Cranberry Swirl Pumpkin Cheesecake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 (15 ounce) can solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 pinch salt
• 1 (9 inch) graham cracker crust
• 1 (10 ounce) container frozen cranberry-orange sauce, thawed and pureed in food processor

Recipe

• 1 preheat oven to 350°f beat cream cheese, sugar and vanilla in large bowl with electric mixer at medium speed until smooth and well blended. add eggs, one at a time, beating well after each addition. add pumpkin, spices and salt; beat until well blended.
• 2 spread 3/4 cup pumpkin mixture evenly in crust. pour about 1/3 cup cranberry sauce over pumpkin mixture. top with remaining pumpkin mixture and remaining cranberry sauce. swirl cranberry sauce into pumpkin mixture with knife, being careful not to scrape crust.
• 3 bake 50 to 60 minutes. (cheesecake will not be completely set in the center.) cool completely on wire rack. refrigerate at least 2 hours or overnight.