Cranberry Swirl Pumpkin Cheesecake

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 (15 ounce) can solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 pinch salt
• 1 (9 inch) graham cracker crust
• 1 (10 ounce) container frozen cranberry-orange sauce, thawed and pureed in food processor

1. Preheat oven to 350u0b0F Beat cream cheese, sugar and vanilla in large bowl with electric mixer at medium speed until smooth and well blended. Add eggs, one at a time, beating well after each addition. Add pumpkin, spices and salt; beat until well blended.
2. Spread 3/4 cup pumpkin mixture evenly in crust. Pour about 1/3 cup cranberry sauce over pumpkin mixture. Top with remaining pumpkin mixture and remaining cranberry sauce. Swirl cranberry sauce into pumpkin mixture with knife, being careful not to scrape crust.
3. Bake 50 to 60 minutes. (Cheesecake will not be completely set in the center.) Cool completely on wire rack. Refrigerate at least 2 hours or overnight.

cream cheese, sugar, vanilla, eggs, solidpack pumpkin, ground cinnamon, ground nutmeg, ground ginger, ground cloves, salt, graham cracker crust, cranberryorange sauce

Taken from www.food.com/recipe/cranberry-swirl-pumpkin-cheesecake-218505 (may not work)