Updated: Thursday, 15 Nov 2012, 12:11 PM CST
Published : Thursday, 15 Nov 2012, 7:25 AM CST
13 gingersnap cookies
1/2 cup walnuts
2 Tablespoon butter, melted
4 (8) ounce blocks of cream cheese
1 1/2 cups cup sugar
8 ounce sour cream
1/2 cup flour
1 1/2 tsp vanilla extract
1 cup pumpkin
3/4 tsp cinnamon
1/4 tsp ginger
16 ounce whole cranberry sauce
8 ounce cool whip
In a blender, combine cookies and walnuts until finely ground; stir in butter. Press crumb mixture onto bottom and 1 inch up side of greased 9 inch springform pan. Bake at 350 degrees for 8 minutes until set; cool.
At medium-high speed beat cream cheese and sugar until fluffy (about 3 minutes). At low speed, beat in eggs, one at a time. At medium speed, beat in sour cream, flour and vanilla (about 2 minutes).
Pour half of batter into crust. Bake 40 minutes until center jiggles slightly when pan is shaken. At low speed beat pumpkin, cinnamon and ginger into remaining batter. Spread cranberry sauce over hot cheesecake layer, leaving a 1/2 inch border. Top with pumpkin batter. Batter will almost come up to top edge of pan. Bake 40-45 minutes or until center jiggles slightly when pan is shaken. Turn oven off; let cake stand in oven with door closed for 20 minutes.
Run a knife around edge to loosen. Cool. Cover; refrigerate overnight. Top with cool whip if desired.