 Traditional cheesecake gets a Thanksgiving twist with the inclusion of pumpkin and cranberries. Photo courtesy Butterball.
November 2008
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Thanksgiving Dinner Recipes
Page 5: Cranberry Pumpkin Crumble Cheesecake Squares
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On the menu:
Cranberry Pumpkin Crumble Cheesecake Squares
A fresh take on traditional cheesecake with the addition of canned pumpkin, dried cranberries
and spices on a crunchy pecan crust.
Ingredients
Crust
- 2-1/4 cups graham cracker crumbs
- 1 cup chopped pecans
- 2/3 cup firmly packed brown sugar
- 1/2 cup melted butter
- 1/2 teaspoon ground cinnamon
Cheesecake
- 4 packages (8 ounces each) softened cream cheese
- 1 cup sugar
- 3 tablespoons flour
- 1 cup sour cream
- 1 cup canned pumpkin
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 4 eggs
- 1 cup dried cranberries
Preparation
- Preheat oven to 325°F. Line a 13 x 9-inch baking pan with foil, with ends extending over sides of pan.
- For crust, combine crumbs, nuts, sugar and butter; mix well. Firmly press 3 cups of mixture onto bottom of prepared baking pan. Set aside remaining 1 cup while preparing cheesecake.
- For cheesecake, mix cream cheese, sugar and flour in large bowl of electric mixer on medium speed until blended, about 2 minutes. While mixing, add sour cream, pumpkin, pumpkin pie spice and vanilla until well blended. Add eggs, one at a time, mixing on low speed until just blended. Fold in cranberries.
- Pour cheesecake batter over crust. Sprinkle remaining crust mixture over top of cheesecake. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
- Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil edges. Cut into 16 pieces. Store leftover cheesecake in refrigerator.
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Recipes and photos courtesy Butterball.. All rights reserved. Additional material
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