Pumpkin Cranberry Cheesecake

Cranberries and pumpkin in a cheesecake…three of the best flavors of the holidays, together in one awesome dessert.

Serves: 8Prep: 40 minutesCook: 1 hour 30 minutesTotal: 2 hours 10 minutesDifficulty: Easy

Serves: 8


  • 1⁄2 cup water
  • 1 1⁄2 cups sugar, divided
  • 1 bag (16 oz.) fresh or frozen cranberries, defrosted
  • 1 orange, juiced
  • 2 teaspoons plus 1 Tbsp. Ground Cinnamon
  • 2 cups cinnamon graham crackers, finely crushed
  • 3 tablespoons butter, melted
  • 4 packages (8 oz. each) Original Cream Cheese, softened
  • 3⁄4 cup brown sugar
  • 1 can (15 oz.) 100% Pure Pumpkin
  • 1⁄4 cup sour cream
  • 4 large eggs
  • 2 large egg yolks
  • 3 teaspoons Ground Ginger
  • 3 teaspoons Ground Cloves
  • 2 teaspoons nutmeg, freshly grated
  • 2 cups cranberry sauce


  • Bring water, sugar, cranberries, zest, orange juice and 2 teaspoon cinnamon to a boil in a medium saucepan.
  • Continue cooking on medium heat until most of the cranberries burst open. Approximately 6 minutes. Allow to cool slightly and purée cranberries if desired. Transfer to a container and chill to thicken.
  • Preheat oven to 350°F. In a large bowl combine the graham crackers and butter. The mixture should look like wet sand and hold together in a clump when pressed.
  • Press the crust mixture evenly into the bottom and 1” up the sides of a 9” springform pan. Bake the crust until it is fragrant and just starting to brown around the edges, 8-10 minutes. Let cool on a rack while the filling is being prepared.
  • In the bowl of a large food processor, mix the cream cheese and remaining sugar. Add pumpkin, sour cream, 1 tablespoon ground cinnamon, ginger, cloves, nutmeg and combine. Add eggs and egg yolks 1 at a time, mixing after each addition.
  • Pour ½ cup cranberry sauce onto the cooled crust, spreading evenly. Top with cheesecake batter and wrap the bottom of the pan with a piece of foil big enough to go up the sides as well. Place in a roasting pan and fill with boiling water halfway up the sides of the pan. Bake for 1 hour and 30 minutes. The cheesecake is done when the outer 2” are puffed and set and the center jiggles.
  • Turn the oven off and cool the cheesecake inside for an hour, with the door propped open. Remove from the oven and water bath, unwrap foil and transfer to a cooling rack. Run a thin bladed knife around the edge of the cake to make sure it doesn’t stick to the sides. Let cool completely and then refrigerate for 4 hours or overnight.
  • Serve topped with remaining cranberry sauce, whipped cream, sugared cranberries and candied ginger or orange zest.