See Also: Cranberry Swirl Pumpkin Cheesecake(recipes)
Raspberry Swirl Cheesecake(recipes)
Spicy Pumpkin Soup with Green Chili Swirl(recipes)
Pumpkin Cheesecake(recipes)
Pumpkin Walnut Cheesecake(recipes)
Cranberry Cheesecake Muffins(recipes)
Ginger-Crusted Pumpkin Cheesecake(recipes)
Pumpkin-Cranberry Custard(recipes)
Pumpkin Cheesecake with Gingersnap-Pecan Crust(recipes)
swirl(2)(dictionary)

Cranberry Swirl Pumpkin Cheesecake (recipes)


Cranberry Swirl Pumpkin Cheesecake

Yield: Makes 8 servings



Ingredients:



2packages (8 ounces each) cream cheese, softened

1/2cup sugar

1teaspoon vanilla

2eggs

1can (15 ounces) solid-pack pumpkin

1teaspoon ground cinnamon

1/2teaspoon ground nutmeg

1/2teaspoon ground ginger

1/2teaspoon 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









Preparation:





1.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.2.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.3.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.







Variation:

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.