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Pumpkin Cranberry Pineapple Cheesecake

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Pumpkin Cranberry Pineapple Cheesecake
Make this amazingly easy Thanksgiving dessert!
Pumpkin Cranberry Pineapple Cheesecake
Make this amazingly easy Thanksgiving dessert!
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  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Add to Shopping List
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Print Recipe
Ingredients
  • 2 ready made graham cracker crusts
  • 3 8 oz. packages cream cheese at room temperature
  • 7.5 oz. pumpkin purée (½ can)
  • 7 oz. whole cranberry sauce (½ can)
  • 1/2 can pineapple tidbits
  • 3 eggs
  • 1 egg yolk
  • 1/4 cup sour cream
  • 2/3 cup sugar
  • 1/2 tsp cinnamon
  • 2 tbsp flour
  • 1 tsp vanilla extract
Servings: pies
Ingredients
  • 2 ready made graham cracker crusts
  • 3 8 oz. packages cream cheese at room temperature
  • 7.5 oz. pumpkin purée (½ can)
  • 7 oz. whole cranberry sauce (½ can)
  • 1/2 can pineapple tidbits
  • 3 eggs
  • 1 egg yolk
  • 1/4 cup sour cream
  • 2/3 cup sugar
  • 1/2 tsp cinnamon
  • 2 tbsp flour
  • 1 tsp vanilla extract
Servings: pies
Instructions
  1. Preheat Oven to 350 degrees.
  2. In a large bowl, mix the cream cheese so it becomes smooth and pliable. Add the pumpkin purée, cranberry sauce, pineapple, eggs, egg yolk, sour cream, sugar, cinnamon, flour, vanilla extract and mix thoroughly until smooth.
  3. Pour mixture into the 2 pre made graham cracker crusts and smooth. Put the pies into the oven and bake for an hour. Take out and let cool for 15 minutes. Place into refrigerator and let cool for at least 4 hours.
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