Pumpkin Cranberry Orange Cheesecake Recipe

Crust:

1) Preheat oven to 300 degrees f.

2) Put cookie crumbs in a small bowl and stir in the melted butter.

3) Press the mixture in the bottom of spring form pan.

4) Bake crust for 10 minutes.

Cheesecake:

1) Put cream cheese in the bowl of an electric mixture. Using the paddle attachment, beat on medium speed for about 2 minutes, until smooth.

2) Continuing to mix, slowly add the sugar and the salt.

3) Add the eggs one at a time and mix well.

4) Add the ginger, cinnamon, pumpkin puree, cranberries, and orange zest.

5) Spread the batter over the cooked crust.

6) Put the cheesecake into the oven and bake for 55 to 6o minutes, until almost set. The center of the cake will not be completely firm.

(Note: place a pan of hot water on a rack below the cheesecake. The steam will prevent a crust from forming on top of the cake.)

7) When the cake is done, loosen it from the edges of the pan by running a knife around the inside edge. Let the cake cool for 30 minutes at room temperature. Both of these steps will help prevent the top of the cake from cracking.

8) Refrigerate the cheesecake in its pan until cold.

9) Unmold the cheesecake by running a knife around the inside edge of the pan.

10) To serve, cut the cheesecake with a hot, dry knife (dip the knife in hot water, then dry it off).