No-Bake Cranberry Cheesecake Pie
I'm always looking for new cranberry recipes, and was very pleased to discover this on Imperial Sugar's website. It's by Roxana at A Treats Affair, whose blog is loaded with rich desserts. I made this pie using our graham cracker crust recipe. This is a delicious, first-class dessert. Make it and take it to work during the holidays. You'll be the toast of the office!
Once sauce is cooled, make the cheesecake filling.
In the mixing bowl of a stand mixer, add the cream cheese and and another 1/2 cup sugar. With the paddle attachment, beat on low speed until mixture is smooth and creamy.
Beat in cooled cranberry mixture and vanilla extract.
Using a spatula, fold-in the whipped cream.
Spoon the cheesecake filling into the graham cracker pie crust. Set aside to make pecan topping.
In a skillet, add the butter, brown sugar and pecans. Cook over low heat until butter and sugar has melted, stirring pecans all the while so they don’t scorch or burn.
Immediately remove skillet from heat. Using a slotted spoon, scatter the sugared pecans atop the cranberry cheesecake pie. Refrigerate the pie for at least four to six hours before slicing.
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