Cranberry Cheesecake Pie

When you have leftover cranberries from Thanksgiving, it’s always fun to see what other ways you can use them. My daughter was begging me to make something with them and found this great recipe that would use up some of the ingredients in my kitchen.

My daughter and husband LOVED this recipe. It was tart from the cranberries and creamy with the perfect pie crust. I don’t make my own pie crust, I know … but I found that Marie Callender’s frozen pie crust is just as good as homemade.

Cranberry Filling:

8 oz cranberries

6 Tbsp sugar

1/2 tsp lemon zest

1 tsp lemon juice

1/2 cup water

Cheesecake:

8 oz cream cheese, softened at room temperature

1/2 cup sugar

1 egg

1 tsp vanilla extract

Frozen pie crust

Make the cranberry sauce first by adding the cranberries, sugar, lemon juice, zest and water in a heavy bottomed sauce pan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 minutes until the cranberries have thickened. Set aside to cool.

Preheat your oven to 350 degrees. In a medium bowl, whip the cream cheese and sugar with a hand mixer until light and creamy. Add in the egg and vanilla extract and combine. Pour the mixture into the frozen pie crust. Drop the cooled cranberry filling evenly over the top of the cheesecake.

Bake for 45 to 55 minutes or until the crust is golden brown and the cheesecake filling is set. Remove from the oven and allow to cool completely. Once cooled, place in the refrigerator for at least 2 hours. Slice and serve.

Source: Adapted from Bake or Break

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