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!

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Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 -- 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).

  • In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.

  • In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.

  • In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.

  • Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.

Nutrition Facts

619 calories; protein 9.7g 19% DV; carbohydrates 71.4g 23% DV; fat 34.5g 53% DV; cholesterol 62.7mg 21% DV; sodium 316.9mg 13% DV. Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/10/2003
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:) Read More
(38)

Most helpful critical review

Rating: 2 stars
01/04/2011
this was ok I guess I expected it to be more of a cranberry pie but it was more like a cheese cake with a cranberry topping Read More
(6)
72 Ratings
  • 5 star values: 54
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/10/2003
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:) Read More
(38)
Rating: 5 stars
11/27/2006
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!!! Read More
(28)
Rating: 4 stars
12/12/2003
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. Read More
(19)
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Rating: 5 stars
12/21/2005
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. Read More
(15)
Rating: 4 stars
11/30/2005
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. Read More
(9)
Rating: 5 stars
03/19/2006
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! Read More
(9)
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Rating: 4 stars
10/18/2003
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. Read More
(7)
Rating: 5 stars
07/22/2010
Okay so I did switch the fruit up a bit and went with fresh raspberries and blackberries (currently in season) but I kept everything else the same and it was delicious! This is a keeper! Read More
(6)
Rating: 5 stars
04/09/2009
i just brought this to a potluck today. it got rave reviews. there were several desserts but this one was the only one that had people going back for seconds! i made my own cranberry sauce (simmer 15 mins until thickened - 2c. cranberries 1c. sugar 1/2c. orange juice) and followed the rest of the recipe as written. i have also tried this with an almond crumb crust and topping and i think i liked that even better. (in a food processor combine 1c. flour 2 1/2 cups ground almonds 3/4c. sugar 3/4 c. butter. pulse until clumps form. reserve 1.5 cups for the topping then press the rest into the pie plate no need to prebake crust) Read More
(6)
Rating: 2 stars
01/04/2011
this was ok I guess I expected it to be more of a cranberry pie but it was more like a cheese cake with a cranberry topping Read More
(6)