02 Oct 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
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.