Pumpkin Cranberry Cheesecake

• Vegetarian

• Produce

  • 1 package Cranberries, fresh or frozen
  • 4 tsp Orange peel
  • 1 can Solid pack pumpkin

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3/4 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 2 tbsp Cornstarch
  • 30 tbsp Sugar
  • 3 tsp Vanilla extract

• Nuts & Seeds

  • 3/4 cup Pecans, ground

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 3 packages (8 ounces each cream cheese
  • 1/4 cup Butter

• Liquids

  • 2 tbsp Water

Found on tasteofhome.com

Description

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

• 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 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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