Cranberry Cheesecake Pie Recipe
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.
- 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, for topping)
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 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://bakedbylisa.com/cranberry-cheesecake-pie-recipe/
