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Low-Fat Cranberry Pumpkin Cheesecake

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“This is a recipe I got from Ocean Spray that I tweaked a bit to reduce the fat and calories. It was a huge hit at the Thanksgiving party we had at work. Some of them still talk about how much they loved it!”
READY IN:
2hrs 40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Combine gingersnap crumbs and butter 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.
  3. Using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth. Add eggs and pumpkin and mix well.
  4. Pour mixture 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.
  5. Remove from oven and cool completely on a wire rack. Cover and refrigerate at least 6 hours.
  6. Carefully remove sides of pan from cheesecake. Top with cranberry sauce.

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