Recipe: Pumpkin Cranberry-Amaretto Cheesecake

PUMPKIN CRANBERRY-AMARETTO CHEESECAKE

Crust
3 C. graham cracker crumbs
1/2 C. sugar
1/2 C. (1 stick) melted butter

Preheat oven to 375 F. Combine graham cracker crumbs, sugar and butter; work mixture up sides of a large springform pan.

Filling
24 oz. cream cheese
1 C. sugar
1 C. sour cream
1 tsp. vanilla extract
1 T. pumpkin pie spice
6 eggs
1 (29 oz.) can pumpkin

Using electric mixer in a large bowl, blend cream cheese and sugar, adding sour cream, vanilla extract, spice, eggs and pumpkin. Spoon mixture into crumb crust and bake at 375 F for 30 minutes, then lower heat to 350 F and bake for 20 minutes, or until firm. Let cool, then refrigerate overnight.

Topping
1 (16 oz.) can whole cranberries
1 T. juice from fresh lemon
1/4 C. amaretto liqueur

Pur e cranberries, lemon juice and amaretto in blender. Serve some sauce over each slice. Makes 20 to 25 servings.