24 Jul Pumpkin Cranberry Cheesecake Recipe
1-1/2 cups graham cracker crumbs
3/4 cup ground pecans
2 tablespoons sugar
1/4 cup butter, melted
1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
2 tablespoons cornstarch
2 tablespoons water
4 teaspoons grated orange peel
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 can (15 ounces) solid-pack pumpkin
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
4 large eggs, lightly beaten
How to make it
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 2 in. 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 into crust.
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 70-80 minutes or until center is just set and top appears dull. 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.
Yield: 12 servings.