Pumpkin Cranberry Cheesecake
 
Prep time
Cook time
Total time
 
A delicious mix of pumpkin and cranberry flavors combine to make this one cheesecake you can't be without!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 2 cups crushed gingersnap cookies
  • 5 Tbs butter, melted
  • (4) 8 oz pkgs cream cheese, at room temp
  • 2 tsp vanilla
  • 1½ cups sugar
  • 1½ Tbs cornstarch
  • 4 eggs
  • 1 cup pumpkin puree
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 cups fresh cranberries
  • ¾ cup sugar
  • ½ cup water
  • 1¼ Tbs fresh lemon juice
Instructions
  1. Preheat oven to 350*
  2. Place gingersnap cookies in a large zippered bag and smash to fine crumbs. Add melted butter and combine well. Spread on the bottom of a 9" springform pan. Set aside.
  3. In a large bowl, combine ROOM TEMP cream cheese, vanilla, sugar and cornstarch and beat until well combined. Add eggs, one at a time and mix well after each addition. Next add pumpkin puree, cinnamon and nutmeg and beat all until well combined and smooth.
  4. Pour mixture on top of gingersnap layer and bake at 350* for 55-65 minutes or until center is just set. Turn oven off and leave the cheesecake inside for one hour.
  5. Carefully run a knife around edges of springform pan to loosen crust.
  6. Refrigerate for at least 4 hours.
  7. To make topping chop 1¼ cup cranberries into small pieces. Add chopped cranberries, sugar, lemon juice and water to a small saucepan and cook on medium heat until it thickens (about 10 minutes). Stir in the remaining whole cranberries and cook an additional 2 minutes.
Recipe by Down Home Inspiration at https://www.downhomeinspiration.com/pumpkin-cranberry-cheesecake/