Pumpkin Pie Cheesecake With Candied Cranberry Topping

May 12, 2023May 12, 20230 5
Pumpkin Pie Cheesecake With Candied Cranberry Topping recipe for a sweet and tangy dessert
in Dessert

Prep

30 min

Cook

70 min

Ready In

6 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 can pumpkin
1 1/2 cups finely crushed gingersnaps
1/4 cup melted butter
2 tablespoons packed brown sugar
1 package low-fat cream cheese , softened
1 1/4 cups packed brown sugar
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
5 eggs , slightly beaten
1 cup fresh cranberries ( or frozen )
1/2 cup light corn syrup
1/2 cup cranberry sauce ( or cranberry relish )

Nutrision Information

Servings Per Recipe
12
Calories
463
Sugar
46g
Fat
23g
Pumpkin Pie Cheesecake With Candied Cranberry Topping is a decadent dessert that combines the creaminess of cheesecake with the flavor of pumpkin. The crust is made from gingersnaps, which add a subtle spicy flavor to the cheesecake. The cheesecake filling is made from low-fat cream cheese, canned pumpkin, and warm pumpkin pie spices, which give it a perfect seasonal taste. The candied cranberry sauce is a sweet and tangy topping that is easy to make and adds a festive touch to this cheesecake. Perfect for Thanksgiving or any other occasion, this dessert is sure to impress your guests.

Instructions

1.Preheat oven to 450°F.
2.In a medium bowl, mix together the finely crushed gingersnaps, melted butter, and 2 tbsp of packed brown sugar. Press mixture onto the bottom and up the sides of a 9-inch springform cake pan.
3.In a large mixing bowl, beat the softened low-fat cream cheese, 1 1/4 cups of packed brown sugar, all-purpose flour, and pumpkin pie spice until smooth. Add the slightly beaten eggs and mix until fully incorporated. Stir in the canned pumpkin until blended.
4.Pour the cheesecake mixture into the prepared crust and smooth out the top. Bake at 450°F for 10 minutes, then reduce the oven temperature to 325°F and bake for an additional 50 to 60 minutes or until the center is almost set. Allow the cheesecake to cool to room temperature, then chill it for at least 4 hours or overnight.
5.In a medium saucepan, combine the fresh or frozen cranberries, light corn syrup, and cranberry sauce or relish. Cook over medium heat, stirring occasionally, until the cranberries pop and the mixture thickens, about 10 to 12 minutes.
6.Pour the candied cranberry sauce over the chilled cheesecake, slightly mounding it in the center. Chill the cheesecake until ready to serve.

PROS

This Pumpkin Pie Cheesecake has the perfect blend of cream cheese and pumpkin flavors.
The addition of the candied cranberry topping gives the cheesecake a sweet and tangy flavor that perfectly complements the richness of the cream cheese.

This recipe is perfect for Thanksgiving or any other festive occasion.

CONS

This recipe is relatively high in sugar and fat, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This Pumpkin Pie Cheesecake contains a good amount of Vitamin A, which is essential for maintaining healthy vision, skin, and immune system.
The cranberries in the topping are a good source of antioxidants and have been shown to prevent urinary tract infections and improve gut health.

Print

Leave a Reply

Your email address will not be published.