Take that can of cranberries and make something magnificent with it!
As a child, the only experience I had with cranberries was the canned jellied kind. Now plenty of people enjoy that, but I am not one of those folks. I thought that I just didn't like cranberries, period. End of story. Then as an adult, I decided to try them again, but not in jelly form. I think my first brush with cranberries as an adult was fresh cranberries and I loved them. Fresh cranberries are so perfectly tart. So I am making up for lost time and eating all the cranberry things.
This pie was a good compromise for me because I also don't really care for pie (because of the crust) but Nick does. But it's also partly cheesecake, so that works for me. This is like the perfect mixture of so many delicious things. The cranberries are tart and are lovely paired with the creamy cheesecake and buttery crumble. I can't even with how wonderful this dessert is. Perfect substitute for jellied cranberries, if you don't like it :)
What you need:
For the crust:
- 1 pie crust, homemade or store-bought
- 8 oz. cream cheese, at room temperature
- 1/3 cup granulated sugar
- 2 eggs, at room temperature
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- 1 can (14 oz.) whole berry cranberry sauce
- 2 Tbsp. cornstarch
- 1 Tbsp. brown sugar
- 1 1/4 cups all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 7 Tbsp. unsalted butter, melted
- For the crust: Place pie crust into a pie plate.
- For the cheesecake layer: beat cream cheese and sugar together over medium speed, about 2 minutes.
- Then add eggs, lemon juice, and vanilla and beat on medium-low speed until no lumps remove.
- Pour cheesecake layer into pie crust.
- For the cranberry layer: In a small bowl, mix together ingredients. Then gently spoon over the top of the cheesecake layer evenly.
- For the crumb topping: Mix together flour and sugars. Drizzle butter over the top and mix with a fork until pea-sized crumbs form. Sprinkle on top of the pie.
- Bake in a preheated 375 degree oven for 45 to 55 minutes or until crust and topping are goldent brown. Cover with foil towards the end, if needed.
- Cool on a wire rack for 1 hour before moving pie to the refrigerator to chill for at least 2 hours.
Another cranberry recipe I tried and loved is Sausage and Cranberry Stuffing - loved the spicy sausage, pecans, and cranberries with cornbread stuffing. Fantastic!! I also love cranberry salsa, but have yet to make a homemade version. This recipe for Cranberry Salsa comes from Family Favorite Recipes and they have it served with cream cheese, although I prefer brie cheese and toasted French bread.
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