Best Cranberry Cheesecake Pie Recipes

PUMPKIN-CHEESECAKE PIE WITH CRANBERRY GLAZE

Pumpkin-Cheesecake Pie with Cranberry Glaze image

No baking required: Just dress up a store-bought pumpkin pie with sweetened cream cheese and a cranberry glaze.

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

4 ounces cream cheese, at room temperature
3 tablespoons sugar
1 teaspoon fresh lemon juice
1/8 teaspoon pure vanilla extract
1/3 cup cold heavy cream
1 store-bought pumpkin pie
1/2 cup canned jellied cranberry sauce
2 tablespoons water
1 teaspoon cornstarch

Steps:

Beat the cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Beat in the lemon juice and vanilla. Beat in the heavy cream on high speed until stiff peaks form, 2 to 3 minutes. Spread the mixture on top of the pumpkin pie. Refrigerate until set, 1 to 2 hours.
Melt the cranberry sauce and 1 tablespoon water in a small saucepan over low heat, stirring until smooth, about 5 minutes. Mix the cornstarch with the remaining 1 tablespoon water in a small bowl, then whisk into the cranberry sauce. Bring to a simmer and cook just until thickened, about 30 seconds. Scrape into a bowl and let cool slightly, about 15 minutes. Spread over the cream cheese topping and refrigerate until set, about 30 minutes.

CRANBERRY WALNUT CHEESECAKE PIE

Cranberry Walnut Cheesecake Pie image

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

Ingredients

1 1/4 cups cold milk
2 (3 1/2 ounce) packages cheesecake flavor instant pudding and pie filling
1/2 teaspoon grated lemons, rind of or 1/2 teaspoon lemon, zest of
1 (8 ounce) container frozen non-dairy topping, thawed,divided
1 keebler graham cracker pie crust
1 (16 ounce) can whole berry cranberry sauce, divided
1/2 cup chopped walnuts, toasted,divided (*)

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.

CRANBERRY-WALNUT CHEESECAKE PIE

Cranberry-Walnut Cheesecake Pie image

Cranberry sauce and toasted walnuts are sandwiched between two fluffy layers of cheesecake-flavor pudding in this luscious no-bake holiday pie.

Provided by My Food and Family

Categories Recipes

Time 4h20m

Yield 10 servings

Number Of Ingredients 6

Ingredients

2 pkg. (3.4 oz. each) JELL-O Cheesecake Flavor Instant Pudding
1-1/4 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 can (16 oz.) whole berry cranberry sauce, divided
1/2 cup chopped toasted walnuts

Steps:

Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP.
Spread half the pudding mixture onto bottom of crust; cover with half the cranberry sauce. Sprinkle with nuts; cover with remaining pudding mixture.
Refrigerate several hours or until firm.
Top with remaining COOL WHIP and cranberry sauce just before serving.

Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 2.7523 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CHEESECAKE CRANBERRY PIE

Cheesecake Cranberry Pie image

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

Ingredients

2-1/2 cups whole-berry cranberry sauce
1 pastry shell (9 inches), baked
1 package (8 ounces) cream cheese, softened
2/3 cup sugar
2 eggs, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon vanilla extract

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

Cranberry Cheesecake Pie image

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

Ingredients

1 1/4 c cold milk
2 pkg. (4-serving size each) Jell-o cheesecake flavor instant pudding
1 tub (8 oz.) Cool Whip whipped topping, thawed, divided
1 can(s) can (16 oz.) whole berry cranberry sauce, divided; Fresh is good also, I used canned for this one
1 Honey Maid graham pie crust (6 oz.)
1 c chopped walnuts

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.

CRANBERRY CHEESECAKE PIE

Cranberry Cheesecake Pie image

I normally do not make pies but I just loved this recipe(From web site- Go Bold With Butter.)and how delicious it looked and wanted to share it. I do alot of baking and actually this would be the first cheesecake pie I make for my family. It would be perfect for Christmas or Thanksgiving or anytime you want pie. enjoy!

Provided by Eileen Hineline

Categories Pies

Time 1h

Number Of Ingredients 17

Ingredients

for the cranberry filling:
8 ounces cranberries
6 tablespoons granulated sugar
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1/2 cup water
FOR THE CRUST:
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
FOR THE CHEESECAKE:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Steps:

1. To make cranberry filling, combine cranberries, sugar, zest, juice and water in heavy saucepan. Bring to boil over medium-high heat. Then, decrease heat to medium-low and simmer for 10 minutes or until cranberries are soft. Set aside to cool.
2. Preheat oven to 350°F. To make crust, whisk together flour, sugar, baking powder and salt. Add butter and mix with pastry blender or fork until mixture is crumbly and holds together when pinched. Set aside 1/2 cup of mixture.
3. Transfer remaining crust mixture to 9-inch pie or tart pan. Press crust firmly and evenly into pan. Bake for 10 minutes. Then, set aside to cool slightly.
4. To make cheesecake filling, place cream cheese and sugar in large mixing bowl. Using electric mixer on medium speed, beat until light and fluffy. Add egg and vanilla, and mix until combined and smooth. Pour cheesecake filling over slightly cooled crust. Spread evenly.
5. Drop cranberry mixture by teaspoonfuls over cheesecake filling, leaving about 1/2-inch border around edges.
6. Crumble remaining crust mixture over top of cranberries. Bake 30 to 35 minutes, or until edges are golden brown and cheesecake filling is set.