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Cranberry Cheesecake Pie

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Recipe

 

Yield

1 Pie

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
15 oz pie shell (9 inch)
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1 can cranberry sauce
whole berry
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½ cup pecans
chopped
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1 cup sugar
granulated, divided
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1 tablespoon cornstarch
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12 ounces cream cheese
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1 tablespoon milk
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2 large eggs
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1 cup sour cream
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½ teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
15 oz pie shell (9 inch)
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1 can cranberry sauce
whole berry
* Camera
118 ml pecans
chopped
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237 ml sugar
granulated, divided
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15 ml cornstarch
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346.8 ml/g cream cheese
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15 ml milk
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2 large eggs
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237 ml sour cream
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2.5 ml vanilla extract
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 712g (25.1 oz)
Amount per Serving
Calories 318959% from fat
 % Daily Value *
Total Fat 210g 323%
Saturated Fat 78g 391%
Trans Fat 0g
Cholesterol 227mg 76%
Sodium 3382mg 141%
Total Carbohydrate 98g 98%
Dietary Fiber 6g 24%
Sugars g
Protein 67g
Vitamin A 34% Vitamin C 1%
Calcium 26% Iron 70%
* based on a 2,000 calorie diet How is this calculated?
 

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