PUMPKIN CRANBERRY CHEESECAKE
1 1/4 C. GRUSHED GINGER SNAPS
3/4 C. BUTTER
Crush ginger snaps to fine crumbs. Add melted butter and press onto bottom and halfway up sides of a 9' springform pan. Bake 10 minutes at 350 degrees. remove from oven and cool.
FILLING 1
3 pkgs softened cream cheese
1 C. sugar
1 t. cinnamon
1 t. Ginger
1/2 t. ground cloves
1-16 oz can Pumpkin
Beat cream cheese until soft, add sugar,cinnamon,ginger, and cloves. Add Pumpkin, Mix lightly. Beat in eggs one at a time until well blended. Set aside.
FILLING 2
1 Bag fresh cranberries (about 1 pound)
3/4 C. water
1/3 C. Sugar
In medium saucepan combine the cranberries and water. Bring to boil stirring occasionally until berries burst and mixture reduces to approx. 1 1/4 Cups, about 12 minutes. Remove from heat and stir in the sugar until dissolved. Strain this mixture through a coarse seieve and let cool completely.
PREPERATION
spoon 1/2 of the cheesecake mixture into springform pan. spoon 6-8 teaspoons of cranberry randomly on top of cheesecake mixture. Spoon 1/2 of remaining cheesecake mixture over cranberries,top with 1/2 of remaning cranberries and repeat. With blunt knife cut through filling to create a marbled effect. DON'T OVERDO !!!
Bake at 300 degrees until center is almost set, 1 hour max. (center will wiggle slightly when shook)Turn off oven and let cool in oven for about half a hour remove. Let cool 10 minutes, with a sharp knife run around the edges of pan and let cool 1 hour. Refrigerate at least 6 hours or overnight for best flavor. Remove ring and serve with leftover cranberry puree, or a big dollop of freshly whipped cream.
Hi, hope you enjoy this recipie and it tasted like the pie you remembered. Let me know.....Thanks KRAZY ITALIAN