Cranberry Pumpkin Cheesecake

cakeHere’s a recipe that I came across for Cranberry Pumpkin Cheesecake while I was looking ahead on my Ocean Spray Recipe calendar.

I can’t wait until pumpkin season and all of those yummy spices are used in our baking and cooking!

2 cups gingersnap cookie crumbs
1/4 cup butter, melted
3-8 ounce (250g) pkgs cream cheese, softened
1/3 cup packed brown sugar
1/3 cup icing sugar
2 tbsp flour
1 tbsp pumpkin pie spice
2 eggs
1 2/3 cups canned pumpkin puree
1 can Ocean Spray Whole Berry Cranberry Sauce

– Combine gingersnap crumbs and butter.
– Press evenly over bottom and up the sides of a 10 inch (25 cm) springform pan.
– Beat cream cheese, sugars, flour and pumpkin pie spice until smooth.
– Add eggs and pumpkin; mix well.
– Pour into crust.
– Place pan on a cookie sheet and bake at 350F (180C) for 1 hour.
– Turn off own and let cheesecake remain in over 1 hour longer.
– Cool completely on a wire rack.
– Cover and refrigerate at least 6 hours.
– Place cranberry sauce in a small mixing bowl; beat until smooth.
– Remove sides of pan from cheesecake.
– Top with cranberry sauce.

Makes 12 servings.


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  1. OMG… this looks delish! I just woke up and my tummy is already growling…

    Posted by Lena! | August 11, 2009, 6:29 am