Ingredients Jump to Instructions ↓

  1. 2 cups gingersnap cookie crumbs

  2. 4 tablespoons butter or margarine, melted

  3. 3 (8-ounce) packages cream cheese, softened

  4. 1/3 cup packed brown sugar

  5. 1/3 cup powdered sugar

  6. 2 tablespoons all-purpose flour

  7. 1 tablespoon pumpkin pie spice

  8. 2 large eggs

  9. 1 (14 1/2-ounce) can pumpkin

  10. 1 (16-ounce) can Ocean Spray Whole Berry Cranberry Sauce

Instructions Jump to Ingredients ↑

  1. Combine gingersnap crumbs and butter or margarine in a medium mixing bowl. Place mixture in a 10-inch springform pan. Press crumbs evenly over bottom and 2-inches up the sides of pan; set aside. Preheat oven to 350ºF (175ºC). 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 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.


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