Cranberry Walnut Cheesecake Pie Recipes

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 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
• Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Spread cranberries evenly into crust; sprinkle with brown sugar and walnuts. In a bowl, beat egg on high speed until thick and pale yellow, about 5 minutes. Gradually beat in sugar. Beat in flour and melted butter (mixture will be thick). Spoon over cranberries, spreading evenly., Bake on a lower oven rack until crust is golden brown, 40-45 minutes. Cover pie loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Serve warm with ice cream.

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:

• Preheat oven to 325 degrees.
• In a small bowl combine crumbs, walnuts and butter.
• In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
• Bake until golden, 5 to 6 minutes; remove from oven; cool slightly.
• Spread with cranberry sauce; set aside.
• Reduce oven temperature to 300 degrees.
• In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth.
• Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce.
• Bake until a knife inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes.
• Cool on a wire rack, about 1 hour.
• Cover and refrigerate until cold, about 4 hours.
• Just before serving, remove cheesecake from pan to a serving plate.
• Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.
• NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup.
• Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar.
• Using a fork, remove cranberries from sugar and place on a plate until ready to use.

Steps:

• On a floured surface, roll half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Set remaining dough aside. Refrigerate both until ready to fill., In a large saucepan, combine cornstarch and water until smooth. Stir in the sugar, corn syrup and lemon zest; bring to a boil over medium heat. Add cranberries and raisins; cook and stir for 4-6 minutes or until the berries pop. Remove from the heat; stir in walnuts and butter. Cool completely. Pour into crust. , Roll out remaining pastry; make a lattice or decorative crust. Seal or flute edges. Bake at 425° for 30-40 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack.

Steps:

• Preheat oven to 375°. Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in brown sugar, walnuts, melted butter, flour, orange zest and salt., On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edges loosely with foil., Bake 30 minutes. Remove foil; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.