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Pumpkin Cranberry-Amaretto Cheesecake



  • 3 cups Graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) melted butter


  • 24 ounces cream cheese
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 6 eggs
  • 1 (29 ounce) can pumpkin


  • 1 (16 ounce) can whole cranberries
  • 1 tablespoon juice from fresh lemon
  • 1/4 cup amaretto liqueur


  1. Heat oven to 375 degrees F.
  2. Combine Graham cracker crumbs, sugar and butter; work mixture up sides of a large springform pan.
  3. Using electric mixer in a large bowl, blend cream cheese and sugar, adding sour cream, vanilla extract, spice, eggs and pumpkin.
  4. Spoon mixture into crumb crust and bake at 375 degrees F for 30 minutes, then lower heat to 350 degrees F and bake for 20 minutes, or until firm.
  5. Let cool, then refrigerate overnight.
  6. Puree cranberries, lemon juice and amaretto in blender.
  7. Serve some sauce over each slice.

Yield: 20 to 25 servings

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