 20 more minutes.
Pull cheesecake out and let cool completely on a cooling rack. After it has completely cooled, cover with plastic wrap and refrigerate to set, about 4 to 6 hours. After cooling and slicing, serve with cranberry compote.