Cranberry Cheesecake Crumb Pie

What you need:

For the crust:

• 1 pie crust, homemade or store-bought

For the cheesecake layer:

• 8 oz. cream cheese, at room temperature
• 1/3 cup granulated sugar
• 2 eggs, at room temperature
• 1 tsp. lemon juice
• 1 tsp. vanilla extract

For the cranberry layer:

• 1 can (14 oz.) whole berry cranberry sauce
• 2 Tbsp. cornstarch
• 1 Tbsp. brown sugar

For the crumb topping:

• 1 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 7 Tbsp. unsalted butter, melted

Directions:

1. For the crust: Place pie crust into a pie plate.
2. For the cheesecake layer: beat cream cheese and sugar together over medium speed, about 2 minutes.
3. Then add eggs, lemon juice, and vanilla and beat on medium-low speed until no lumps remove.
4. Pour cheesecake layer into pie crust.
5. For the cranberry layer: In a small bowl, mix together ingredients. Then gently spoon over the top of the cheesecake layer evenly.
6. For the crumb topping: Mix together flour and sugars. Drizzle butter over the top and mix with a fork until pea-sized crumbs form. Sprinkle on top of the pie.
7. Bake in a preheated 375 degree oven for 45 to 55 minutes or until crust and topping are goldent brown. Cover with foil towards the end, if needed.
8. Cool on a wire rack for 1 hour before moving pie to the refrigerator to chill for at least 2 hours.

Recipe from Brown Eyed Baker

Posted on Fantastical Sharing of Recipes