Cranberry Pumpkin Cheesecake -

5 from 6 votes

Cranberry Pumpkin Cheesecake

This Cranberry Pumpkin Cheesecake features a creamy pumpkin cheesecake over a layer of cranberry sauce. It's a delicious dessert that's perfect for fall!

Prep Time45

Cook Time1 50

Total Time2 35

Course: Dessert

Cuisine: American

Keyword: cheesecake, cranberry, pumpkin, thanksgiving

Servings: servings

Calories: 523kcal

Author: David

Ingredients

For the Crust

¾ cup pecans
2¼ cups vanilla wafer crumbs
2 Tbsp brown sugar
½ cup unsalted butter melted

For the Cranberry Layer

4½ cups cranberries fresh or frozen
1 cup granulated sugar
3 Tbsp cornstarch
3 Tbsp orange juice

For the Cheesecake

32 oz. cream cheese room temperature
¾ cup granulated sugar
½ cup brown sugar
3 Tbsp all-purpose flour
15 oz. canned pumpkin puree note: not pumpkin pie filling
4 large eggs
2 large egg yolks
½ cup sour cream
2 tsp vanilla extract
1 tsp ground cinnamon

For Serving

fresh whipped cream

Instructions

For the Crust

Preheat oven to 350°F.
Grease and flour a 9-inch or 10-inch springform pan. Line bottom of pan with parchment paper; set pan aside.
Using a food processor or mini-chopper, pulse the pecans until finely ground.
Using a large bowl, add ground pecans, vanilla wafer crumbs, brown sugar and butter; stir until well combined.
Transfer mixture into prepared pan; press crumbs into bottom and up sides of pan. (Tip: A flat bottomed glass is helpful for this step.)
Bake for 15 minutes.
Remove pan from oven and let cool.
Reduce oven temperature to 325°F.

For the Cranberry Layer

Using a large saucepan, add cranberries, sugar, cornstarch and orange juice.
Place over medium heat, stirring often, until mixture begins to boil.
Reduce heat to medium; cook uncovered for 8-10 minutes, or until mixture has thickened and most of the cranberries have burst.
Remove from heat and let cool slightly.
Spread 1 cup of cranberry sauce evenly on top of the baked crust. (Note: Refrigerate remaining cranberry sauce. It will be used as a topping for the cheesecake.)

For the Cheesecake

Using a countertop mixer, beat the cream cheese on medium speed until completely smooth (~3 minutes).
Add sugar, brown sugar and flour; mix on medium speed until well combined.
Add canned pumpkin; mix until well combined.
Using a separate bowl, whisk eggs and additional egg yolks together. Add this egg mixture to the mixing bowl in 2 additions, mixing fully after each addition.
Add the sour cream, vanilla and cinnamon; mix on medium speed until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
Pour batter into the pan on top of the cranberry layer.
Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan. Fill pan with ~½” of water. Bake at 325°F until center of cake is just barely set (~70-80 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)
Remove cake from oven and let cool for 10 minutes.
Carefully run a knife around the edge of the pan to loosen. Let cheesecake continue to cool for 1 hour.
Cover pan with plastic wrap and refrigerate or freeze overnight.

For Serving

The next day, remove the cake from the freezer and release the springform pan. Transfer the cake to a serving platter and defrost in a refrigerator for 4-5 hours.
Before serving, top cheesecake with reserved cranberry sauce and a dollop of whipped cream. Sprinkle a tiny bit of ground cinnamon or nutmeg on top of whipped cream.
{Optional} Sprinkle sugared cranberries on top of whipped cream.

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