Cranberry Pumpkin Cheesecake Recipe - Allrecipes.com
Cranberry Pumpkin Cheesecake Recipe

Cranberry Pumpkin Cheesecake

Recipe by  

"This pumpkin cheesecake with a spicy gingersnap crumb crust is topped with whole-berry cranberry sauce--an elegant dessert with a dazzling presentation."

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Original recipe makes 12 servings Change Servings
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Directions

  1. Combine gingersnap crumbs and butter or margarine in a medium mixing bowl. Place mixture in a 10-inch springform pan. Press crumbs evenly over bottom and 2-inches up the sides of pan; set aside.
  2. Preheat oven to 350 degrees F.
  3. Using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth. Add eggs and pumpkin; mix well. Pour into crust.
  4. Place pan on a cookie sheet and bake for 1 hour. Turn off oven and let cheesecake remain in oven 1 hour longer. Remove from oven; cool completely on a wire rack. Cover and refrigerate at least 6 hours.
  5. Carefully remove sides of pan from cheesecake. Top with cranberry sauce. Makes 12 servings.
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Reviews More Reviews

Oct 18, 2010

Taste like cream cheese. Needs more sugar and to be baked differently.

 
Oct 12, 2010

looks really great

 

2 Ratings

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Nutrition

  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 27.6 g
  • 43%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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