Name: Pumpkin-Cheesecake Pie with Cranberry Glaze
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 to 10 servings
Ingredients: 4 ounces cream cheese, at room temperature; 3 tablespoons sugar; 1 teaspoon fresh lemon juice; 1/8 teaspoon pure vanilla extract; 1/3 cup cold heavy cream; 1 store-bought pumpkin pie; 1/2 cup canned jellied cranberry sauce; 2 tablespoons water; 1 teaspoon cornstarch

Directions

Beat the cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Beat in the lemon juice and vanilla. Beat in the heavy cream on high speed until stiff peaks form, 2 to 3 minutes. Spread the mixture on top of the pumpkin pie. Refrigerate until set, 1 to 2 hours.
Melt the cranberry sauce and 1 tablespoon water in a small saucepan over low heat, stirring until smooth, about 5 minutes. Mix the cornstarch with the remaining 1 tablespoon water in a small bowl, then whisk into the cranberry sauce. Bring to a simmer and cook just until thickened, about 30 seconds. Scrape into a bowl and let cool slightly, about 15 minutes. Spread over the cream cheese topping and refrigerate until set, about 30 minutes.

Photograph by Ryan Dausch

Pumpkin-Cheesecake Pie with Cranberry Glaze

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