Cranberry Pumpkin Cheesecake

Cranberry Pumpkin Cheesecake

Cranberry Pumpkin Cheesecake
  • Prep Time

    15 minutes
  • Cooking Time

    2 hours
  • Serving Size

    12 servings


  • Gingersnap cookie crumbs2 cups
  • Butter or margarine4 tablespoons
  • Cream cheese3 8-ounce packages
  • Brown sugar1/3 cup
  • Powdered sugar1/3 cup
  • Flour2 tablespoons
  • Pumpkin pie spice1 tablespoon
  • Eggs2
  • Pumpkin 14.5-ounce can1
  • Whole Berry Cranberry Sauce1
  • Featured Product

    Whole Berry Cranberry Sauce


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