Pumpkin Cheesecake with Cranberry Topping Recipe

Posted by
Rate It!
Pumpkin Cheesecake with Cranberry Topping
Add your photo!
Ingredients
28
Count
Nutrition
1836
Calories
Total time
240
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Pastry: Using a food processor, grind almonds.
  2. Add 1/2 cup of the flour and process until fine.
  3. Place almond mixture in a bowl.
  4. Using the processor, cream the butter and powdered sugar.
  5. Add in egg and vanilla and process.
  6. Add in remaining flour, the almond mixture and salt, and pulse until a soft dough forms.
  7. Pat the pastry into a round shape and refrigerate for about an hour, or until firm.
  8. Preheat oven to 325ºF.
  9. Roll out dough on a lightly floured surface.
  10. The pastry should be about a 14 inch round and about 1/4 inch thick.
  11. Place pastry in a 11 1/2 inch fluted tart pan, with a removable bottom.
  12. Press pastry into pan, folding excess back into pan and pressing into sides.
  13. Parbake the pastry (with a layer of parchment and dried beans) for 25 minutes, then remove the parchment and beans and continue to bake another 10 minutes.
  14. Cool slightly.
  15. Make Filling: Using a large bowl, combine cream cheese, brown sugar, spices and salt.
  16. Beat on medium until smooth, then add pumpkin puree and continue beating until smooth.
  17. Beat in the cream, syrup, vanilla and eggs on low.
  18. Place the crust on a baking sheet in the oven, and pour in pumpkin mixture.
  19. Bake 30-35 minutes until custard is set, though slightly jiggles in the center.
  20. Cool completely.
  21. Make Cranberry Topping: Place cranberries in a saucepan with a 1/2 cup of water and cook over medium high heat, until cranberries split.
  22. Allow to cool.
  23. Puree until smooth and strain.
  24. Add sugar and 1/4 cup water to a saucepan and bring to a boil, stirring constantly.
  25. Allow to cool.
  26. Add orange juice and cranberry puree and stir until combined.
  27. Soften gelatin in 2 tablespoons of water-about 5 minutes.
  28. Finish melting in the microwave, 10 seconds on high.
  29. Whisk into the cranberry mixture and pour over the pumkin custard.
  30. Refrigerate until set- for at least 1 hour, and up to 2 days.
  31. Remove outer shell of tart pan and serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1835.77 Kcal (7686 kJ)
Calories from fat 977.59 Kcal
% Daily Value*
Total Fat 108.62g 167%
Cholesterol 318.1mg 106%
Sodium 1180.31mg 49%
Potassium 2092.23mg 45%
Total Carbs 195.54g 65%
Sugars 115.98g 464%
Dietary Fiber 5.89g 24%
Protein 24.77g 50%
Vitamin C 16mg 27%
Vitamin A 0.4mg 14%
Iron 1.9mg 10%
Calcium 258.1mg 26%
Amount Per 100 g
Calories 320.53 Kcal (1342 kJ)
Calories from fat 170.69 Kcal
% Daily Value*
Total Fat 18.97g 167%
Cholesterol 55.54mg 106%
Sodium 206.09mg 49%
Potassium 365.31mg 45%
Total Carbs 34.14g 65%
Sugars 20.25g 464%
Dietary Fiber 1.03g 24%
Protein 4.32g 50%
Vitamin C 2.8mg 27%
Vitamin A 0.1mg 14%
Iron 0.3mg 10%
Calcium 45.1mg 26%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 45
    Points
  • 51
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top