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Cranberry Pumpkin Cheesecake

Cranberry Pumpkin Cheesecake
Cranberry Pumpkin Cheesecake requires around 45 minutes from start to finish. One portion of this dish contains around 6g of protein, 28g of fat, and a total of 376 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. 1 person found this recipe to be flavorful and satisfying. If you have brown sugar, powdered sugar, pumpkin puree, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as California Pizza Kitchen Pumpkin Cheesecake – this is a perfect cheesecake for the fall holidays, their cheesecake isn’t a secret anymore, Cranberry Cheesecake with a Gingersnap and Cranberry Crust, and Pumpkin Chocolate Chip Cookies and Pumpkin Spice Cheesecake Brownies.

Instructions

1
Combine gingersnap crumbs and butter or margarine in a medium mixing bowl.
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Gingersnap CrumbsGingersnap Crumbs
ButterButter
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Mixing BowlMixing Bowl
2
Place mixture in a 10-inch springform pan. Press crumbs evenly over bottom and 2-inches up the sides of pan; set aside.
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Springform PanSpringform Pan
3
Preheat oven to 350 degrees F.
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OvenOven
4
Using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth.
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Pumpkin Pie SpicePumpkin Pie Spice
Cream CheeseCream Cheese
All Purpose FlourAll Purpose Flour
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Hand MixerHand Mixer
Mixing BowlMixing Bowl
5
Add eggs and pumpkin; mix well.
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PumpkinPumpkin
EggEgg
6
Pour into crust.
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CrustCrust
7
Place pan on a cookie sheet and bake for 1 hour. Turn off oven and let cheesecake remain in oven 1 hour longer.
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CookiesCookies
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Baking SheetBaking Sheet
OvenOven
Frying PanFrying Pan
8
Remove from oven; cool completely on a wire rack. Cover and refrigerate at least 6 hours.
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Wire RackWire Rack
OvenOven
9
Carefully remove sides of pan from cheesecake. Top with cranberry sauce. Makes 12 servings.
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Cranberry SauceCranberry Sauce
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Frying PanFrying Pan
DifficultyHard
Ready In45 m.
Servings12
Health Score3
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