Cranberry Pumpkin Cheesecake - Lonsdale Quay Market
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Cranberry Pumpkin Cheesecake

Cranberry Pumpkin Cheesecake


Courtesy of Fusion Gourmet Sauces, sold at Kin’s Farm Market


1/4 cup margarine or butter

1 1/4 cup ginger snaps, crushed into crumbs

2 x 8-ounce package cream cheese, softened

2/3 cups sugar

2 eggs

1 x 14-ounce can pumpkin

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon salt

1 jar Fusion Gourmet Cranberry Sauce

To make the crust:

Melt butter in a saucepan and stir in crumbs.

Press into ungreased 9″ x 9″ springform pan and bake 350 F for 10 minutes.

To make the filling:

Beat cream cheese and sugar together well.

Add eggs, one at a time, beating after each addition. Mix in remaining ingredients.

Pour over crust and bake 350 degrees F for on hour or until firm.

Let cool in the oven for 15 minutes. Chill until serving.

To make the topping:

Pour sauce into a bowl and mix with a fork. Pour over cheesecake just before serving.