Cranberry Cheesecake Pie
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
- 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
InstructionsCombine 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.
Additional Notes:Place a piece of foil under the pie while baking to catch any drips. This pie freezes well either baked or unbaked.
- 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
InstructionsCombine 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.