Pumpkin-Cheesecake Pie with Cranberry Glaze

No baking required: Just dress up a store-bought pumpkin pie with sweetened cream cheese and a cranberry glaze.
Save Recipe
  • Level: Easy
  • Total: 45 min (plus chilling)
  • Active: 30 min
  • Yield: 8 to 10 servings
Share This Recipe

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

  1. 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.
  2. 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.