Ingredients:
16 oz. softened cream cheese
1/2 cup sugar
1 tsp. vanilla
2 eggs
1 – 15 oz. can pumpkin
1 tsp. cinnamon
1/2 tsp. each nutmeg, ground ginger, ground cloves
pinch of salt
a 9 inch graham cracker or chocolate crumb crust
1 cup cranberry sauce
Instructions: In a large bowl, mix together the cream cheese, sugar, and vanilla. Beat until smooth. Add eggs 1 at a time, beating well. Mix in the pumpkin, spices, and salt. Pour 3/4 cup of the pumpkin mixture into the pie crust. Top with half a cup of cranberry sauce, then rest of pumpkin mixture, and finally the last of the cranberry sauce. Use a skewer to swirl the cranberry sauce into the pumpkin. Bake for 45 minutes to 1 hour at 350 degrees F. The cheesecake will still be jiggly in the center. Allow to cool thoroughly and then refrigerate. Needs to be refrigerated at least 2 hours before serving.
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