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    CRANBERRY PUMPKIN CHEESECAKE


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: plumcrazy__Alta

    List of Ingredients




    2 cups gingersnap cookie crumbs
    4 tablespoons butter or margarine, melted
    3 8-ounce packages cream cheese, softened
    1/3 cup brown sugar
    1/3 cup powdered sugar
    2 tablespoons flour
    1 tablespoon pumpkin pie spice
    2 eggs
    1 14.5-ounce can pumpkin
    1 16-ounce can Ocean Spray® Whole Berry Cranberry Sauce

    Recipe



    Combine gingersnap crumbs and butter or margarine in a medium mixing bowl. Place mixture in a 10-inch springform pan. Press crumbs evenly over bottom and 2-inches up the sides of pan; set aside.

    Preheat oven to 350ºF.

    Using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth. Add eggs and pumpkin; mix well. Pour into crust.

    Place pan on a cookie sheet and bake for 1 hour. Turn off oven and let cheesecake remain in oven 1 hour longer. Remove from oven; cool completely on a wire rack. Cover and refrigerate at least 6 hours.

    Carefully remove sides of pan from cheesecake. Top with cranberry sauce. Makes 12 servings

 

 

 

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