Cranberry Streusel Pie


As a Jersey Girl, I take great pride in the Garden State knowing that New Jersey produces the third largest quantity of cranberries in the United States (and if you know anything about NJ, you know that’s coming from south Jersey).

This sweet and tart pie procures a place of priority in my heart and mouth during the Thanksgiving/Christmas season.  Once its made, it can easily be eaten for breakfast, lunch, dinner and/or dessert.  I originally got this recipe from my mom, who I believe found it in a Philadelphia Cream Cheese cookbook.  Personally, I’ve never made the streusel topping, which is a great option for those who are allergic to nuts.  Enjoy!


  • 9″ pie crust (unbaked)
  • 1 (8oz) package of cream cheese, softened
  • 1 (14oz) can sweetened condensed milk
  • 1/4 cup lemon juice
  • 3 Tbs brown sugar, divided
  • 2 Tbs cornstarch
  • 1 (16oz) can whole berry cranberry sauce
  • 1/3 cup all-purpose flour
  • 3/4 cup chopped walnuts
  • 1/4 cup cold butter


  1. Preheat oven to 425*.  Lay pie crust in pie plate and bake 6 mins.  Remove from oven and reduce temperature to 375*.
  2. Beat cream cheese in a large bowl until light and fluffy.  Gradually beat in sweetened condensed milk until smooth.  Stir in lemon juice.  Pour into crust.
  3. In a small bowl, combine 1 Tbs brown sugar and cornstarch.  Mix well.  Stir in cranberry sauce and spoon over cream cheese mixture.
  4. In medium bowl combine flour and 2 Tbs brown sugar.  Cut in butter.  Stir in walnuts.  Sprinkle over cranberry mixture.
  5. Bake 45-50 mins (until golden and bubbly).  Cool.  Serve at room temperature or chill (I like it much better chilled).

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