Cranberry Cheesecake Pie
Delicious cheesecake with the added punch of cranberries makes this a special dessert to serve all season long.
Servings: 12 + servings
Ingredients
- 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
Instructions
- 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.