Cranberry Cheesecake Pie: A Perfect Fall Dessert Recipe
This Cranberry Cheesecake Pie is a perfect fall dessert that combines a tart and vibrant cranberry filling with a creamy cheesecake layer nestled in a buttery cinnamon sugar cookie crust. Topped with a crunchy cinnamon crumb topping, this pie is ideal for holidays and cozy gatherings, offering a balanced blend of sweet, tangy, and warm spice flavors in every bite.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes plus 2 hours chilling
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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 extract
Instructions
- Prepare the Cranberry Filling: 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.
- Make the Crust and Topping: Preheat oven to 350°F (175°C) and 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 with a pastry blender or fork until crumbly. Press about 2 cups of mixture evenly into the pie dish bottom and sides. Bake for 8 minutes until lightly golden. For topping, mix remaining crumb mixture with melted butter until cohesive.
- Prepare the Cheesecake Filling: Beat softened cream cheese, sugar, and vanilla until smooth. Add beaten egg and cornstarch and mix until fully incorporated. Spread evenly over cooled crust.
- Assemble the Pie: Spoon cooled cranberry filling over cheesecake layer, leaving a ½-inch border. Sprinkle the crumb topping evenly over the cranberry layer.
- Bake the Pie: Bake for 33 to 38 minutes until the topping is golden brown and cheesecake filling is set. Remove from oven and cool at room temperature for about an hour.
- Chill and Serve: Cover and refrigerate the pie for at least 2 hours to set the layers and meld flavors. Store in the fridge for up to 3 days.
Notes
- Use a glass pie dish for even baking and easy visual monitoring of crust doneness.
- Ensure cream cheese is softened for smooth cheesecake filling.
- Do not overbake; cheesecake filling should be set but not cracked.
- Refrigerate for best texture and flavor melding.
- Can be prepared a day ahead and stored chilled.
Keywords: cranberry cheesecake pie, fall dessert, holiday pie, cinnamon crust, creamy cheesecake, tart cranberry filling, easy pie recipe
