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Cheesecake Cranberry Pie

 Cheesecake Cranberry Pie
This recipe cleverly combines cheesecake and cranberry pie in one fantastic dessert. Make it a day ahead for added convenience. —Pamela Brown, Ingersoll, Ontario
8 ServingsPrep: 15 min. Bake: 35 min. + chilling

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.