PUMPKIN CRANBERRY CHEESECAKE

Pumpkin Cranberry Cheesecake image

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

Time 1h55m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

1-1/2 cups graham cracker crumbs
3/4 cup ground pecans
2 tablespoons sugar
7 tablespoons butter, melted
CRANBERRY LAYER:
4-1/2 cups fresh or frozen cranberries
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
4 teaspoons grated orange zest
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 can (15 ounces) pumpkin
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
4 large eggs, lightly beaten
Whipped cream, additional ground cinnamon and shaved chocolate optional

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.