Cheesecake Cranberry Pie Recipe

Cheesecake Cranberry Pie Recipe
Cheesecake Cranberry Pie Recipe photo by Taste of Home
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Cheesecake Cranberry Pie Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Cranberry Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p151

Nutritional Facts

1 slice: 439 calories, 18g fat (10g saturated fat), 89mg cholesterol, 219mg sodium, 65g carbohydrate (39g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Cranberry Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p151

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