Here’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.