This is by far the best pumpkin cheesecake I have ever made.  The gingersnap crust, ricotta filling, pumpkin spices, and tartness from the cranberry sauce made this a memorable dessert.

Recipe adapted from Food Network

Ingredients:

Crust-

1 14 ounce bag Gingersnaps

4 tablespoons extra virgin coconut oil melted

Filling-

16 ounces part skim ricotta cheese

½ cup truvia or 1 cup granulated sugar

1 15 ounce can pure pumpkin puree

3 large eggs

¾ cup mascarpone cheese

1 ½ teaspoons pumpkin pie spice

½ teaspoon salt

Topping-

12 ounces fresh cranberries

¼ cup truvia or ½ cup granulated sugar

1 tablespoon fresh lemon juice

1/3 cup water

Directions:

1. Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent any leaking. Don’t skip this step!!!
2. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted coconut oil; pulse to combine. Firmly press into the bottom and 1/4 inch up the sides of the pan.  Bake until the crust is golden and set, 12 to 15 minutes. Transfer to a rack to cool completely.
3. Meanwhile, make the filling: Add the ricotta, sugar, pumpkin, eggs, mascarpone, vanilla, pie spice and salt to a stand mixer and mix on medium until combined.  Spread gently over the crust. 
4. Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool completely. Cover and refrigerate until cold and set, at least 8 hours or overnight.
5. Make the topping: Add cranberries to a small saucepan and combine with the sugar, lemon juice, salt and water. Cook over medium heat until thick, 7 to 10 minutes.  Let cool.
6. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed. Serve over the cheesecake.