Pumpkin Cranberry Cheesecake
Total TimePrep: 45 min. Bake: 70 min. + chilling
- 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
- 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
- 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 Facts1 slice: 598 calories, 34g fat (17g saturated fat), 137mg cholesterol, 319mg sodium, 69g carbohydrate (53g sugars, 4g fiber), 8g protein.
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Nov 7, 2019
Lynn - I believe that the foil is so that when you sit your pan in the water bath, the water doesn't seep through to your crust. I have an old pan and I have to take this step anytime I make a cheesecake.
Nov 7, 2019
Since the cheese cake is being cooked in a bath of betty (water) to prevent the water getting into the spring form pan, take a sheet of foil put the cake pan in the center bring the foil around the pan to protect it from the water.
Nov 7, 2019
Lynn, wrapping the pan in foil is so no water leaks into the spring form pan. I dry bake my cheesecakes with a pan of water on the bottom oven rack to create moisture in the oven...
Oct 28, 2019
I don't understand how foil is involved. I've re-read the recipe and am a senior level cook, but it makes no sense. Help - would really love to serve this at my upcoming holiday pairing menu.
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
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!!