PUMPKIN-CHEESECAKE PIE WITH CRANBERRY GLAZE

Pumpkin-Cheesecake Pie with Cranberry Glaze image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 9

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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.