Ingredients
- 1 ready made graham crackers pie crust
- 2 cups cranberries (fresh preferably)
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup water (orange juice can be also used)
- 2 packages (8 oz each) cream cheese, room temperature
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream, whipped to firm peaks
- 2/3 cup chopped pecans
- 2 tablespoons butter
- 1/4 cup Imperial Sugar Light Brown Sugar
Directions
- In a small saucepan add cranberries, sugar and water. Cook over medium low flame, staring occasionally until all cranberries have popped and the sauce starts to slightly thicken. Remove from the heat and cool completely. As it cools, cranberry sauce will thicken.
- Once sauce is cooled, make cheesecake filling.
- In mixing bowl of a stand mixer add cream cheese and sugar. With the paddle attachment on, beat on low speed until mixture is smooth and creamy.
- Beat in cooled cranberry sauce and vanilla extract.
- With a spatula fold in whipped cream.
- Spoon cheesecake filling into graham cracker pie crust.
- Set aside to make pecan topping.
- In a skillet, add butter, brown sugar and pecans. Cook over low heat until butter and sugar has melted stirring pecans all the time so they don’t burn.
- Immediately remove from heat, and with a teaspoon, scatter sugared pecans on top of cranberry cheesecake.
- Place the pie in fridge for at least 4-6 hours before cutting into slices.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair.