"A cream cheese filling is covered with a festive cranberry layer and topped with a walnut crumb mixture. This is a great Thanksgiving dessert. It is sooo good!" — BECKYSIZ
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1 (9 inch)
unbaked pie crust
1 (8 ounce) package
cream cheese, softened
1 (14 ounce) can
sweetened condensed milk
light brown sugar
1 (16 ounce) can
whole berry cranberry sauce
butter, chilled and diced
This is a fabulous cheese cake I have made for 5 years. It is even better when made w/ a pre-fab graham cracker crust (get the extra serving size). I'm so happy to have the recipe print-out. I've been using the tiny recipe from the top of the condensed milk can, and the letters are getting smaller all the time :)
Basically, this is a good recipe, however, I think the canned cranberry sauce is too sweet for the already sweet filling. I'm going to try making it with freshly cooked cranberries that I won't sweetened too much. I relate this recipe to the one that calls for the sour cherries and I like that better.
Think I would give this five stars plus, if that were an option. This was such a big hit for Thanksgiving. Just a couple of tweaks I'll mention -- used a graham cracker crust. Also, after reading a couple of comments on too-sweet canned cranberries, I made my own, ("Cranberry Sauce I", I belive -- 1 c. o.j., 12 oz of fresh cranberries and just 3/4 cup sugar, instead of the 1 c. called for, cook for about 10 min.) so I could control the sugar (obviously). Anyway, like I said, HUGE hit at our house -- thanks for a great recipe!!!
Rich and sweet. For the life of me I can't figure out how all of that recipe was supposed to fit into a 9" pie crust... and I even had the deep dish crust. So my pie didn't turn out visually very nice (in fact it oozed out everywhere), but so what! It tasted great, and we just pretended it was a cobbler, instead! :) I'd like to experiment with a little cinnamon and/or nutmeg in this recipe next time.
This pie became a personal tradition of mine! It's rich and creamy, while the cranberry sauce adds a wonderful tartness and then it's topped off by a golden nutty crunch. I've made it probably 8 times and it aways turns out beautifully. A real crowd pleaser! I find it's even better when chilled overnight in the fridge.
This was a delicious pie, although I gave it 4 stars because the cranberries were a little too sweet. I would absolutely make this again as is, but I'd also like to try using fresh cranberries and making my own cranberry sauce to make it less sweet. Everyone loved this one. I think it would also be good with a graham cracker crust, since it is basically a cheescake.
Yummy! This pie was delicious! I was dubious about putting it in the oven, but I did anyway and it turned out great! I did a couple of things differently. First, I added the brown sugar to the crumb mixture instead of the cranberry mixture. I also ommited the cornstarch. I basically just put the cranberry sauce on top. I also used a graham cracker crust. I'll be making this again!
This is a great recipe! I used low-fat sweetened condensed milk and reduced fat cream cheese. My husband never suspected that it was low-fat. I am planning to make one for his company's Thanksgiving covered dish - he thinks they will love it.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Crumb Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 310
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