Pumpkin Cheesecake with Cranberry-Pecan Sauce

Pumpkin Cheesecake with Cranberry-Pecan Sauce

Compliments of your Market District® Culinary Team

	Serves: 12 Prep Time: 15 min. Cooking Time: Bake Time: 45 min. Ingredients   Cheesecake 4 8 oz. packages cream cheese — room temperature 1–1/4 cups sugar 1 Tbsp. pumpkin pie spice 1–1/2 cups canned or fresh pumpkin purée 3 large eggs 1 Tbsp. Madagascar bourbon vanilla bean paste 2 9-inch Arrowhead Mills graham cracker crusts   Cranberry-Pecan Sauce 2 cups cranberries — fresh (or frozen and thawed) 1 cup Market District® Valencia orange juice 3 Tbsp. sugar 1 tsp. cinnamon 2 Tbsp. Grand Marnier® (optional) 1 cup pecans — chopped Directions Preheat oven to 325° Fahrenheit. Beat cream cheese, sugar, and pumpkin spice. Add pumpkin purée and beat until smooth. Add eggs and vanilla and continue beating until smooth. Pour cheesecake batter into crusts. Set one cheesecake pan on a large piece of aluminum foil and fold the sides up around it. Place it in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the crust pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should jiggle when removed from the oven and set as it cools for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Repeat with other cheesecake. While cheesecakes are baking, make the sauce. Combine all ingredients in a saucepan and cook over medium heat until most of the liquid is gone and it has thickened, about 45 minutes. Refrigerate until ready to serve, then warm sauce and ladle over top of cheesecake. Chef’s Tip: For a denser cheesecake, omit the foil and water bath and simply bake on a sheet pan at 325°F for 50 minutes. Let sit for about 5 minutes and then refrigerate for at least 4 hours before serving.

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