Cranberry Cheesecake Pie

Cranberry Cheesecake Pie is a delightful dessert that combines the tangy flavor of cranberries with the creamy texture of cheesecake, all nestled in a sweet crumb crust. This pie is perfect for holiday gatherings or any occasion where you want to impress your friends and family with a delicious treat.

Why Make This Recipe

This recipe is a great choice for many reasons. First, it highlights the bright, festive flavor of cranberries, making it a seasonal favorite. Second, the creamy cheesecake layer adds a rich texture that balances well with the tartness of the cranberries. Lastly, it’s simple to make and can be prepared ahead of time, allowing you more time to enjoy your gathering.

How to Make Cranberry Cheesecake Pie

Ingredients:

10 oz fresh cranberries
7 tablespoons granulated sugar (for cranberry filling)
2 teaspoons grated orange zest
1/2 cup water
2 1/4 cups all-purpose flour
1/2 cup + 2 tablespoons granulated sugar (for crust and topping)
1/2 cup light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup unsalted butter (softened)
1 tablespoon unsalted butter (melted)
12 oz cream cheese (softened)
1/2 cup granulated sugar (for cheesecake filling)
2 teaspoons cornstarch
1 egg (slightly beaten)
1 teaspoon vanilla extract

Directions:

Cranberry Filling: In a heavy saucepan, combine cranberries, 7 tablespoons of granulated sugar, orange zest, and water. Stir well and bring to a boil over medium-high heat. Reduce to medium-low and simmer for 10 minutes, or until the cranberries soften. Set aside to cool.
Crust and Topping: Preheat the oven to 350°F (177°C). Grease a 9-inch glass pie dish. In a large bowl, mix together flour, 1/2 cup + 2 tablespoons granulated sugar, brown sugar, cinnamon, baking powder, and salt. Add softened butter and blend until the mixture is crumbly. Press about 2 cups of this mixture into the bottom and sides of the prepared pie dish. Bake for 8 minutes and let it cool. Mix the remaining crumble mixture with melted butter to create the topping.
Cheesecake Filling: In a bowl, beat softened cream cheese with 1/2 cup granulated sugar and vanilla extract until smooth. Add the beaten egg and cornstarch, mixing until fully combined. Spread the cheesecake filling evenly over the cooled crust.
Assembly and Baking: Spoon the cranberry mixture over the cheesecake layer, leaving a 1/2-inch border. Sprinkle the reserved crumble topping over the cranberry layer. Bake for 33 to 38 minutes, or until the topping is golden brown and the cheesecake layer is set.
Cooling and Serving: Allow the pie to cool for 1 hour at room temperature. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator; this pie is best served chilled and can be kept for up to 4 days.

How to Serve Cranberry Cheesecake Pie

Serve the Cranberry Cheesecake Pie chilled, straight from the fridge. You can slice it into wedges and top it with whipped cream or a sprinkle of extra orange zest for a lovely presentation.

How to Store Cranberry Cheesecake Pie

Store any leftovers in the refrigerator. Place it in an airtight container to keep it fresh. It will stay delicious for up to 4 days, but it’s best enjoyed within the first couple of days.

Tips to Make Cranberry Cheesecake Pie

Make sure your cream cheese is softened to room temperature for easy mixing.
If you prefer a sweeter pie, you can add a little more sugar to the cranberry filling.
Use fresh cranberries for the best flavor, but you can use frozen cranberries as a substitute if needed. Just thaw them before using.

Variation

For a twist, try adding a layer of chopped pecans or walnuts to the crumble topping for added crunch. You can also swap out the cranberries for blueberries or strawberries if you prefer a different berry flavor.

FAQs

Can I use canned cranberries instead of fresh?
Yes, you can use canned cranberry sauce, but it will change the texture and flavor. For a similar experience, use fresh or frozen cranberries.
How do I know when the cheesecake layer is set?
The cheesecake layer should look firm and slightly puffed. It’s best if it jiggles just slightly in the center when you take it out of the oven.
Can I freeze Cranberry Cheesecake Pie?
Yes, you can freeze it! Make sure to wrap it tightly in plastic wrap or foil. It stays good in the freezer for up to 2 months. Thaw it in the refrigerator before serving.

Enjoy making this delicious and festive Cranberry Cheesecake Pie!