Pumpkin Cranberry Cheesecake Recipe

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Pumpkin Cranberry Cheesecake Recipe
Pumpkin Cranberry Cheesecake Recipe photo by Taste of Home
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Pumpkin Cranberry Cheesecake Recipe

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4 1 1
Publisher Photo
One Thanksgiving, I was eating pumpkin pie and decided to have some cranberry sauce with it. I loved the combination so much, I experimented and came up with a two-tone cheesecake that has a ruby-red layer at the bottom. —John Abraham, Boca Raton, Florida
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 70 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 70 min. + chilling

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 3/4 cup ground pecans
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • CRANBERRY LAYER:
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 4 teaspoons grated orange peel
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 4 large eggs, lightly beaten

Directions

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place pan on a baking sheet.
In a small bowl, mix cracker crumbs, pecans and sugar; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°.
In a large saucepan, combine cranberry layer ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop and mixture is slightly thickened, stirring occasionally. Remove from heat. Cool slightly. Gently spread into crust.
In a large bowl, beat cream cheese and sugars until smooth. Beat in pumpkin, vanilla and cinnamon. Add eggs; beat on low speed just until blended. Pour over cranberry layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Yield: 12 servings.
Originally published as Pumpkin Cranberry Cheesecake in Taste of Home Christmas Annual Annual 2015, p142

Nutritional Facts

1 slice: 547 calories, 31g fat (16g saturated fat), 143mg cholesterol, 289mg sodium, 63g carbohydrate (51g sugars, 4g fiber), 8g protein.

  • 1-1/2 cups graham cracker crumbs
  • 3/4 cup ground pecans
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • CRANBERRY LAYER:
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 4 teaspoons grated orange peel
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 4 large eggs, lightly beaten
  1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place pan on a baking sheet.
  2. In a small bowl, mix cracker crumbs, pecans and sugar; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°.
  3. In a large saucepan, combine cranberry layer ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop and mixture is slightly thickened, stirring occasionally. Remove from heat. Cool slightly. Gently spread into crust.
  4. In a large bowl, beat cream cheese and sugars until smooth. Beat in pumpkin, vanilla and cinnamon. Add eggs; beat on low speed just until blended. Pour over cranberry layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  5. Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Yield: 12 servings.
Originally published as Pumpkin Cranberry Cheesecake in Taste of Home Christmas Annual Annual 2015, p142

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shawnba User ID: 2581969 241265
Reviewed Jan. 7, 2016

"I have made this twice now, and everyone really loves it. The first time I followed the directions exactly, and it was a little bland. The second time I added 1 1/2 Tablespoons of pumpkin pie spice instead of the cinnamon called for in the recipe. Wow!! What a difference. This is definitely a holiday keeper!!"

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