Description
A cozy, bubbling-hot cranberry cream cheese bake with toasted pecans perfect for fall gatherings or holiday parties. Sweet, tart, creamy, and crunchy in every bite.
Ingredients
- 1 block (8 oz) cream cheese, softened
- ¼ cup sour cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whole berry cranberry sauce (store-bought or homemade)
- ⅓ cup chopped pecans, toasted
- ½ tsp cinnamon
- Pinch of salt
- Crackers or sliced baguette, for serving
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a small baking dish.
- In a bowl, beat cream cheese, sour cream, powdered sugar, vanilla, and salt until smooth and fluffy.
- Spread cream cheese mixture evenly in the baking dish.
- Spoon cranberry sauce on top and swirl lightly for a marbled look.
- Mix chopped pecans with cinnamon and sprinkle over the cranberry layer.
- Bake for 18–22 minutes, until bubbling and golden around the edges.
- Let cool slightly and serve warm with crackers or bread slices.
Notes
Let the cream cheese come to room temperature before mixing for the smoothest texture. Toast pecans in a dry skillet to enhance flavor. Prep ahead up to step 4 and refrigerate until ready to bake. Try variations like swapping nuts or adding streusel topping for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American