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