Cranberry Cheesecake Pie
By Yankee Magazine|Oct 18 2004|
I was given this recipe by my sister-in-law about 5 years ago, and having tasted it once, included it in my “gotta keep” file. It’s a nice change from pumpkin or apple pie for those special occasions, and oh so easy!
Yield
9 or 10
Cheesecake
Ingredients
1 package cream cheese
1 tin sweetened condensed milk
1/4 cup lemon juice
1 single unbaked pie shell
2 tablespoons cornstarch
1 tablespoon brown sugar
1 14-ounce can whole cranberries
Instructions
Combine cream cheese with condensed milk and lemon juice. Mix until smooth. Pour into the unbaked pie crust.
Combine cornstarch and brown sugar together. Add cranberries and mix well. Spoon over cream cheese layer.
Notes
Place a piece of foil under the pie while baking to catch any drips. This pie freezes well either baked or unbaked.
Topping
Ingredients
1/2 cup flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup Golden-flavored Crisco shortening
3/4 cup chopped pecans or almonds
Instructions
Combine flour, brown sugar, and cinnamon in a bowl. Cut in shortening until crumbly. Add nuts. Sprinkle over cranberry layer evenly.
Bake at 375 degrees for 45 to 55 minutes, until set and golden. After 40 minutes, cover top with foil if the crust is getting too brown.
This is delicious!