Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.71 Kcal (798 kJ) | ||
| Calories from fat | 83.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.28g | 14% | |
|---|---|---|---|
| Cholesterol | 48.72mg | 16% | |
| Sodium | 158.56mg | 7% | |
| Potassium | 66.19mg | 1% | |
| Total Carbs | 23.49g | 8% | |
| Sugars | 12.54g | 50% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 3.06g | 6% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1mg | 5% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 336.39 Kcal (1408 kJ) | ||
| Calories from fat | 147.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.37g | 14% | |
|---|---|---|---|
| Cholesterol | 85.93mg | 16% | |
| Sodium | 279.68mg | 7% | |
| Potassium | 116.75mg | 1% | |
| Total Carbs | 41.43g | 8% | |
| Sugars | 22.12g | 50% | |
| Dietary Fiber | 1.35g | 3% | |
| Protein | 5.39g | 6% | |
| Vitamin C | 1.2mg | 1% | |
| Iron | 1.7mg | 5% | |
| Calcium | 42.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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