Cheesecake Cranberry Pie Recipe

Cheesecake Cranberry Pie Recipe photo by Taste of Home

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This recipe cleverly combines cheesecake and cranberry pie in one fantastic dessert. Make it a day ahead for added convenience. —Pamela Brown, Ingersoll, Ontario

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Cheesecake Cranberry Pie Recipe

Prep: 15 min. Bake: 35 min. + chilling

Yield: 8 Servings

15 35 50

Ingredients

2-1/2 cups whole-berry cranberry sauce
1 pastry shell (9 inches), baked
1 package (8 ounces) cream cheese, softened
2/3 cup sugar
2 eggs, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon vanilla extract

Directions

Spread cranberry sauce over the bottom of pastry shell. In a small bowl, beat cream cheese and sugar until smooth. Beat in the eggs, flour and vanilla on low speed just until combined. Pour over cranberry layer.
Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack. Cover and refrigerate for at least 4 hours before cutting. Yield: 8 servings.

Nutritional Facts 1 slice equals 439 calories, 18 g fat (10 g saturated fat), 89 mg cholesterol, 219 mg sodium, 65 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cranberry Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p151