No Bake Cranberry Cheesecake Pie
Prep Time
10m
Bake Time
10m - 15m
Yields
9 - 12 servingsAbout this Recipe
Take the classic cranberry pie to the next level and WOW your guests with this easy to make No Bake Cranberry Cheesecake Pie with sugared pecans on top. Smooth and creamy with just the right amount of crunch.
No Bake Cranberry Cheesecake Pie
Prep Time
10mBake Time
10m - 15mYields
9 - 12 servingsAbout this Recipe
Take the classic cranberry pie to the next level and WOW your guests with this easy to make No Bake Cranberry Cheesecake Pie with sugared pecans on top. Smooth and creamy with just the right amount of crunch.
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Ingredients
- 1 ready made graham crackers pie crust
- 2 cups cranberries (fresh preferably)
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup water (orange juice can be also used)
- 2 packages (8 oz each) cream cheese, room temperature
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream, whipped to firm peaks
- 2/3 cup chopped pecans
- 2 tablespoons butter
- 1/4 cup Imperial Sugar Light Brown Sugar
Instructions
- In a small saucepan add cranberries, sugar and water. Cook over medium low flame, staring occasionally until all cranberries have popped and the sauce starts to slightly thicken. Remove from the heat and cool completely. As it cools, cranberry sauce will thicken.
- Once sauce is cooled, make cheesecake filling.
- In mixing bowl of a stand mixer add cream cheese and sugar. With the paddle attachment on, beat on low speed until mixture is smooth and creamy.
- Beat in cooled cranberry sauce and vanilla extract.
- With a spatula fold in whipped cream.
- Spoon cheesecake filling into graham cracker pie crust.
- Set aside to make pecan topping.
- In a skillet, add butter, brown sugar and pecans. Cook over low heat until butter and sugar has melted stirring pecans all the time so they don’t burn.
- Immediately remove from heat, and with a teaspoon, scatter sugared pecans on top of cranberry cheesecake.
- Place the pie in fridge for at least 4-6 hours before cutting into slices.
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No Bake Cranberry Cheesecake Pie
Prep Time
10mBake Time
10m - 15mYields
9 - 12 servingsAbout this Recipe
Take the classic cranberry pie to the next level and WOW your guests with this easy to make No Bake Cranberry Cheesecake Pie with sugared pecans on top. Smooth and creamy with just the right amount of crunch.
Ingredients
- 1 ready made graham crackers pie crust
- 2 cups cranberries (fresh preferably)
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup water (orange juice can be also used)
- 2 packages (8 oz each) cream cheese, room temperature
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream, whipped to firm peaks
- 2/3 cup chopped pecans
- 2 tablespoons butter
- 1/4 cup Imperial Sugar Light Brown Sugar
Instructions
- In a small saucepan add cranberries, sugar and water. Cook over medium low flame, staring occasionally until all cranberries have popped and the sauce starts to slightly thicken. Remove from the heat and cool completely. As it cools, cranberry sauce will thicken.
- Once sauce is cooled, make cheesecake filling.
- In mixing bowl of a stand mixer add cream cheese and sugar. With the paddle attachment on, beat on low speed until mixture is smooth and creamy.
- Beat in cooled cranberry sauce and vanilla extract.
- With a spatula fold in whipped cream.
- Spoon cheesecake filling into graham cracker pie crust.
- Set aside to make pecan topping.
- In a skillet, add butter, brown sugar and pecans. Cook over low heat until butter and sugar has melted stirring pecans all the time so they don’t burn.
- Immediately remove from heat, and with a teaspoon, scatter sugared pecans on top of cranberry cheesecake.
- Place the pie in fridge for at least 4-6 hours before cutting into slices.
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