Cranberry Swirl Pumpkin Cheesecake
Makes 8 servings
|2||packages (8 ounces each) cream cheese, softened|
|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|
- 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.
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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