I got this recipie from a friend of mine. Please know i do not own this recipie or any rights to it. The owner and original publisher does. I am just someone who had it sent to them.



Pumpkin Cranberry Cheesecake




Ingredients

Crust:

2 Cups
Gingersnap Cookie Crumbs

4 Tbsps
Melted Butter

Filling:

3 8-Oz Pkgs
Softened Cream Cheese

¨÷ Cup
Brown Sugar

¨÷ Cup
Powdered Sugar

1 Tbsps
Pumpkin Pie Space

2 Tbsps
Flour

2
Eggs

1 14-Oz Can
Pumpkin Puree

1 14-Oz Can
Whole Berry Cranberry Sauce


Combine gingersnap crumbs and butter or margarine in a medium mix-

ing bowl. Place mixture in a 10-inch spring-form pan. Press crumbs
evenly over bottom and 2-inches up the sides of pan; set aside.



Using an electric mixer, beat cream cheese, sugars, flour and pumpkin

pie spice in a large mixing bowl until smooth. Add eggs and pumpkin;

mix well. Pour into crust.



Place pan on a cookie sheet and bake at 350¨¬ degrees. for 1 hour. Turn

off oven and let cheesecake remain in oven 1 hour longer. Remove

from oven; cool completely on a wire rack. Cover and refrigerate at

least 6 hours.



Carefully remove sides of pan from cheesecake. Top with cranberry sauce.

Makes 12 Servings