This recipeworks best with vacuum-packed chestnuts that you can find at grocery stores.)
3 tbsp almond meal
2 tbsp maple flakes
3 large eggs
1 8-oz package full-fat cream cheese, room temperature
1½ cups whole-milk ricotta cheese
1 cup plain whole-milk Greek yogurt
3/4 cup maple flakes
2 tsp finely grated orange zest, plus ¼ cup fresh orange juice
1 tsp each pure almond extract and pure vanilla extract
2 cups fresh or frozen cranberries
1/2 cup maple flakes
Preheat oven to 375°F. Prepare crust: Mist a 9-inch springform pan with cooking spray. In a food processor, pulse chestnuts until coarsely chopped. Add almond meal and 2 tbsp maple flakes and pulse to a crumb consistency. Press mixture into the bottom of prepared pan. Bake until golden brown, 8 to 10 minutes. Set aside to cool slightly. Reduce oven temperature to 325°F.
Prepare filling: Wipe out bowl of food processor and add all filling ingredients; process until smooth. Pour filling over crust and place pan on a baking sheet. Bake until filling is set, 45 minutes to 1 hour.
(Tip: To help prevent cracking, turn off oven and allow cheesecake to come to room temperature with oven door ajar, about 1 hour longer.)
Meanwhile, prepare topping: In a small saucepan on medium-high, bring cranberries, ½ cup water and ½ cup maple flakes to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst open and sauce has thickened slightly, about 3 minutes. Remove from heat and cool to room temperature. Drizzle sauce over entire cheesecake, or slice and drizzle over individual servings.
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