Pumpkin cheesecake with cranberry sauce
1 Servings
Ingredients
| Quantity | 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 |
Directions
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)