Cranberry Cheesecake Pie
Yield
1 PiePrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | oz |
pie shell (9 inch)
|
|
| 1 | can |
cranberry sauce
whole berry |
*
|
| ½ | cup |
pecans
chopped |
|
| 1 | cup |
sugar
granulated, divided |
|
| 1 | tablespoon |
cornstarch
|
|
| 12 | ounces |
cream cheese
|
|
| 1 | tablespoon |
milk
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | oz |
pie shell (9 inch)
|
|
| 1 | can |
cranberry sauce
whole berry |
*
|
| 118 | ml |
pecans
chopped |
|
| 237 | ml |
sugar
granulated, divided |
|
| 15 | ml |
cornstarch
|
|
| 346.8 | ml/g |
cream cheese
|
|
| 15 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 450F.
Prepare crust as on package for either a 9 inch pie or 10 inch tart (using pan with removable bottom) Bake 9 to 11 minutes until light golden brown. (Prick bottom withfork before baking.)
Lower heat to 375℉ (190℃).
Combine cranberry sauce, pecans, ⅓ cup sugar and corntarch; pour into shell.
In another bowl, beat cream cheese, ½ cup of the sugar, milk and eggs at medium speed.
Spread evenly over cranberry layer.
Bake 25 to 30 minutes or until set.
Mix sour cream, remaining sugar and vanilla until well blended and spread evenly over pie.
Bake another 5 minutes.
Cool. Chill until cold and serve.
