Description
A delightful dessert combining creamy cheesecake with the tartness of fresh cranberries, perfect for holiday gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh cranberries
- 1/4 cup cranberry juice
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch pie dish.
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture evenly into the bottom and up the sides of the pie dish. Bake for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese until smooth and creamy. Add 1 cup sugar and vanilla extract, mixing well. Beat in the eggs one at a time until fully incorporated.
- Pour the cream cheese filling over the cooled crust, spreading it evenly.
- In a saucepan, combine cranberries, cranberry juice, water, 1/4 cup sugar, and cornstarch. Cook over medium heat until the cranberries burst and the mixture thickens. Allow it to cool slightly.
- Spoon the cranberry mixture over the cream cheese filling, swirling gently with a knife to create a marbled effect.
- Bake for 40-45 minutes or until the center is almost set. Let the pie cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Notes
Serve chilled, preferably garnished with whipped cream and extra cranberries. Store leftovers in the refrigerator for up to 3-4 days.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Keywords: cheesecake, cranberry, dessert, holiday pie, sweet and tangy