CRANBERRY-PUMPKIN CHEESCAKE (BARS)

CRANBERRY-PUMPKIN CHEESCAKE (BARS) image

Number Of Ingredients 14

15 gingersnap cookies
1/2 Cup chopped walnuts (or your choice)
2 Tbs. Butter, Melted
4 Pkgs (8 oz. each)cream cheese, at room temp
1 1/2 Cups sugar
5 Eggs
1 container (8 oz) Sour Cream
1/2 Cup all-purpose flour
1 1/2 tsp. vanilla extract
1 Cup canned pumpkin
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1 Can (16 oz) whole-berry cranberry sauce, stirred
Whipped Cream

Steps:

Position racks in center and lower third of oven. Preheat ove to 350*F. Coat 9"x3" springform pan with cooking spray (or 9"x13" for bars)In food processor process cookies and nuts until finely ground; stir in butter. Press crumb mix onto bottom of pan and 1" up side of pan. Bake 8 minutes. Cool. Place roasting pan with water on lower rack filled 1/2 way with water. At medium-hi speed beat cream cheese and sugar until fluffy about 3 minutes. On low speed beat in 1 egg at a time. Beat in sour cream, flour and vanilla on Meium for 2 minutes. Pour half into crust and bake 40 minutes or until jiggles slightly. Meanwhile, at low speed beat pumpkin, cinnamon and ginger into remaing batter. Spread cranberry sauce over still hot cheesecake layer but leave 1/2" border. Top with pumpkin batter which will come almost to top of pan. Bake another 40-45 mins. turn off oven and let cake sit with door closed for 20 minutes. Run knife around edge to loosen. Cool refridgerate overnight. Add whip cream and serve.