1 1/4 cups gingersnap cookie crumbs, store-bought
3 tablespoons unsalted butter, melted
1/2 cup orange marmalade
1 pound cream cheese, softened
3/4 cups packed light brown sugar
2 large eggs, at room temperature
1/2 cup finely chopped cranberries (use frozen cranberries to prevent color from bleeding)
2 teaspoons vanilla extract
1 teaspoon freshly ground nutmeg
1/2 teaspoon grated orange zest
Whipped cream topping
For the Crust: In a bowl, combine gingersnap cookie crumbs and butter. Press into bottom and sides of 9-inch deep-dish pie plate and freeze for 30 minutes. Spread orange marmalade over frozen crust.
For the Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese and brown sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Fold in cranberries, vanilla, nutmeg and orange zest by hand.
Pour over crust, smoothing out to edges of pie plate. Bake in 325-degree oven until top is light brown and center has a slight juggle to it, 30 to 40 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
For the Decoration: Spread top of pie with whipped cream or pipe rosettes around top of pie, if desired.
Recipe and photo from The Cheesecake Bible (Second Edition): 300 Sweet & Savory Recipes for Cakes and More by George Geary.