Cranberry Swirl Pumpkin Cheesecake

tell me this doesn't sound great!

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 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

Directions

1. Preheat oven to 350°F 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.