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Cranberry Swirl Pumpkin Cheesecake

Cranberry Swirl Pumpkin Cheesecake

Cranberry Swirl Pumpkin Cheesecake


Makes 8 servings


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


  1. 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.
  2. 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.
  3. 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.


Add 1/4 teaspoon salt and additional 1 teaspoon ground cinnamon to pumpkin mixture. Fold cranberry sauce into pumpkin mixture instead of swirling. Pour into crust; bake as directed above.

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