Ingredients
- Crust:
- 9 whole graham crackers (1 1/3 C ground)
- 1 T sugar
- 5 T unsalted butter, melted
- Filling:
- 12 oz cream cheese at room temperature
- 2/3 C sugar
- 1 large egg plus 1 large yolk, at room temperature
- 6 T sour cream, at room temperature
- 1 tsp vanilla
- 1/2 C whole berry cranberry sauce, pureed and strained (about 5 T after straining)
Preparation
Step 1
1. Preheat overn to 350. Line a rimmed baking sheet with foil. Make crust: place graham crackers in food processor and process until finely ground. Add 1 T sugar and butter and process until crumbs are moistened. Press mixture evenly across bottom and up sides of a 9 in pie plate, packing tightly. Bake until crust is crisp, 6-8 minutes. Cool.
2. Make filling: in a large bowl, 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.
3. Scrape half of filling into prepared crust. Collop half of cranberry puree on top of filling. Top with remaining filling and then puree. Use a knife to swirl puree through filling, creating 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.