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Pumpkin Cranberry Cheesecake Recipe

Updated on October 30, 2013

Mouthwatering and Delicious!

What would life be like without cheesecake? I don't even want to think about it! But just imagine having two of your favorites combined with this tantalizing creation. Now that's heavenly! Now you have the instructions on how to make your own piece of heaven. Impress friends and family, or better yet, your own taste buds!

Pumpkin-Cranberry Cheesecake

CRUST: 1 1/2 cups of vanilla wafer crumbs (33 wafers), 1/4 cup of sugar, 1/4 cup of ground pecans, 1/4 cup of melted margarine or butter.

FILLING: 8 oz of softened cream cheese, 1 cup of canned pumpkin, 1/2 cup of sugar, 1/4 cup of packed brown sugar, 2 tsp. of lemon juice, 1 tsp. of ground cinnamon, 1/2 tsp. of ground nutmeg, 1 tsp. of vanilla, 8 oz. of thawed whipped dessert topping.

SAUCE: 1 1/2 cups of cranberries, 1/2 cup of water, 1/2 cup of sugar, 2 tsp. of cornstarch.

FOR CRUST: In mixing bowl, toss together the vanilla wafers, 1/4 cup of sugar, ground pecans and melted margarine or butter. Press the mixture into the bottom and 2" up the side of a 8" springform pan. Bake the vanilla wafer crust in a 350° oven for 5 minutes. Cool on a wire rack.

In a large mixing bowl, beat together the softened cream cheese, canned pumpkin, 1/2 cup of sugar, brown sugar, lemon juice,cinnamon, vanilla and nutmeg. Fold in the thawed whipped topping. Turn the pumpkin mixture into the cooled crust. Chill for at least 4 hours in the refrigerator.

SAUCE: In a saucepan, combine the whole cranberries, water, 1/2 cup of sugar and the cornstarch. Cook and stir mixture until it boils. Cook and stir the mixture for 2 minutes more. Cool to room temperature. Chill. Spoon the cranberry sauce over the cheesecake. Garnish the servings with additional whipped topping if desired.


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