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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!”
2hrs 40mins

Ingredients Nutrition


  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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