Cranberry Pumpkin Cheesecake

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Cranberry Pumpkin Cheesecake
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Ingredients

2 cups gingersnap cookie crumbs
4 tablespoons butter or margarine, melted
3 8-ounce packages cream cheese, softened
1/3 cup brown sugar
1/3 cup powdered sugar
2 tablespoons flour
1 tablespoon pumpkin pie spice
2 eggs
1 14.5-ounce can pumpkin
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce

Directions

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.

Preheat oven to 350ºF.

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.

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.

Carefully remove sides of pan from cheesecake. Top with cranberry sauce. Makes 12 servings.

NUTRITION INFO:
PER SERVING: Cal 429 (21% DV), Fat Cal. 234, Pro. 7g (13% DV), Carb 43g (14% DV), Fat 26g (40% DV), Chol. 108mg (36% DV), Sod. 352mg (14% DV), Vit. A 1057RE (105% DV), Vit. C 2mg (2% DV), Vit E 1mg (4% DV), Calcium 81mg (8% DV), Iron 3mg (14% DV), Folate 17Ug (4 DV), Zinc 1mg (3% DV), Pot. 233mg (6% DV). Dietary Exchange: Starch 3, Fat 5

Reviews

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Cranberry Pumpkin Cheesecake

Sylvia from Killeen, TX

Made it for the 1st time for Thanksgiving 2009...GREAT tasting cheesecake. Better than other Pumpkin Cheesecake I've had. Easy and quick to make and can be made the day before and still taste GREAT!

Friends hint

Susan from Clute, TX

I took this to work and every since, my coworkers keep hinting that I should make it again......soon

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