Raspberry/Cranberry Cream Cheese Pie

Linda Griffith


If you love cheesecake, raspberries and cranberries, this recipe has it all and it's so darn good. Cranberries aren't just for Thanksgiving anymore. I use the whole berry crans right out of the can. It's so easy and very tasty. Recipe and photo is originally from Pillsbury. I will post my pic as soon as I can


★★★★★ 1 vote

20 Min
25 Min



  • 1 box
    pillsbury double crust in the box, refrigerated
  • 1/2 c
    whippng cream
  • 1 (8oz) pkg
    cream cheese, softened
  • 3/4 c
    powdred sugar
  • 2 Tbsp
    orange juice

  • 1 c
    canned whole berry cranberry sauce
  • 1/2 c
    raspberry preserves or jam
  • 1/2 tsp
    orange zest
  • 1/2 c
    finely chopped pecans

How to Make Raspberry/Cranberry Cream Cheese Pie


  1. Heat oven to 450 degrees. Roll out bottom crust and lay in 9 inch glass pie pan. Bake 9 to 11 minutes or until light brown. Cool completely about 25 minutes.
  2. In a small bowl with electric mixer, bneat whipping cream on high speed until stiff peaks form. In medium owl with mixer, bneat cream cheese and powdered sugar on medium speed until light and fluffy. Gradually fold in whipped cream. Gently stir in the orange juice and stir until spreading consistency (mixture should be somewhat stiff) Spoon and spread filling into cooled baked shell. Refrigerate. In a two quart saucepan, mix cranberry sauce, preserves and orange peel. Cook over medium heat stirring frequently just until preserves melt. Cool completely for about 30 minutes Carefully spread topping over filling. Sprinkle pecans around outside edge of pie. Refrigerate until firm. Keep in refrigerator

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About Raspberry/Cranberry Cream Cheese Pie

Course/Dish: Pies

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