Pumpkin cheesecake with cranberry sauce

Yield: 1 Servings

Measure Ingredient
1 cup Graham cracker crumbs
1 tablespoon Sugar
2 tablespoons Melted butter or margarine
3 packs (8-oz) cream cheese at room temperature
1 cup Sugar
1 Cp sour cream
1 teaspoon Vanilla
1 tablespoon Pumpkin pie spice
6 Eggs
1 cup Canned or freshly cooked and drained pumpkin
1 quart Water
1 pack (12-oz) cranberries
1 cup Sugar
1 teaspoon Lemon juice
¼ cup Amaretto or Grand Marnier

CRUST

FILLING

CRANBERRY SAUCE

CRUST: Combine, mix well, and spread evenly in a 9-inch pie pan.

FILLING: Combine cream cheese and sugar in a large bowl. Beat 1 minute at medium speed until light and creamy. Add sour cream. Mix 1 minute. Add vanilla and pumpkin pie spice. Mix 1 minute. Add eggs. Mix 1 minute. Add pumpkin. Mix **2** minutes. Pour into prepared pie crust.

Bake at 375 degrees for 45 minutes, until firm. Chill overnight, and serve with Cranberry Sauce.

Posted to JEWISH-FOOD digest V96 #56 Date: Mon, 21 Oct 1996 12:01:46 PST From: magwrit1@... (Michelle Young)

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