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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe cleverly combines cheesecake and cranberry pie in one fantastic dessert. Make it a day ahead for added convenience. Pamela Brown, Ingersoll, Ontario 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 king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
Directions:
1. 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.
2. 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. Yield: 8 servings.
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