CRANBERRY SWIRL PUMPKIN CHEESECAKE

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Cranberry Swirl Pumpkin Cheesecake image

Make and share this Cranberry Swirl Pumpkin Cheesecake recipe from Food.com.

Provided by mikey ev

Categories     Cheesecake

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 (15 ounce) can solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 pinch salt
1 (9 inch) graham cracker crust
1 (10 ounce) container frozen cranberry-orange sauce, thawed and pureed in food processor

Steps:

  • Preheat oven to 350°F Beat cream cheese, sugar and vanilla in large bowl with electric mixer at medium speed until smooth and well blended. Add eggs, one at a time, beating well after each addition. Add pumpkin, spices and salt; beat until well blended.
  • Spread 3/4 cup pumpkin mixture evenly in crust. Pour about 1/3 cup cranberry sauce over pumpkin mixture. Top with remaining pumpkin mixture and remaining cranberry sauce. Swirl cranberry sauce into pumpkin mixture with knife, being careful not to scrape crust.
  • Bake 50 to 60 minutes. (Cheesecake will not be completely set in the center.) Cool completely on wire rack. Refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 430, Fat 28.6, SaturatedFat 14.5, Cholesterol 115.2, Sodium 376.6, Carbohydrate 37.6, Fiber 1, Sugar 25, Protein 7.7

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