Cranberry-Pumpkin Cheescake (Bars) Recipe

Name: Cranberry-Pumpkin Cheescake (Bars)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 gingersnap cookies; 1/2 Cup chopped walnuts (or your choice); 2 Tbs. Butter, Melted; 4 Pkgs (8 oz. each)cream cheese, at room temp; 1 1/2 Cups sugar; 5 Eggs; 1 container (8 oz) Sour Cream; 1/2 Cup all-purpose flour; 1 1/2 tsp. vanilla extract; 1 Cup canned pumpkin; 3/4 tsp. ground cinnamon; 1/4 tsp. ground ginger; 1 Can (16 oz) whole-berry cranberry sauce, stirred; Whipped Cream

Servings: persons

15 gingersnap cookies
1/2 Cup chopped walnuts (or your choice)
2 Tbs. Butter, Melted
4 Pkgs (8 oz. each)cream cheese, at room temp
1 1/2 Cups sugar
5 Eggs
1 container (8 oz) Sour Cream
1/2 Cup all-purpose flour
1 1/2 tsp. vanilla extract
1 Cup canned pumpkin
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1 Can (16 oz) whole-berry cranberry sauce, stirred
Whipped Cream

1
["Position racks in center and lower third of oven. Preheat ove to 350*F. Coat 9""x3"" springform pan with cooking spray (or 9""x13"" for bars)In food processor process cookies and nuts until finely ground; stir in butter. Press crumb mix onto bottom of pan and 1"" up side of pan. Bake 8 minutes. Cool. Place roasting pan with water on lower rack filled 1/2 way with water. At medium-hi speed beat cream cheese and sugar until fluffy about 3 minutes. On low speed beat in 1 egg at a time. Beat in sour cream, flour and vanilla on Meium for 2 minutes. Pour half into crust and bake 40 minutes or until jiggles slightly. Meanwhile, at low speed beat pumpkin, cinnamon and ginger into remaing batter. Spread cranberry sauce over still hot cheesecake layer but leave 1/2"" border. Top with pumpkin batter which will come almost to top of pan. Bake another 40-45 mins. turn off oven and let cake sit with door closed for 20 minutes. Run knife around edge to loosen. Cool refridgerate overnight. Add whip cream and serve."]

2018

kcal

Calories

139

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 15 gingersnap cookies, 1/2 Cup chopped walnuts (or your choice), 2 Tbs. Butter, Melted, 4 Pkgs (8 oz. each)cream cheese, at room temp, and more.

Yes, Cranberry-Pumpkin Cheescake (Bars) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry-Pumpkin Cheescake (Bars)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions