Cranberry cheesecake pie^

Yield: 10 servings

Measure Ingredient
1 pack (15oz) refrigerated pie
Crusts
1 can (16oz) whole bery cranberry
Sauce
½ cup Chopped pecans
1 cup Granulated sugar, divided
1 tablespoon Cornstarch
12 ounces Cream cheese
1 tablespoon Milk
2 Eggs
1 cup Sour cream
½ teaspoon Vanilla extract

Preheat oven to 450F. Prepare crust as on package for either a 9" pie or 10" tart (using pan with removable bottom.) Bake 9-11 minutes until light golden brown. (Prick bottom withfork before baking.) Lower heat to 375F. Combine cranberry sauce, pecans, ⅓ cup sugar and corntarch; pour into shell.

In another bowl, beat cream cheese, ½ cup of the sugar, milk and eggs at medium speed. Spread evenly over cranberry layer. Bake 25-30 minutes or until set.

Mix sour cream, remaining sugar and vanilla until well blended and spread evenly over pie. Bake another 5 minutes. Cool. Chill until cold and serve.

Per serving: 461 cal., 6 g. pro., 53 g carb., 26g (51%) fat, 89 mg chol., 283mg sod., 1 g fiber.

Adapted from a recipe in:

Woman's Day Holiday Baking 1995 Shared and to be tested by Carolyn Shaw 11-95.

Submitted By CAROLYN SHAW On 12-15-95

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