Cranberry Cheesecake Pie Recipe

Introduction

Cranberry Cheesecake Pie is a delightful fall dessert that combines tart cranberries, creamy cheesecake, and a cinnamon-spiced crust. Its vibrant flavors and textures make it perfect for any occasion, from holiday gatherings to cozy evenings at home.

Ingredients

• For the Cranberry Filling:
• 10 oz. fresh cranberries
• 7 tablespoons sugar
• 2 teaspoons grated orange zest
• ½ cup water
• For the 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)
• For the Cheesecake Filling:
• 12 oz. cream cheese (softened)
• ½ cup sugar
• 2 teaspoons cornstarch
• 1 egg (slightly beaten)
• 1 teaspoon vanilla

Instructions

1. 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.
2. Step 2: 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 until crumbly.
3. Step 3: Press about 2 cups of crumb mixture firmly into the pie dish to form the crust and sides. Bake for 8 minutes, then set aside to cool. Mix the remaining crumbs with melted butter for the topping.
4. Step 4: Beat cream cheese, sugar, and vanilla until smooth. Add egg and cornstarch, mixing until fully combined. Spread cheesecake filling evenly over cooled crust.
5. Step 5: Spoon cooled cranberry filling over cheesecake layer, leaving a half-inch border. Sprinkle crumb topping evenly over cranberries.
6. Step 6: Bake pie for 33 to 38 minutes until filling is set and topping is golden. Cool for 1 hour at room temperature, then refrigerate for at least 2 hours before serving.

Tips & Variations

• Substitute fresh cranberries with frozen if fresh are unavailable; just thaw and drain before cooking.
• For extra texture, add chopped pecans to the crumb topping before baking.
• Use a food processor to combine the crust ingredients quickly and evenly.
• Serve with a dollop of whipped cream or a drizzle of caramel sauce for added richness.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave if desired, but it is best served chilled to maintain the creamy texture and firm layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, the pie can be assembled and baked in advance. Refrigerate it for at least 2 hours before serving, and it will keep well for up to 3 days.

Can I use frozen cranberries instead of fresh?

Absolutely. Thaw the frozen cranberries and drain any excess liquid before cooking to avoid excess moisture in the filling.

Cranberry Cheesecake Pie Recipe

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4.4 from 116 reviews

Cranberry Cheesecake Pie is a delightful fall dessert that combines a cinnamon-scented sugar cookie crust with creamy cheesecake and a vibrant, tart cranberry topping. Perfectly balanced between sweet and tangy, this pie layers a buttery crumb crust, smooth cream cheese filling, and a luscious cranberry sauce, all finished with a crunchy crumb topping. Ideal for holiday gatherings and cozy autumn celebrations.

• Author: Lisa
• 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 1x2x3x

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, for topping)

Cheesecake Filling:

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

Instructions

1. Prepare the Cranberry Filling: In a heavy saucepan, combine the cranberries, sugar, orange zest, and water. Stir and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for about 10 minutes until cranberries soften and burst. Remove from heat and let the filling cool to thicken.
2. 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 the crumbs into the pie dish for the crust, forming an even layer on bottom and sides. Bake for 8 minutes until lightly golden. Set aside to cool. Mix remaining crumb mixture with melted butter to create the topping.
3. Prepare the Cheesecake Filling: Beat cream cheese, sugar, and vanilla until smooth. Add the beaten egg and cornstarch, mixing until fully incorporated. Spread the cheesecake filling evenly over the cooled crust.
4. Assemble the Pie: Spoon the cooled cranberry filling over the cheesecake layer, leaving a half-inch border around the edges. Sprinkle the crumb topping evenly over the cranberry filling.
5. Bake the Pie: Bake in the preheated oven for 33 to 38 minutes until the topping is golden brown and the cheesecake filling is set and firm. Remove from oven and cool for about an hour at room temperature.
6. Chill and Serve: Cover and refrigerate the pie for at least 2 hours before serving to allow layers to set and flavors to meld. Store refrigerated for up to 3 days.

Notes

• Use a glass pie dish to ensure even baking and monitor crust color.
• Allow cranberry filling to cool completely before layering to prevent melting cheesecake filling.
• Chilling the pie is crucial for clean slicing and enhanced flavor.
• This pie keeps well for up to 3 days refrigerated, making it great for advance preparation.
• If fresh cranberries aren’t available, frozen cranberries can be used but thaw and drain excess liquid before cooking.

Keywords: cranberry cheesecake pie, fall dessert, holiday pie, cinnamon sugar crust, creamy cheesecake, tart cranberry topping