Best 3 Cranberry Cheesecake Pie Recipes
Indulge in a delightful symphony of flavors with our delectable Cranberry Cheesecake Pie, a culinary masterpiece that seamlessly blends the tangy sweetness of cranberries with the creamy richness of cheesecake. This exceptional dessert, encased in a flaky, golden crust, offers a captivating experience for your taste buds. Embark on a delightful journey through our curated collection of recipes, each carefully crafted to cater to your unique preferences. From the classic Cranberry Cheesecake Pie, adorned with a ruby-red cranberry topping, to its irresistible cousin, the No-Bake Cranberry Cheesecake Pie, a time-saving indulgence that delivers the same burst of flavors without the hassle of baking. For those seeking a gluten-free option, our Gluten-Free Cranberry Cheesecake Pie awaits, a testament to the boundless possibilities of culinary creativity. And for those who prefer a vegan treat, the Vegan Cranberry Cheesecake Pie stands ready to tantalize your taste buds with its plant-based goodness. With our comprehensive guide, you'll effortlessly navigate the art of creating this exceptional dessert, impressing family and friends with your newfound baking prowess.
Let's cook with our recipes!
CRANBERRY WALNUT CHEESECAKE PIE
I got this off the Keebler site. It is fabulous! I made this at Thanksgiving for some of the family who are not fond of Pumpkin Pie. Everybody loved it! This is a wonderful pie to serve during the Holidays along with your traditional pies!
Provided by Little Bee
Categories Dessert
Time P4DT15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl beat milk, pudding mix and lemon peel with wire whisk for 1 minute.
- (Mixture will be very thick.) Whisk in half of the whipped topping.
- Carefully spread half of pudding mixture in crust.
- Spoon half of cranberry sauce over pudding mixture.
- Sprinkle with half of the walnuts.
- Top with remaining pudding mixture.
- Refrigerate at least 4 hours or until set.
- Top with remaining cranberry sauce, whipped topping and walnuts.
- Garnish as desired.
- Store in refrigerator.
- *Note:To toast walnuts, spread evenly on baking sheet.
- Bake at 350°F for 5 to 7 minutes or until light golden brown, stirring once or twice.
CHEESECAKE CRANBERRY PIE
This recipe cleverly combines cheesecake and cranberry pie in one fantastic dessert. Make it a day ahead for added convenience. -Pamela Brown, Ingersoll, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Spread cranberry sauce over the bottom of pastry shell. In a small bowl, beat cream cheese and sugar until smooth. Beat in the eggs, flour and vanilla on low speed just until combined. Pour over cranberry layer., Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack. Cover and refrigerate for at least 4 hours before cutting.
Nutrition Facts : Calories 439 calories, Fat 18g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 219mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY CHEESECAKE PIE
I made this delicious pie last Thanksgiving. Everyone loved it and wanted the recipe, a simple dessert that is beautiful on the Thanksgiving dessert table. It won't last long! In a pinch, this pie can be whipped up in 10 minutes, tops!!
Provided by Cassie *
Categories Fruit Desserts
Time 20m
Number Of Ingredients 6
Steps:
- 1. Gather your ingredients.
- 2. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. (Mixture will be thick.) Gently stir in half of the whipped topping.
- 3. Spread half of the pudding mixture onto bottom of crust; cover with half of the cranberry sauce. Sprinkle with walnuts; cover with remaining pudding mixture.
- 4. Refrigerate several hours or until set. Top with remaining whipped topping just before serving. Garnish with fresh cranberries, if desired. Serve with remaining cranberry sauce. Store leftover pie in refrigerator.
Tips:
- Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they should be thawed and drained before using.
- Be sure to measure the flour correctly. Too much flour will make the pie crust tough.
- Chill the pie crust and filling before baking. This will help to prevent the crust from shrinking and the filling from curdling.
- Bake the pie until the crust is golden brown and the filling is set. The pie should be slightly jiggly in the center.
- Let the pie cool completely before serving. This will help the filling to set and the flavors to meld.
Conclusion:
This cranberry cheesecake pie is a delicious and festive dessert that is perfect for any occasion. The creamy cheesecake filling is perfectly complemented by the tart cranberries, and the graham cracker crust adds a touch of sweetness. This pie is sure to be a hit with everyone who tries it!
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