PUMPKIN CRANBERRY CHEESECAKE
One Thanksgiving, I was eating pumpkin pie and decided to have some cranberry sauce with it. I loved the combination so much, I experimented and came up with a two-tone cheesecake that has a ruby-red layer at the bottom. -John Abraham, Boca Raton, Florida
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place pan on a baking sheet., In a small bowl, mix cracker crumbs, pecans and sugar; stir in butter. Press onto bottom and up sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large saucepan, combine cranberry layer ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop and mixture is slightly thickened, stirring occasionally. Remove from heat. Cool slightly. Gently spread 1-1/2 cups into crust; chill remaining sauce for topping. , In a large bowl, beat cream cheese and sugars until smooth. Beat in pumpkin, vanilla and cinnamon. Add eggs; beat on low speed just until blended. Pour over cranberry layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., To serve, top with reserved cranberry sauce. If desired, serve with whipped cream, a sprinkle of cinnamon and shaved chocolate.
Nutrition Facts : Calories 598 calories, Fat 34g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 319mg sodium, Carbohydrate 69g carbohydrate (53g sugars, Fiber 4g fiber), Protein 8g protein.
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Wiseman Madzivire
[email protected]I wouldn't recommend it
Nikita Jones
[email protected]Awful!
Mikhail Kroukamp
[email protected]I didn't like it
Johnson Charles
[email protected]Meh
Hoowy Gaming
[email protected]Not bad
Asim Shehzad
[email protected]I'll be making this again!
Katusiime Scola
[email protected]Yum!
Suhana Kabir
[email protected]A keeper!
Eric Martin
[email protected]To die for!
Charles Thompson
[email protected]Amazing!
Katse Mogomoji
[email protected]This cheesecake was a disappointment. The crust was soggy and the cheesecake filling was grainy. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I'll try a different recipe next time.
Igor Sosic
[email protected]This cheesecake was a bit too sweet for my taste, but my family loved it. The crust was nice and crumbly, and the cheesecake filling was creamy and smooth. I think I would try using less sugar next time.
Ashley Bobruk
[email protected]I'm not a huge fan of pumpkin desserts, but this cheesecake changed my mind! The flavors are perfectly balanced, and the texture is creamy and smooth. I loved the addition of cranberries, which added a nice tartness to the cheesecake. I will definite
tobby awuor
[email protected]This pumpkin cranberry cheesecake is a must-try! It's easy to make and always impresses my guests. The cheesecake is creamy and flavorful, and the cranberry swirl adds a nice touch of tartness. I love serving this cheesecake with a dollop of whipped
Muzammil King
[email protected]I made this cheesecake for Thanksgiving and it was a huge hit! Everyone loved it, even my picky niece. The texture was creamy and smooth, and the flavor was out of this world. I highly recommend this recipe.
Amir wazir
[email protected]Oh my goodness, this pumpkin cheesecake is absolutely divine! The flavors are perfectly balanced, with the pumpkin and spices coming through beautifully. The cranberry swirl adds a lovely tartness that complements the sweetness of the cheesecake. I w