Cranberry Pumpkin Cheesecake

Ingredients

• 0.3 cup brown sugar 
• 0.3 cup brown sugar 
• 4 tablespoons butter melted
• 14.5 ounce pumpkin puree canned
• 2 cups cookie crumbs 
• 24 ounce cream cheese softened
• 2  eggs 
• 2 tablespoons flour 
• 0.3 cup powdered sugar 
• 1 tablespoon pumpkin pie spice 

Equipment

• frying pan
• baking sheet
• oven
• mixing bowl
• wire rack
• hand mixer
• springform pan

Directions

1. Combine gingersnap crumbs and butter or margarine in a medium mixing bowl.
2. Place mixture in a 10-inch springform pan. Press crumbs evenly over bottom and 2-inches up the sides of pan; set aside.
3. Preheat oven to 350 degrees F.
4. Using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth.
5. Add eggs and pumpkin; mix well.
6. Pour into crust.
7. Place pan on a cookie sheet and bake for 1 hour. Turn off oven and let cheesecake remain in oven 1 hour longer.
8. Remove from oven; cool completely on a wire rack. Cover and refrigerate at least 6 hours.
9. Carefully remove sides of pan from cheesecake. Top with cranberry sauce. Makes 12 servings.