Reprinted from The Blood Type Diet Website (

Cranberry and Pumpkin or Winter Squash Cheesecake
Contributed by: gulfcoastguyAdded: Jan 09, 2008 at 07:19 PM

  • 1 cup fresh or frozen cranberries
  • 1/4 cup vegetable glycerine or agave nectar plus 1/3 cup of the same
  • 24 ounces cream cheese or neuchaftel cheese (according to food lists), at room temperature
  • 5 large eggs
  • 2/3 cup sour cream
  • 1 cup pureed pumpkin or winter squash like butternut(thick)
  • 1 teaspoon ground ginger
  • 1 recipe Faux Graham Cracker Crust for Cheesecakes(see recipebase])
How to make it:
  1. Make crust and place in a 10 inch spring form pan. Pre bake as per instructions and allow it to cool.
  2. In a saucepan combine cranberries and 1/4 vegetable glycerine or agave nectar.
  3. Heat for 10 minutes till berries pop and sauce thickens.
  4. Let cool completely.
  5. In a bowl beat cream cheese and 1/3 cup vegetable glycerine till smooth.
  6. Add eggs and sour cream and beat till smooth.
  7. Put 1 cup of this batter into a blender.
  8. Add squash/pumpkin puree and ginger to remaining batter and mix.
  9. Pour this batter into the cheese cake pan.
  10. Add the berries mixture to the blender and blend.
  11. Pour this mixture on top of the other cheesecake mixture.
  12. Using a butter knife swirl the cranberry mixture in a spiral pattern.
  13. Bake at 325F for approximately 1 hour until the center is still somewhat jiggly.
  14. Turn off the oven and leave the oven door open for 2 hours until the cake cools.
  15. Take out of the oven and cool completely then refrigerate.

    A list of potential modifications: neuchaftel or possibly chevre(soft goat cheese) instead of cream cheese, pecans or walnuts instead of almonds in the crust, possibly yogurt for the sour cream. I know it is kind of long and you might have to taste the batter and adjust the sweetness. I don't know a substitute for the sour cream. Maybe the other GT's can come up with one. Yogurt?