Cranberry Cheesecake Pie Recipe
Introduction
Cranberry Cheesecake Pie is a delightful fall dessert that perfectly balances tart cranberries with creamy cheesecake and a cinnamon-scented crumb crust. It’s an inviting treat that’s great for holidays or any cozy gathering.
Ingredients
- 10 oz. fresh cranberries
- 7 tablespoons sugar
- 2 teaspoons grated orange zest
- ½ cup water
- 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)
- 12 oz. cream cheese (softened)
- ½ cup sugar
- 2 teaspoons cornstarch
- 1 egg (slightly beaten)
- 1 teaspoon vanilla
Instructions
- Step 1: Prepare the cranberry filling by combining cranberries, 7 tablespoons sugar, orange zest, and water in a heavy saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes until the cranberries soften and the mixture thickens. Remove from heat and let cool.
- Step 2: Preheat oven to 350°F (175°C) and grease a 9-inch glass pie dish. In a large bowl, mix flour, ½ cup granulated sugar, brown sugar, cinnamon, baking powder, and salt. Cut in softened butter until crumbly. Press about 2 cups of mixture into the pie dish to form the crust. Bake 8 minutes until lightly golden, then let cool.
- Step 3: Combine remaining crumb mixture with melted butter; set aside for the topping. In a medium bowl, beat cream cheese, ½ cup sugar, and vanilla until smooth. Add egg and cornstarch, mixing until incorporated. Spread cheesecake filling evenly over cooled crust.
- Step 4: Spoon cooled cranberry filling over the cheesecake layer, leaving a half-inch border. Sprinkle reserved crumb topping evenly over cranberries.
- Step 5: Bake the pie for 33 to 38 minutes until the topping is golden and the cheesecake filling is set. Remove from oven and cool at room temperature for about an hour.
- Step 6: Refrigerate the pie, covered, for at least 2 hours before serving to let flavors meld and layers set.
Tips & Variations
- Use fresh cranberries for the best tart flavor, but frozen cranberries can work in a pinch—just thaw and drain excess liquid.
- Add a pinch of nutmeg to the crust mixture for extra warmth and spice.
- For a nutty crunch, sprinkle chopped toasted pecans on top before baking.
- If you prefer a gluten-free crust, substitute the all-purpose flour with your favorite gluten-free blend.
Storage
Store the pie covered in the refrigerator for up to 3 days. To serve, slice and enjoy cold or bring to room temperature for 15 minutes. Reheating is not recommended as it may affect the texture of the cheesecake layer.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cranberry filling ahead of time?
Yes, you can prepare the cranberry filling a day in advance and keep it refrigerated. Bring it to room temperature before assembling the pie.
What can I use instead of cornstarch in the cheesecake filling?
You can substitute cornstarch with all-purpose flour or tapioca starch in equal amounts; these will also help the filling set nicely.
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Cranberry Cheesecake Pie Recipe
- Total Time: 1 hour 20 minutes plus 2 hours chilling
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Cranberry Cheesecake Pie is the perfect fall dessert combining a tangy cranberry filling, a cinnamon sugar cookie crust, and a creamy cheesecake layer topped with a crunchy crumb topping. Baked to golden perfection, it offers a delightful balance of tartness, sweetness, and warm spices, making it ideal for holidays and cozy gatherings.
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)
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 fresh cranberries, sugar, orange zest, and water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for about 10 minutes until the cranberries soften and burst. Remove from heat and let the filling cool, allowing it 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 using a pastry blender or fork until crumbly. Press about 2 cups of this mixture evenly into the pie dish covering bottom and sides. Bake for 8 minutes until lightly golden. Set crust aside to cool. Mix remaining crumb mixture with melted butter for the topping.
- Prepare the Cheesecake Filling: Beat softened cream cheese with sugar and vanilla until smooth. Add the beaten egg and cornstarch, mixing well until fully incorporated. Spread the cheesecake mixture evenly over the cooled crust.
- Assemble the Pie: Spoon the cooled cranberry filling over the cheesecake layer, leaving a half-inch border around the sides. Sprinkle the crumb topping evenly over the cranberry layer.
- Bake the Pie: Bake in preheated oven for 33 to 38 minutes until the topping is golden brown and the cheesecake filling is set. Remove from oven and cool at room temperature for about an hour.
- Chill and Serve: Cover the pie and refrigerate for at least 2 hours before serving to allow flavors to meld and the layers to set. Store leftover pie in the refrigerator for up to 3 days.
Notes
- Use a glass pie dish to ensure even baking and easy monitoring of the crust color.
- Let the cranberry filling cool completely before assembling to prevent mixing layers.
- Refrigerating the pie for at least 2 hours improves texture and flavor melding.
- Can be prepared a day ahead and stored in the fridge.
- The pie is best served chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry cheesecake pie, fall dessert, holiday pie, cinnamon crust, creamy cheesecake, tart cranberry filling
