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Cranberry Pumpkin Cheesecake

Presented by:
Ocean Spray
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So rich and creamy, this Cranberry Pumpkin Cheesecake is a crowd-favorite!

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
2 hrs
Recipe Ready Time
Ready In
8 hrs 15 min
Recipe Servings

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 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce

Preheat oven to 350ºF.

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.

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.


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