If cheesecake and cranberry pie had a baby...and it's delicious!
1 pkg. Pie Crust
16 oz. cream cheese, room temperature
2/3 cup granulated sugar
2 eggs, room temperature
2 tsp. lemon juice
2 tsp. vanilla extract
14 oz. can whole berry cranberry sauce
2 Tbsp. cornstarch
1 Tbsp. light brown sugar
1 cup all-purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
7 Tbsp. unsalted butter, melted
1/3 cup chopped pecans (optional)
Preheat oven to 370°F. Take the refrigerated Pie Crust out of the fridge 15 min. before usage.
Unroll the refrigerated Pie Crust into a 9-inch pie plate and flute edges.
To make the cheesecake layer: Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, roughly 2 minutes. Add the eggs, lemon juice, and vanilla extract, and beat on medium-low speed until smooth and creamy with no lumps remaining. Pour the filling into the prepared crust.
To make the cranberry layer: In a small bowl, stir together the cranberry sauce, cornstarch, and brown sugar. Spoon over cream cheese mixture.
To make the crumb topping: Combine the flour and sugars in a medium bowl. Drizzle with melted butter and toss with a fork until moistened and the mixture forms many large chunks and pea-sized pieces. Mix in the pecans. Sprinkle the streusel evenly over the cranberry layer (there may be some leftover that is not clumped – this can be discarded).
Bake until the crust and topping are golden brown, about 45 minutes. Cover edge of crust with foil during the last 10 minutes to prevent over-browning.
Cool on a wire rack for 1 hour, then refrigerate for at least 2 hours before serving.