Pumpkin Pie Cheesecake

Two treasured recipes come together for a light cheesecake that tastes like pumpkin pie. A tangy cranberry topping takes it to the next level.



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Ingredients
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    2  15  ounce can 
    pumpkin
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    1 1/2  cups 
    finely crushed gingersnaps (8 to 9 oz.)
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    1/4  cup 
    melted butter
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    2   tablespoons 
    packed brown sugar
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    2  8  ounce packages 
    cream cheese, softened
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    1 1/4  cups 
    packed brown sugar
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    1/4  cup 
    all-purpose flour
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    2   teaspoons 
    pumpkin pie spice
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    5   
    eggs, slightly beaten
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    Cranberry Topper (optional)
Cranberry Topping
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    1   cup 
    fresh cranberries
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    1/2  cup 
    light-color corn syrup


Directions
1.
Position two oven racks, one above the other, bottom rack in lowest position. On bottom rack place a 13x9x2-inch baking pan and pour in water to 1-inch depth. Heat oven to 350 degrees F. To drain pumpkin, line a fine mesh sieve with 100 percent cotton cheesecloth or paper coffee filter; seat over a bowl. Spoon in pumpkin; set aside while preparing crust.
2.
For crust, in bowl stir together crushed gingersnaps, butter, and the 2 tablespoons brown sugar. Press crumb mixture onto bottom and about 1 inch up sides of 9x3-inch springform pan. Bake 5 minutes or until firm. Cool completely on rack.
3.
For filling, in large bowl beat cream cheese and the 1-1/4 cups brown sugar with electric mixer on medium speed until smooth. Beat in pumpkin (discard liquid), flour, and pumpkin pie spice until combined. Stir in eggs by hand.
4.
Pour filling into crust-lined pan, spreading to sides of pan. Place springform pan on baking sheet then on oven rack above water-filled pan. Bake 1 hour or until filling appears set when gently shaken. Turn off oven; let cheesecake stand in oven 30 minutes. (Top may crack as it cools.)
5.
Cool in pan on wire rack 15 minutes. With small sharp knife, loosen crust from sides of pan; cool 30 minutes. Remover sides of pan; cool completely on rack. Cover and chill at least 4 hours before serving. Serve with Cranberry Topping. Makes 14 servings.
Cranberry Topping
1.
In small saucepan combine cranberries and corn syrup. Cook and stir over medium heat 4 to 5 minutes or until berries begin to pop. Remove from heat; stir in 1/2 cup cranberry sauce or relish. Cool. Makes 1-1/2 cups topping.

Nutrition information
Per Serving: cal. (kcal) 338, Fat, total (g) 16, chol. (mg) 121, sat. fat (g) 9, carb. (g) 41, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 27, pro. (g) 7, vit. A (IU) 89.41, vit. C (mg) 0, Thiamin (mg) 0.06, Riboflavin (mg) 0.19, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.06, Folate (g) 28.22, Cobalamin (Vit. B12) (g) 0.24, sodium (mg) 288, Potassium (mg) 156, calcium (mg) 80.77, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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