Cranberry Cheesecake Pie Recipes

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , Preheat oven to 325°. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture). Carefully spoon remaining filling on top. Return pan to baking sheet., Bake until center is almost set, 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers.

Steps:

• In large bowl beat milk, pudding mix and lemon peel with wire whisk for 1 minute.
• (Mixture will be very thick.) Whisk in half of the whipped topping.
• Carefully spread half of pudding mixture in crust.
• Spoon half of cranberry sauce over pudding mixture.
• Sprinkle with half of the walnuts.
• Top with remaining pudding mixture.
• Refrigerate at least 4 hours or until set.
• Top with remaining cranberry sauce, whipped topping and walnuts.
• Garnish as desired.
• Store in refrigerator.
• *Note:To toast walnuts, spread evenly on baking sheet.
• Bake at 350°F for 5 to 7 minutes or until light golden brown, stirring once or twice.

Steps:

• Preheat oven to 375°. Unroll the crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, milk and lemon juice until smooth. Spread evenly into crust., In a small bowl, mix cranberry layer ingredients; spoon over cream cheese mixture. For topping, in another bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over cranberry layer., Bake 45-55 minutes or until crust and topping are golden brown. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool 1 hour on a wire rack; refrigerate at least 2 hours before serving.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP.
• Spread half the pudding mixture onto bottom of crust; cover with half the cranberry sauce. Sprinkle with nuts; cover with remaining pudding mixture.
• Refrigerate several hours or until firm.
• Top with remaining COOL WHIP and cranberry sauce just before serving.

Steps:

• In a large bowl beat milk, pudding mix, and lemon peel for 1 minute. (mixture will be very thick) Whisk in half of the whipped topping. (Put the other half of the unused whipped topping back into the fridge to use later).
• Carefully spread half of the pudding mixture into the graham pie crust.
• Spoon half of the cranberry sauce over pudding mixture. Reserve the remaining cranberry sauce along with the whipped cream topping in the fridge for later --.
• Sprinkle with half of the toasted walnuts. Reserve the remainder for later --.
• Top with the remaining pudding mixture.
• Refrigerate for four hours or until set.
• Top with the remaining cranberry sauce, then the remaining whipped topping, then the remaining walnuts.
• Keep chilled in the refrigerator until ready to serve.
• *if your walnuts aren't toasted here is how you do it -- spread nuts evenly on baking sheet and bake in preheated oven for 5 minutes at 350. Toss and stir around and bake for 3 or 4 more minutes.