Pumpkin Cranberry Cheesecake

Quite a few years ago, at a bookstore in Dallas, there was this little paperback titled, “Holiday Celebrations Cookbook” on a table for $1.00. I bought all they had. I’ve given all of them away except I kept one as the recipes in it are really so good and some of them very unusual. This one caught my eye and I have made it to serve during the holidays. It gets great reviews, so here is the recipe.

Crust

1 1/2 cups vanilla wafers, crushed (about 33 wafers)

1/4 cup sugar

1/4 finely ground pecans

1/4 cup melted butter

Filling

1 (8 oz) softened cream cheese

1 cup canned pumpkin

1/2 cup sugar

1/4 cup packed light brown sugar

2 teas lemon juice

1 teas ground cinnamon

1 teas vanilla

1/2 teas ground nutmeg

1 (8 oz) Cool Whip, thawed

Cranberry Sauce

1 1/2 cups whole cranberries

1/2 cup water

1/2 cup sugar

2 teas cornstarch

Toss vanilla wafer crumbs, 1/4 cup sugar, pecans and melted butter in a large mixing bowl. Press mixture into bottom and 2″ up sides of an 8″ spring form pan.

Bake in preheated 350 oven for 5 minutes. Cool on wire rack. In a large mixing bowl, beat cream cheese, pumpkin, 1/2 cup sugar, the brown sugar, lemon juice, cinnamon, vanilla and nutmeg. After ingredients are well blended, Fold in Cool Whip. Turn mixture into cooled crust and chill for 4 hours. Combine cranberries, water, 1/2 cup sugar and cornstarch in a saucepan. Cook until mixture boils, stirring constantly. Cook and stir 2 minutes longer. Cool to room temperature, then chill. Spoon over cheesecake. Garnish servings with additional whipped cream.

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