Save on Pinterest

Pumpkin Cranberry Cheesecake

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
  • Total Time
    Prep: 45 min. Bake: 70 min. + chilling
  • Makes
    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) 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video