Cranberry Cheesecake Pie

I was given this recipe by my sister-in-law about 5 years ago, and having tasted it once, included it in my “gotta keep” file. It’s a nice change from pumpkin or apple pie for those special occasions, and oh so easy!



1 package cream cheese
1 tin sweetened condensed milk
1/4 cup lemon juice
1 single unbaked pie shell
2 tablespoons cornstarch
1 tablespoon brown sugar
1 14-ounce can whole cranberries


Combine cream cheese with condensed milk and lemon juice. Mix until smooth. Pour into the unbaked pie crust.

Combine cornstarch and brown sugar together. Add cranberries and mix well. Spoon over cream cheese layer.



1/2 cup flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup Golden-flavored Crisco shortening
3/4 cup chopped pecans or almonds


Combine flour, brown sugar, and cinnamon in a bowl. Cut in shortening until crumbly. Add nuts. Sprinkle over cranberry layer evenly.

Bake at 375 degrees for 45 to 55 minutes, until set and golden. After 40 minutes, cover top with foil if the crust is getting too brown.

Cooking & Recipes


9 or 10

Preparation Method

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I agree with Delphinium. Why

I agree with Delphinium. Why to people post recipes, especially baking recipes where you must be fairly precise with the ingradients, without giving specific measurements? How big of a tin? How big a pie shell? Using the wrong amount or size can definitely have a negative impact on the final product. And people wonder why their recipes get a negative rating.

I'd love to try this but

I'd love to try this but don't want to guess on the sizes of the ingredients. Is it 8 oz. of cream cheese (better softened?), 14 oz. of sw. condensed milk, a 9" (or 10") pie pan, do you mean a 16 oz. can of "whole berry" cranberry sauce (like Ocean Spray sells)? and would regular (flavor-less) shortening also work? It does sound wonderful but I'm too insecure with cooking to make all these assumptions! Thanks--