Description
A festive and creamy pie featuring a sweet-tart cranberry swirl atop a rich, no-bake cheesecake filling in a crisp graham cracker crust.
Ingredients
Scale
For the Crust:
- 1 (9-inch) prepared graham cracker crust
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz whipped topping, thawed
- 1 cup whole berry cranberry sauce
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Instructions
1. Prepare the Crust:
- In a medium saucepan, whisk together the cranberry sauce, 2 tablespoons granulated sugar, and 1 tablespoon cornstarch. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and let cool completely.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Beat in the powdered sugar and vanilla extract until fully combined.
- Gently fold the thawed whipped topping into the cream cheese mixture until no streaks remain.
- Spread the cheesecake filling evenly into the graham cracker crust. Drop spoonfuls of the cooled cranberry sauce over the top. Use a knife or skewer to gently swirl the cranberry sauce into the filling.
- Refrigerate the pie for at least 4 hours, or until firm, before slicing and serving.
Notes
You can customize the seasonings to taste.