Ingredients for Cranberry Streusel Topped Cream Cheese Pie
- Deep Dish Pie Shells
- 8 ounces (225g) cream cheese, softened
- 14 ounces (395g) sweetened condensed milk
- 2 tablespoons lemon juice
- Light Brown Sugar
- 1 tablespoon cornstarch
- Whole Berry Cranberry Sauce
- All Purpose Flour
- 1/2 cup (60g) chopped walnuts (optional)
- 1/2 cup (115g) cold unsalted butter
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How to Make Cranberry Streusel Topped Cream Cheese Pie
- Preheat oven to 425°F (220°C). Place your unbaked pie crust in the oven and bake for 6 minutes.
- Remove the pie crust from the oven and reduce the oven temperature to 375°F (190°C).
- In a large bowl, beat 8 ounces (225g) of softened cream cheese until fluffy.
- Gradually beat in 14 ounces (395g) of sweetened condensed milk until the mixture is completely smooth.
- Stir in 2 tablespoons of lemon juice.
- Pour the cream cheese mixture into the partially baked pie crust.
- In a small bowl, combine 1 tablespoon of brown sugar and 1 tablespoon of cornstarch. Mix well.
- Stir in 1 cup (240ml) of cranberry sauce.
- Evenly spoon the cranberry mixture over the cream cheese filling.
- In a medium bowl, combine 1/2 cup (60g) all-purpose flour and 2 tablespoons of brown sugar.
- Cut in 1/2 cup (115g) of cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 1/2 cup (60g) of chopped walnuts (optional).
- Sprinkle the streusel topping evenly over the cranberry mixture.
- Bake for 45 to 50 minutes, or until the filling is bubbly and the topping is golden brown.
- Let the pie cool completely on a wire rack before serving.
- Serve at room temperature or chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
219g
Fat
74g
Carbs
23g