Cranberry Cheesecake Recipe

Cranberry Cheesecake Pie

Yield: 10 Servings

Ingredients

1 pk (15oz) refrigerated pie
1 crusts
1 cn (16oz) whole bery cranberry
1 sauce
1/2 c chopped pecans
1 c granulated sugar, divided
1 tb cornstarch
12 oz cream cheese
1 tb milk
2 eggs
1 c sour cream
1/2 ts vanilla extract

Instructions

Preheat oven to 450F. Prepare crust as on package for either a 9" pie or 10" tart (using pan with removable bottom.) Bake 9-11 minutes until light golden brown. (Prick bottom withfork before baking.)

Lower heat to 375F. Combine cranberry sauce, pecans, 1/3 cup sugar and corntarch; pour into shell.

In another bowl, beat cream cheese, 1/2 cup of the sugar, milk and eggs at medium speed. Spread evenly over cranberry layer. Bake 25-30 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.

Per serving: 461 cal., 6 g. pro., 53 g carb., 26g (51%) fat, 89 mg chol., 283mg sod., 1 g fiber.

Adapted from a recipe in: Woman's Day Holiday Baking 1995

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