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Pumpkin Week!: Cranberry Pumpkin Cheesecake

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16 oz. softened cream cheese

1/2 cup sugar

1 tsp. vanilla

2 eggs

1 – 15 oz. can pumpkin

1 tsp. cinnamon

1/2 tsp. each nutmeg, ground ginger, ground cloves

pinch of salt

a 9 inch graham cracker or chocolate crumb crust

1 cup cranberry sauce

Instructions:  In a large bowl, mix together the cream cheese, sugar, and vanilla.  Beat until smooth.  Add eggs 1 at a time, beating well.  Mix in the pumpkin, spices, and salt.  Pour 3/4 cup of the pumpkin mixture into the pie crust.  Top with half a cup of cranberry sauce, then rest of pumpkin mixture, and finally the last of the cranberry sauce.  Use a skewer to swirl the cranberry sauce into the pumpkin.  Bake for 45 minutes to 1 hour at 350 degrees F.  The cheesecake will still be jiggly in the center.  Allow to cool thoroughly and then refrigerate.  Needs to be refrigerated at least 2 hours before serving.

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