Pumpkin Cheesecake With Cranberry Topping |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I invented this recipe last thanksgiving because I am not a fan of the tradtional pumpkin pie recipe Ingredients:
2 cups pumpkin puree |
1 1/4 tablespoons pumpkin pie spice |
2 (8 ounce) packages cream cheese |
1/2 cup milk |
1/4 cup flavored liquid coffee creamer |
1/2 cup powdered sugar |
2 eggs |
1 teaspoon pure vanilla extract |
4 cups crushed graham crackers |
1/2 cup melted butter |
3 cups cranberries |
1 cup water |
1 cup orange juice |
1 orange, zest of |
2 cups sugar |
Directions:
1. for the crust crush graham crackers and combine with melted butter. press down in a pie tin.
2. for the filling mix pumpkin, spice, cream cheese, milk, creamer, powdered sugar, vanilla and eggs and beat with electric mixer until smooth.
3. bake on 350 for 30 minutes.
4. for the topping boil water and juice. add sugar and zest and lower heat. add cranberries and simmer until they burst, about twenty minutes. when completly cooled top cheesecake.
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