Pumpkin-Cheesecake Pie with Cranberry Glaze
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 134
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 14
- Dietary Fiber
- 0
- Sugar
- 10
- Protein
- 2
- Cholesterol
- 30
- Sodium
- 83
- Total: 45 min (plus chilling)
- Active: 30 min
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.