Festive Cranberry Orange Cheese Pie!

A fantastic cheese pie, perfect for any festive holiday table! Canola adds to the silkiness of this decadent creamy pie.

Ingredients:

Crust

• 3/4 cup pecan halves (175 mL)
• 1/2 cup graham cracker crumbs (125 mL)
• 2 tsp canola oil (10 mL)

Filling

• 1 lb cream cheese, softened (500g)
• 3/4 cup granulated sugar (175 mL)
• 2 large eggs
• 2 Tbsp canola oil (30 mL)
• 2 Tbsp freshly squeezed orange juice (30 mL)
• 1 Tbsp orange zest (15 mL)
• 1/3 cup canned whole cranberries (75 mL)

Decorating/Topping

• 2/3 cup canned whole cranberries (150 mL)
• 1 cup whipped cream (250 mL)

Instructions:

1. For the crust, preheat oven to 325 °F (160 °C). In food processor fitted with the metal blade, process pecans and graham crackers until fine about 1 minute. Place in bowl, combine with canola oil until it resembles like wet sand. Press evenly into the bottom and sides of a 9-inch (22 cm) pie plate.

2. Place into preheated oven, bake until dry and light brown looking, about 15 minutes. Place on a cooling rack to cool while preparing the filling.

3. For the filling: In mixing bowl fitted with the paddle attachment on medium speed, blend cream cheese and sugar until smooth. Add eggs one at a time until thoroughly blended. Add oil, orange juice and orange zest into mixture. Remove from mixer and fold in cranberries with a rubber spatula.

4. Scrape mixture into baked pie shell. Place into preheated oven; bake until top is lightly brown and slightly cracking, about 40 to 45 minutes. Place on a cooling rack for at least 1 hour to cool completely.

5. Place cranberries into center of cooled pie. Pipe whipped cream around the edge.

Yield: 8 servings.

Tip: You can freeze the entire pie for up to 2 months prior to decorating. Cover pie completely in plastic wrap, then wrap with aluminum foil.

	Nutritional Analysis     Per Serving     Calories 510 cal Total Fat 37 g Saturated Fat 15 g Cholesterol 130 mg Sodium 240 mg Carbohydrates 41 g Fibre 2 g Protein 7 g

< Back to the main Recipes page