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Pumpkin Cranberry Cheesecake

Total Time

Prep: 45 min. Bake: 70 min. + chilling


12 servings

Updated: Nov. 15, 2022
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
Pumpkin Cranberry Cheesecake Recipe photo by Taste of Home
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  • 1-1/2 cups graham cracker crumbs
  • 3/4 cup ground pecans
  • 2 tablespoons sugar
  • 7 tablespoons butter, melted
  • 4-1/2 cups fresh or frozen cranberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 4 teaspoons grated orange zest
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 can (15 ounces) pumpkin
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 4 large eggs, lightly beaten
  • Whipped cream, additional ground cinnamon and shaved chocolate optional


  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 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 1-1/2 cups into crust; chill remaining sauce for topping.
  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 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.
  6. 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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