cranberry pumpkin cheesecake
categories:  Cake | Cheesecake | Desserts   

Prepared: 2009-10-15

ingredients:

• 2 cups gingersnap cookie crumbs (500 mL)
• 1/4 cup butter, melted (50 mL)
• 3 - 8 ounce (250g) pkgs cream cheese, softened
• 1/3 cup packed brown sugar (75 mL)
• 1/3 cup icing sugar (75 mL)
• 2 tbsp flour
• 1 tbsp pumpkin pie spice
• 2 eggs
• 1 2/3 cups canned pumpkin puree (400 mL)
• 1 can whole berry cranberry sauce (398 mL)

Preparation:

• Combine gingersnap crumbs and butter.
• Press evenly over bottom and up the sides of a 10-inch (25 cm) springform pan. 
• Beat cream cheese, sugars, flour and pumpkin pie spice until smooth.
• Add eggs and pumpkin; mix well.
• Pour into crust.
• Place pan on a cookie sheet and bake at 350F (180C) for 1 hour.
• Turn off oven and let cheesecake remain in oven 1 hour longer. 
• Cool completely on a wire rack. 
• Cover and refrigerate at least 6 hours.
• Place cranberry sauce in a small mixing bowl; beat until smooth.
• Remove sides of pan from cheesecake.  
• Top with cranberry sauce.

makes 12 servings

Notes:

• Garnish with pecans and mint leaves.
• You can make pumpkin pie spice using this recipe
• We used lingonberry (alpine cranberry) preserves from IKEA for a better taste on the sauce.
• This did not taste very 'pumpkinny' so it was a good halloween alternative for those who like the pumpkin theme but not necessarily the taste.