How to make it

  • Preheat oven to 350ºF; line a rimmed baking sheet with foil.
  • Place graham crackers in a food processor and process until finely ground.
  • Add 1 Tbsp. sugar and butter and process until crumbs are moistened.
  • Press mixture evenly across bottom and up sides of a 9-inch pie plate, packing tightly.
  • Bake until crust is crisp, 6 to 8 minutes. Cool completely on a wire rack.
  • In a large bowl, using an electric mixer on medium speed, beat cream cheese and sugar until fluffy.
  • Add egg and yolk and beat until incorporated.
  • Stir in sour cream and vanilla. Scrape down sides of bowl and stir until combined.
  • Scrape half of filling into prepared crust.
  • Dollop half of cranberry puree on top of filling.
  • Top with remaining filling and then puree.
  • Use a knife to swirl puree through filling, creating a marbled design, taking care not to drag crumbs from crust into filling.
  • Place pie on lined baking sheet and bake until set around edges but still slightly jiggly in center, about 35 minutes.
  • Transfer to rack to cool completely, then loosely cover with plastic wrap and refrigerate for at least 4 hours and up to 2 days.

Reviews & Comments 3

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  • midgelet 5 years ago
    looks beautiful
    Was this review helpful? Yes Flag
  • NPMarie 5 years ago
    This does sound good!
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  • 22566 5 years ago
    Don't be so 'rash' :o)
    The only remedy I can see is to go ahead and make it.
    One cheese pleasing recipe.
    I truly think after reading this I could give this swirl a twirl.
    Kind Regards
    Was this review helpful? Yes Flag

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