Preheat oven to 450°F.
Prepare crust as on package for either a 9" pie
or 10" tart (using pan with removable bottom.) Bake 9-11 minutes
until light golden brown. (Prick bottom at intervals around crust with fork before baking.)
Reduce oven temperature to 375°F. Do it now, so you don't forget and scorch your wonderful pie.
Combine cranberry sauce, pecans, 1/3 cup sugar and cornstarch. When well mixed, pour into shell.
In a separate bowl, beat cream cheese, 1/2 cup sugar, milk and
eggs at medium speed.
When well combined, spread evenly over cranberry layer. Bake in preheated, REDUCED HEAT oven for 25-30 minutes or until set.
Mix sour cream, remaining sugar and vanilla until well blended and
spread evenly over pie. Bake another 5 minutes. Cool on a wire rack until room temperature, then chill in the refrigerator until
cold.
Serves: 10
Contributor: pat ciesla
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