Cranberry Cheesecake Pie
It may sound like an unusual combination, but just imagine...
the tartness of the cranberries and the sweetness of cheesecake all in a wonderfully delicious pie.
A Cranberry Cheesecake Pie
I put a Pillsbury pie crust
(this was my test pie to see if it would make it's way onto the Thanksgiving table.
Yes it will be on the dessert table, with a homemade crust :)
into my pie plate after I rolled it a bit, fluted the edge then,
placed 2 room temperature packages of cream cheese
along with 1 cup sour cream
into a blender along with
1/2 a bag of fresh cranberries, 3/4 cups sugar, 1 tsp vanilla, 4 teaspoons flour.
Blended until the cranberries were smooth, then added three eggs and gave a quick pulse until all was incorporated.
Once it was poured into the pie shell, I placed the other half bag of cranberries on top.
I baked it at 325 for 45 minutes.
It then looked like the photo above, the center was a little set, but still wiggled.
I turned off the oven and let it sit in there for another hour.
It was DELICIOUS,
Who knew? I was very surprised as I typically only prefer plain cheesecake. I do sometimes like it topped with blueberries, but most times I like it plain.
The cranberries were the perfect item to put into my unusual pie.
I like it served chilled.
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