Cranberry Cheesecake Pie
Author: Diane Schmidt, Created by Diane
Recipe type: Desssert
Cuisine: American
Serves: 12+ servings
- 1 pie crust, homemade or store bought (the filling will fill a 9" pie crust)
- 2-8 oz packages Philadelphia Cream Cheese (room temperature)
- 1 cup sour cream
- 1 16 oz bag fresh cranberries
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- Prepare pie plate with pie crust. (no need to pre bake pie crust, just add the filling and bake)
- In a food processor add 2 (room temperature) packages of cream cheese
- along with 1 cup sour cream and sugar and half package cranberries
- process until smooth
- Transfer mix to a bowl
- Mix in each egg
- then add in 1 tsp vanilla
- Once it was poured into the pie shell, place the other half bag of cranberries on top.
- Bake it at 325 for 45 minutes
- If you use a smaller pie crust, you can bake any remaining filling in small oven-safe dishes.
- Turn the oven off and leave the pie in the oven for one more hour.
- Remove pie, allow to cool completely before refrigerating.
- Cheesecake is best served cold.
- Place the cheesecake pie in the fridge and allow it to chill for at least 4 hours to set up nicely.
Recipe by Created by Diane at https://www.createdby-diane.com/2010/11/cranberry-cheesecake-pie.html
3.5.3251