Cranberry Pumpkin Cheesecake


  • 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
Nutrition InfoNutritional Info


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.


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


Rating Snapshot

Select a row below to filter reviews

5 Star Rating
0% Complete
4 Star Rating
0% Complete
3 Star Rating
0% Complete
2 Star Rating
0% Complete
1 Star Rating
0% Complete

Average Customer Rating

Write Review
Dropdown Dropdown