Ingredients
1-1/2 cups graham cracker crumbs3/4 cup ground pecans2 tablespoons sugar7 tablespoons butter, meltedCRANBERRY LAYER:4-1/2 cups fresh or frozen cranberries1 cup sugar3 tablespoons cornstarch3 tablespoons water4 teaspoons grated orange zestFILLING:3 packages (8 ounces each) cream cheese, softened3/4 cup sugar3/4 cup packed brown sugar1 can (15 ounces) pumpkin3 teaspoons vanilla extract1 teaspoon ground cinnamon4 large eggs, lightly beatenWhipped cream, additional ground cinnamon and shaved chocolate optional
Preparation
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place pan on a baking sheet.
In a small bowl, mix cracker crumbs, pecans and sugar; stir in butter. Press onto bottom and up sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°.
In a large saucepan, combine cranberry layer ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop and mixture is slightly thickened, stirring occasionally. Remove from heat. Cool slightly. Gently spread 1-1/2 cups into crust; chill remaining sauce for topping.
In a large bowl, beat cream cheese and sugars until smooth. Beat in pumpkin, vanilla and cinnamon. Add eggs; beat on low speed just until blended. Pour over cranberry layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, about 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
To serve, top with reserved cranberry sauce. If desired, serve with whipped cream, a sprinkle of cinnamon and shaved chocolate.
