Introduction

Cranberry Cheesecake Pie is a delightful fall dessert that combines tart cranberries with creamy cheesecake and a cinnamon-spiced cookie crust. Perfect for holidays or cozy gatherings, this pie offers a beautiful balance of flavors and textures that everyone will enjoy.

A slice of a four-layer pie is shown in close-up on a white plate, placed on a white marbled surface. The bottom layer is a thick, crumbly golden-brown crust, followed by a smooth, creamy pale yellow filling. Above that is a deep red, glossy berry jam layer, topped with fresh, bright red cranberries covered lightly in powdered sugar. The pie crust edge is golden and slightly crimped, creating a rustic border around the colorful layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cranberry Filling:

10 oz. fresh cranberries
7 tablespoons sugar
2 teaspoons grated orange zest
½ cup water

Crust and Topping:

2 ¼ cups all-purpose flour
½ cup + 2 tablespoons granulated sugar
½ cup light brown sugar
1 ½ teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon salt
2/3 cup unsalted butter (softened)
1 tablespoon unsalted butter (melted)

Cheesecake Filling:

12 oz. cream cheese (softened)
½ cup sugar
2 teaspoons cornstarch
1 egg (slightly beaten)
1 teaspoon vanilla

Instructions

Step 1: In a heavy saucepan, combine cranberries, sugar, orange zest, and water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes until cranberries soften and burst. Remove from heat and let cool to thicken.
Step 2: Preheat oven to 350°F (175°C). Grease a 9-inch glass pie dish. In a large bowl, mix flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Cut in softened butter until mixture is crumbly.
Step 3: Press about 2 cups of crumb mixture into the bottom and sides of the pie dish firmly. Bake for 8 minutes until lightly golden. Let crust cool.
Step 4: Mix remaining crumb mixture with melted butter until cohesive for topping. Set aside.
Step 5: Beat cream cheese with sugar and vanilla until smooth. Add cornstarch and beaten egg, mix well. Spread cheesecake filling evenly over cooled crust.
Step 6: Spoon cooled cranberry filling over cheesecake, leaving a small border. Sprinkle crumb topping evenly over cranberry layer.
Step 7: Bake pie for 33 to 38 minutes until topping is golden and filling is set. Remove and cool for 1 hour at room temperature.
Step 8: Cover and refrigerate for at least 2 hours before serving to allow flavors to meld and layers to set.

Tips & Variations

Use fresh cranberries for the best tartness, but frozen cranberries can be substituted if thawed and drained.
For a nutty twist, add chopped pecans or walnuts to the crumb topping before baking.
Use a stand mixer or hand mixer to beat the cheesecake filling for a smoother texture.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave for about 10 seconds if desired, but it’s delicious served chilled or at room temperature.

How to Serve

The image shows a layered tart with a crumbly golden-brown crust that forms the base and edges. On top of the crust is a smooth, creamy white filling that looks rich and thick. Above this filling is a vibrant, glossy layer of dark red cranberry sauce mixed with plump, whole cranberries that give a shiny, juicy texture. A slice is missing from the tart, clearly showing all three layers and the contrast in textures and colors. The tart sits on a white plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cranberry filling ahead of time?

Yes, the cranberry filling can be prepared a day in advance and refrigerated. Bring it to room temperature before assembling the pie.

What if I don’t have a glass pie dish?

A metal or ceramic pie dish will work fine. Just keep an eye on the crust as baking times may vary slightly.