with cranberry sauce.
Pumpkin-Vanilla Cheesecake
1-1/2 cups graham cracker crumbs
1/4 cup + 1 2/3 cups sugar
6 Tablespoons butter, melted
4 packages (8 oz. each) cream cheese, at room temperature
5 eggs
1 container (8 oz.) sour cream
1/4 cup + 1 Tablespoon all-purpose flour
1 teaspoon vanilla extract
1 can (16 oz.) pumpkin
2 Tablespoons pumpkin pie spice
1 cup whole berry cranberry sauce, from 16 oz. can
Sugared cranberries, optional
Position racks in center and lower third of oven. Place roasting pan on lower rack; fill halfway with water. Preheat oven to 350 Degrees F. Coat 9" x 3" springform pan with cooking spray.
Combine cracker crumbs and 1/4 cup sugar. Stir in butter; press into bottom of springform pan.
On medium-high speed, beat cream cheese and remaining sugar until fluffy, 3 minutes. On low speed, beat in eggs, one at a time. Beat in sour cream, 1/4 cup flour and vanilla. On medium speed, beat 2 minutes.
Transfer 3 cups batter to separate bowl; stir in pumpkin, pie spice and remaining 1 Tablespoon flour. Pour into crust. Bake 25 minutes or until center jiggles slightly when shaken. Top hot layer with remaining batter. Bake 35 minutes or until center jiggles slightly when shaken. Turn oven off. Let cake stand in oven with door closed 1 hour.
Run knife around edge of pan. Cool on rack. Chill overnight. Remove side of pan. Just before serving, spread cranberry sauce over top. If desired, transfer whipped topping to pastry bag fitted with rosette tip. Pipe or spoon over cake. If desired, garnish with sugared cranberries.
To Take Along: After chilling, do not remove side from pan; loosely cover cake in pan with foil. Just before serving, top with cranberry sauce, topping, and if desired, sugared cranberries.
Wish I could link a photo - this is really festive for Thanksgiving!
Not tried and true ... thought someone might be interested in the recipe.
Pumpkin-Vanilla Cheesecake
1-1/2 cups graham cracker crumbs
1/4 cup + 1 2/3 cups sugar
6 Tablespoons butter, melted
4 packages (8 oz. each) cream cheese, at room temperature
5 eggs
1 container (8 oz.) sour cream
1/4 cup + 1 Tablespoon all-purpose flour
1 teaspoon vanilla extract
1 can (16 oz.) pumpkin
2 Tablespoons pumpkin pie spice
1 cup whole berry cranberry sauce, from 16 oz. can
Sugared cranberries, optional
Position racks in center and lower third of oven. Place roasting pan on lower rack; fill halfway with water. Preheat oven to 350 Degrees F. Coat 9" x 3" springform pan with cooking spray.
Combine cracker crumbs and 1/4 cup sugar. Stir in butter; press into bottom of springform pan.
On medium-high speed, beat cream cheese and remaining sugar until fluffy, 3 minutes. On low speed, beat in eggs, one at a time. Beat in sour cream, 1/4 cup flour and vanilla. On medium speed, beat 2 minutes.
Transfer 3 cups batter to separate bowl; stir in pumpkin, pie spice and remaining 1 Tablespoon flour. Pour into crust. Bake 25 minutes or until center jiggles slightly when shaken. Top hot layer with remaining batter. Bake 35 minutes or until center jiggles slightly when shaken. Turn oven off. Let cake stand in oven with door closed 1 hour.
Run knife around edge of pan. Cool on rack. Chill overnight. Remove side of pan. Just before serving, spread cranberry sauce over top. If desired, transfer whipped topping to pastry bag fitted with rosette tip. Pipe or spoon over cake. If desired, garnish with sugared cranberries.
To Take Along: After chilling, do not remove side from pan; loosely cover cake in pan with foil. Just before serving, top with cranberry sauce, topping, and if desired, sugared cranberries.
Wish I could link a photo - this is really festive for Thanksgiving!
Not tried and true ... thought someone might be interested in the recipe.