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Cranberry Apple Cake

From Lynne Wilson

Preheat the oven to 400°F


1½ cups whole cranberries
¾ plus ⅓ cup sugar
¼ cup water
1 pound cream cheese, softened
3 eggs
1 tsp vanilla
whipped cream(optional)
prepared 10-inch graham cracker crust.


Bake the crust at 400°F for 6 minutes. Remove from the oven and let cool slightly. Turn down the oven to 350°F.

Mix the cranberries,¾ cup sugar, and water in a 2-quart saucepan. Bring to a boil and cook, stirring, until the cranberries burst and make a thick sauce. Set aside.

Beat the cream cheese until smooth in a large mixing bowl. Beat the eggs, ⅓ cup sugar, and vanilla together in another bowl for 2 minutes. Gradually beat the egg mixture into the cream cheese. When smooth, stir in the cranberry mixture. Pour into the pie shell.

Bake for 30 to 35 minutes or until set.

Decorate with whipped cream piped around the outside edge of the pie. Serve at room temperature or slightly chilled.