Cranberry-Pumpkin Cheesecake Recipe

Name: Cranberry-Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 gingersnap cookies; 1/2 cup chopped walnuts; 2 tablespoons butter, melted; 4 (8 ounce) packages cream cheese, at room temperature; 1 1/2 cups sugar; 5 eggs; 1 (8 ounce) container sour cream; 1/2 cup all-purpose flour; 1 1/2 teaspoons vanilla extract; 1 cup canned pumpkin; 3/4 teaspoon ground cinnamon; 1 (16 ounce) can whole berry cranberry sauce, stirred; whipped cream; sugared cranberries (optional)

Servings: persons

13 gingersnap cookies
1/2 cup chopped walnuts
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese, at room temperature
1 1/2 cups sugar
5 eggs
1 (8 ounce) container sour cream
1/2 cup all-purpose flour
1 1/2 teaspoons vanilla extract
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1 (16 ounce) can whole berry cranberry sauce, stirred
whipped cream
sugared cranberries (optional)

1
["position racks in center and lower third of oven. Preheat oven to 350u00b0F Coat 9""x3"" springform pan with cooking spray. In food processor process cookies and walnuts until finely ground; stir in butter.", "press crumb mixture onto bottom and 1"" up side of pan. Bake 8 minutes or until set; cool.", "Place roasting pan on lower oven rack; fill halfway with water. At medium-high speed beat cream cheese and sugar until fluffy, 3 minutes. At low speed beat in eggs, one at a time. Beat in sour cream, flour and vanilla. At medium speed beat 2 minutes.", "Pour half of batter into crust. bake 40 minutes or until center jiggles slightly when pan is shaken. Meanwhile, at low speed beat pumpkin, cinnamon an ginger into remaining batter. Spread cranberry sauce over hot cheesecake layer, leaving 1/2"" border. Top with pumpkin batter. Batter will almost come up to top edge of pan. Bake 40-45 minutes or until center jiggles slightly when pan is shaken. Turn oven off; let cake stand in oven with door closed 20 minutes. Run knife around edge to loosen. Cool. Cover; refrigerate overnight. If desired, transfer whipped cream to pastry bag fitter with large star tip; pipe onto cake. garnish with cranberries."]

1327

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 13 gingersnap cookies, 1/2 cup chopped walnuts, 2 tablespoons butter, melted, 4 (8 ounce) packages cream cheese, at room temperature, and more.

Yes, Cranberry-Pumpkin Cheesecake 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.

Cranberry-Pumpkin Cheesecake

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