Pumpkin Cheesecake With Cranberry Topping

I invented this recipe last thanksgiving because I am not a fan of the tradtional pumpkin pie recipe

• Ready In: 45 mins
• Serves: 4-6
• Yields: 1 pie

Ingredients

• 2  cups pumpkin puree
• 1 1⁄4 tablespoons pumpkin pie spice
• 2 (8 ounce) packages cream cheese
• 1⁄2 cup milk
• 1⁄4 cup  flavored  liquid coffee creamer
• 1⁄2 cup powdered sugar
• 2  eggs
• 1  teaspoon pure vanilla extract
• 4  cups  crushed graham crackers
• 1⁄2 cup  melted butter
• 3  cups cranberries
• 1  cup water
• 1  cup  orange juice
• 1  orange, zest of
• 2  cups sugar

Directions

1. for the crust crush graham crackers and combine with melted butter. press down in a pie tin.
2. for the filling mix pumpkin, spice, cream cheese, milk, creamer, powdered sugar, vanilla and eggs and beat with electric mixer until smooth.
3. bake on 350 for 30 minutes.
4. for the topping boil water and juice. add sugar and zest and lower heat. add cranberries and simmer until they burst, about twenty minutes. when completly cooled top cheesecake.