Cranberry Cheesecake Pie

Cranberry Cheesecake Pie is a delightful dessert that combines the tartness of cranberries with the creaminess of cheesecake. It’s perfect for holiday gatherings or any occasion when you want to impress your guests. Each slice is a blend of flavors that will leave you wanting more. This pie is not just delicious; it’s also beautiful with its vibrant cranberry topping.

Why Make This Recipe

This recipe is a wonderful way to enjoy the flavors of cranberry and cheesecake all in one dish. It’s easy to make and requires simple ingredients that you might already have in your pantry. The combination of crunchy crust, creamy filling, and tart cranberry topping makes this pie a true standout. Plus, it’s a great way to use fresh cranberries, especially during the fall and winter months.

How to Make Cranberry Cheesecake Pie

Ingredients:

10 oz fresh cranberries
7 tablespoons granulated sugar
2 teaspoons grated orange zest
1/2 cup water
2 1/4 cups all-purpose flour
1/2 cup plus 2 tablespoons granulated sugar
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
2 teaspoons cornstarch
1 egg, slightly beaten
1 teaspoon vanilla extract

Directions:

In a heavy saucepan, combine the cranberries, 7 tablespoons of granulated sugar, orange zest, and water. Boil and then simmer for 10 minutes until the cranberries are soft. Let it cool.
Preheat your oven to 350°F (177°C). Grease a 9-inch pie dish. In a bowl, mix the flour, 1/2 cup sugar, brown sugar, cinnamon, baking powder, and salt. Blend in the softened butter until the mixture is crumbly. Press this mixture into the pie dish and bake for 8 minutes. Let it cool.
Mix the melted butter into the remaining crumbs to create a topping.
In another bowl, beat the cream cheese, 1/2 cup sugar, and vanilla extract until smooth. Add the slightly beaten egg and cornstarch, mixing well.
Spread the cheesecake mixture over the cooled crust. Layer the cranberry filling on top and sprinkle the reserved crumb topping over it.
Bake for 33-38 minutes until the pie is golden and set. Allow it to cool for 1 hour, then refrigerate for at least 2 hours before serving.

How to Serve Cranberry Cheesecake Pie

Cranberry Cheesecake Pie is best served chilled. Slice it into wedges and enjoy it plain or with a dollop of whipped cream on top. You can also garnish it with fresh cranberries or orange zest for an extra touch.

How to Store Cranberry Cheesecake Pie

To store leftover pie, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the pie for up to 2 months. Make sure to wrap it well to prevent freezer burn.

Tips to Make Cranberry Cheesecake Pie

Use fresh cranberries for the best flavor.
Make sure your cream cheese is softened for easy mixing.
Do not skip cooling the pie before refrigerating. This helps the flavors meld together beautifully.

Variations

You can make this pie unique by adding different flavors to the cheesecake filling. For instance, try adding a tablespoon of lemon juice for a citrus twist, or mix in some chocolate chips for a rich chocolaty taste.

FAQs

1. Can I use frozen cranberries for this recipe?
Yes, you can use frozen cranberries. Just make sure to thaw and drain them before using.

2. How long does this pie last in the fridge?
The pie can last for about 4 days in the fridge if stored properly.

3. Can I make this pie ahead of time?
Absolutely! You can prepare it a day or two in advance and refrigerate it until you’re ready to serve.

4. What’s a good substitute for cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or a dairy-free cream cheese alternative.

Enjoy making and sharing this delicious Cranberry Cheesecake Pie! It’s sure to be a hit with family and friends.