Rustic Cranberry Cheesecake Pie
We ran out of desserts on Thanksgiving. Well, okay, not ON Thanksgiving, but by Friday morning, there was only one piece of pumpkin pie left and the apple pie supply was sadly dwindling. So I decided someone needed to make dessert. Namely me. My plans were to make something cranberry. My sister thought I should make something pumpkin … sigh … Okay, fine. I did. But then I still wanted to make something cranberry.
I thought about the rest of that scrumptious cranberry sauce in the fridge and decided yes, THAT would be beautiful in a cheesecake. So I stirred the rest of the cranberry sauce into my cheesecake, sprinkled with fresh cranberries and let it bake. As it baked, the cranberries popped and made lovely little puddles of red juice on the top.
The first piece was MINE. And just for the record, tart cranberries in a sweet creamy cheesecake with buttery cinnamon graham cracker crust is heaven. We left yesterday afternoon and everyone asked if I wanted to take some of the desserts with me. Nope, I left them for the crowd to eat. I’d had my slice of cheesecake heaven, and that was enough for me. I called a couple hours after we got home and dad told me my cheesecake was really good … and completely gone.
- 1/3 cup butter, melted
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 2 8-oz packages of light cream cheese, softened
- 4 eggs
- 2 teaspoons real vanilla extract
- 1/2 cup whole berry cranberry sauce (recipe here)
- About 1 cup fresh cranberries
- Preheat the oven to 375 F. In a medium mixing bowl, mix the melted butter, graham cracker crumbs, sugar and cinnamon till well mixed. Press into a large pie pan to make an even layer all on the bottom and up the sides of the pie pan. Set the pie pan in the oven and let it bake for about 8 minutes or until the edges are lightly browned.
- While the crust is baking, prepare the filling. Mix together the cream cheese, eggs, vanilla and cranberry sauce until it's all mixed up well and beautifully smooth (except for the berries from the cranberry sauce).
- When the crust is done, reduce the oven heat to 350 F. Pour the filling mixture into the crust and sprinkle with fresh cranberries. Bake at 350 for about 45 minutes or until when you lightly jiggle the pie, the cheesecake is set in the middle.
- Remove the cheesecake from the oven and let it cool before eating it. Store any leftovers in the fridge.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Show & Tell Saturday, Sweet & Savoury Sunday, Weekend Potluck, Munching Monday, Inspiration Monday, Tuesday’s Table, The Wednesday Roundup, Foodie Friends Friday Pie Party and Moonlight & Mason Jars.