Pumpkin Pie Cheesecake With Candied Cranberry Topping

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• 1 (15 ounce) can pumpkin
• 1 1/2 cups finely crushed gingersnaps (8-9 oz.)
• 1/4 cup melted butter
• 2 tablespoons packed brown sugar
• 1 (8 ounce) package low-fat cream cheese, softened
• 1 1/4 cups packed brown sugar
• 1/4 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 5 eggs, slightly beaten
• 1 cup fresh cranberries (or frozen)
• 1/2 cup light corn syrup
• 1/2 cup cranberry sauce (or cranberry relish)

Recipe

• 1 position two oven racks, one above the other, bottom rack in lowest position. on bottom rack place a 13x9x2 inch baking pan and pour in water to 1" depth.
• 2 heat oven to 350*f. to drain pumpkin, line a fine mesh sieve with 100% cotton cheesecloth or a paper coffee filter; set over a bowl. spoon in pumpkin, set aside while preparing crust.
• 3 for the crust:.
• 4 in bowl stir together crushed gingersnaps, butter, and the 2 tbls. of brown sugar. press the crumb mixture onto bottom and about 1" up the sides of a 9x3" springform pan. bake 5 minutes or until firm. cool completely on rack.
• 5 for filling:.
• 6 in large bowl beat cream cheese and the 1 1/4 cups brown sugar with an electric mixer on medium speed until smooth. beat in pumpkin(discard liquid), flour, and pumpkin pie spice until combined. stir in eggs by hand.
• 7 pour filling into crust lined pan, spreading to sides of pan. place springform pan on baking sheet then on oven rack above water filled pan. bake 1 hour or until filling appears set when gently shaken. turn off the oven; let cheesecake stand in oven 30 minutes. (the top may crack as it cools).
• 8 cool in pan on wire rack 15 minutes. with a small sharp knife, loosen the crust from sides of pan; cool 30 minutes. remove sides of springform pan; cool completely on rack. cover and chill at least 4 hours before serving. serve with cranberry topping.
• 9 to make cranberry topping:.
• 10 in a small saucepan combine 1 cup cranberries and corn syrup. cook and stir over medium heat 4-5 minutes or until berries begin to pop. remove from heat. stir in 1/2 cup cranberry sauce or relish. cool.
• 11 makes about 1 1/2 cups topping.