Cranberry
Pumpkin Cheesecake
- 2 cups gingersnap cookie
crumbs
4 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1/3 cup packed brown sugar
1/3 cup powdered sugar
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
2 large eggs
1 (14.5-ounce) can pumpkin
1 (16-ounce) can Ocean Spray® Whole Berry Cranberry Sauce
- Combine gingersnap crumbs
and butter or margarine in a medium mixing bowl. Place mixture
in a 10-inch springform pan. Press crumbs evenly over bottom
and 2-inches up the sides of pan; set aside.
- Preheat oven to 350ºF.
- Using an electric mixer,
beat cream cheese, sugars, flour and pumpkin pie spice in a large
mixing bowl until smooth. Add eggs and pumpkin; mix well. Pour
into crust.
- Place pan on a cookie
sheet and bake for 1 hour. Turn off oven and let cheesecake remain
in oven 1 hour longer. Remove from oven; cool completely on a
wire rack. Cover and refrigerate at least 6 hours.
- Carefully remove sides
of pan from cheesecake. Top with cranberry sauce.
Makes 12 servings.
Nutritional Facts Per Serving:
Cal 429 (21% DV), Fat Cal. 234, Pro. 7g (13% DV), Carb 43g (14%
DV), Fat 26g (40% DV), Chol. 108mg (36% DV), Sod. 352mg (14%
DV), Vit. A 1057RE (105% DV), Vit. C 2mg (2% DV), Vit E 1mg (4%
DV), Calcium 81mg (8% DV), Iron 3mg (14% DV), Folate 17Ug (4%
DV), Zinc 1mg (3% DV), Pot. 233mg (6% DV). Dietary Exchange:
Starch 3, Fat 5
Recipe and photograph provided
courtesy of Ocean Spray Cranberries, Inc.
