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Fall Recipes

Pumpkin Cranberrry Cheesecake Where creamy pumpkin meets tart cranberries in a delightful, festive cheesecake romance! Will have your guests’ taste buds falling head over heels, begging for the recipe.

Pumpkin Cranberry Cheesecake Where creamy pumpkin meets tart cranberries in a delightful, festive cheesecake romance! Will have your guests’ taste buds falling head over heels, begging for the recipe.

Ingredients CRANBERRY LAYER: 4-1/2 cups 1 cup 3 tablespoons 4 teaspoons

fresh or frozen cranberries sugar water grated orange zest

CRUST: 1-1/2 cups 3/4 cup 2 tablespoons 7 tablespoons

graham cracker crumbs ground pecans sugar butter, melted

FILLING: 3 packages (8 ounces each) 3/4 cup 3/4 cup 1 can (15 ounces) 3 teaspoons 1 teaspoon 4

cream chesse, softened sugar packed brown sugar pumpkin vanilla extract ground cinnamon eggs, lightly beaten

Directions 1

Preheat oven to 350. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Line bottom with Parchment Paper cut to size.

Wrap foil securely around pan. Place pan on a baking sheet.

2

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 wire rack.

Reduce oven setting to 325.

3

In 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.

4

In 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 in larger pan.

5

Bake until the center is just set and the 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 the pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Remove bottom from cheesecake and place on serving dish.

To serve, top with reserved cranberry sauce. If desired, serve with whipped cream, a sprinkle of cinnamon and shaved chocolate.