No need to fight for oven space! This irresistible cranberry cheesecake pie requires no baking and those candied pecans on top are to die for! A must for your holiday table!
Click here for the recipe
One more week until Thanksgiving! Boy, did time fly this year and the holidays are taking me by surprise. By now I should probably have my menu laid out, my shopping done, but here I’m with nothing planned.
My plan is to write the menu tonight (bring on a big pot of coffee) and tomorrow go shopping. Shall I mention now I have guests this weekend and Thanksgiving part one will be this Sunday! Time to panic!! Or not.
I have a couple of tricks up my sleeve. One of them is actually this no-bake cranberry cheesecake pie with candied pecans!
I don’t know what I’m more excited about – the silky cheesecake filling or those crunchy candied pecans on top! Forget the turkey, the stuffing and the green beans – I’ve got something better!
This cranberry cheesecake pie not only is no-bake but it can be made few days in advance. I made this pie a while back and even after 4 days it tastes just as good as the first day!
A few tips before you rush to the kitchen to make it.
Yes, you can make your own pie crust out of graham crackers crumbs and melted butter. You’ll need about 1 to 1 1/2 cups crumbs and 1/4 cup melted butter.
No, using canned cranberry sauce is not an option. No matter what brand you love! Make your own cranberry sauce and your pie will be a million times better! Trust me!
Being lazy and wanna skip the pecans? Just don’t! Unless you have a pecan allergy. They pair so well with the silky cheesecake filling. It’s like sprinkles on top of your ice-cream!
To get the recipe, visit Imperial Sugar website, where I share monthly recipes using their sweet products!
Craving more? Sign up for a trEATs affair email newsletter and get all the recipes sent right to your inbox!
Be sure to follow me on social media, so you never miss an update!