Pumpkin Cranberry Cheesecake

Name: Pumpkin Cranberry Cheesecake
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 12 servings.
Ingredients: 1-1/2 cups graham cracker crumbs; 3/4 cup ground pecans; 2 tablespoons sugar; 7 tablespoons butter, melted; CRANBERRY LAYER:; 4-1/2 cups fresh or frozen cranberries; 1 cup sugar; 3 tablespoons cornstarch; 3 tablespoons water; 4 teaspoons grated orange zest; 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; Whipped cream, additional ground cinnamon and shaved chocolate optional

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

Ingredients

1-1/2 cups graham cracker crumbs
3/4 cup ground pecans
2 tablespoons sugar
7 tablespoons butter, melted
CRANBERRY LAYER:
4-1/2 cups fresh or frozen cranberries
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
4 teaspoons grated orange zest
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
Whipped cream, additional ground cinnamon and shaved chocolate optional

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 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 1-1/2 cups into crust; chill remaining sauce for topping.
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 until center is just set and top appears dull, about 70-80 minutes. 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.
To serve, top with reserved cranberry sauce. If desired, serve with whipped cream, a sprinkle of cinnamon and shaved chocolate.

Nutrition Facts

1 slice: 598 calories, 34g fat (17g saturated fat), 137mg cholesterol, 319mg sodium, 69g carbohydrate (53g sugars, 4g fiber), 8g protein.

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Reviews

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Brenda

Oct 3, 2019

LOVE LOVE this recipe, made it for the first time brought a slice in to work for a couple co-workers and one has made it for a gathering they all loved it ,the only problem I had was I needed to bake it longer much longer almost an hour more .Iwill make this again and again
shawnba

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!!