Ingredients:
1 1/4 cups Gingersnap cookie crumbs
6 T butter (melted)
3- 8 ounce packages cream cheese, softened
1 1/2 t Watkins Pumpkin Pie Spice
3/4 cup sugar
1 t vanilla
3 eggs
Directions:
Mix crumbs and butter; press onto bottom of a 9-inch springform pan. In bowl, beat cream cheese, spice, sugar and vanilla with an electric mixer on medium until fluffy. Add eggs, one at a time, and mix well. Pour over crust and bake at 325 degrees for 1 hour until center is almost set. Chill overnight before removing from pan.
Topping:
Ingredients:
12 ounce fresh or frozen cranberrises
1 cup sugar
1 1/2 cups orange juice
2 T corn starch
Directons:
Combine cranberries, sugar, orange juice and corn starch. Stir over medium heat until cranberries soften. Cool sauce and spoon over cheesecake to serve.
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