There is something truly magical about a dessert that combines bright, tart cranberries with smooth, luscious cheesecake in a flaky crust. This Cranberry Cheesecake Pie Recipe brings those flavors together in a way that feels like a cozy holiday hug on a plate. It’s the perfect balance of sweet and tangy with a delightful crumbly topping that adds texture and warmth. Whether you’re serving this for a family gathering or simply craving a special treat, this pie is sure to become one of your go-to favorites for any occasion.
Ingredients You’ll Need
Getting ready to make this delicious Cranberry Cheesecake Pie Recipe is a breeze thanks to the simple, carefully chosen ingredients. Each one plays an essential role: from the zingy cranberries and fragrant orange zest to the creamy cheese and buttery crumb crust, every bite bursts with flavor and texture.
- Fresh cranberries (10 oz): The star ingredient that gives the pie its vibrant tartness and beautiful red color.
- Granulated sugar: Used in multiple steps to balance the tartness and add sweetness throughout the pie.
- Grated orange zest (2 teaspoons): Adds a bright citrus aroma that complements the cranberries perfectly.
- Water (1/2 cup): Helps soften the cranberries as they simmer, creating a luscious fruit layer.
- All-purpose flour (2 1/4 cups): The base for the crumbly crust and topping, providing structure and a tender bite.
- Light brown sugar (1/2 cup, packed): Brings a rich, caramel-like depth to the crust and topping.
- Cinnamon (1 1/2 teaspoons): Warms the flavor profile with a subtle spice, elevating the pie’s complexity.
- Baking powder (1 teaspoon): Ensures the crumb topping bakes up light and slightly crisp.
- Salt (1/2 teaspoon): Enhances all the sweetness and balances the flavors beautifully.
- Unsalted butter, softened (2/3 cup) and melted (1 tablespoon): Adds richness and helps create that perfect crumb texture.
- Cream cheese (12 oz), softened: The creamy core of the cheesecake layer, smooth and tangy.
- Cornstarch (2 teaspoons): Stabilizes the cheesecake filling so it sets up just right.
- Egg (1, slightly beaten): Binds the filling ingredients for a silky, firm consistency.
- Vanilla extract (1 teaspoon): Brings a warm, sweet aroma to the cheesecake layer.
How to Make Cranberry Cheesecake Pie Recipe
Step 1: Prepare the Cranberry Filling
Start by gently simmering fresh cranberries with sugar, orange zest, and water. As the mixture bubbles away on medium heat, the cranberries soften and burst, melding with the citrus notes to create a luscious topping for the pie. Let this cool while you prepare other components.
Step 2: Make the Crumbly Pie Crust
In a large bowl, mix together dry ingredients like flour, sugars, cinnamon, baking powder, and salt. Add softened butter and work it in until you get a crumbly texture reminiscent of your favorite streusel topping. Press two cups of this crumb mixture firmly into your greased pie dish, shaping it up the sides to form a sturdy crust. Bake briefly to set the base and cool before layering.
Step 3: Create the Cheesecake Layer
Beat softened cream cheese with sugar and vanilla until smooth and creamy. Incorporate the egg and cornstarch gently, ensuring the mixture is silky without overmixing. This creamy filling will form the luscious layer underneath the berries and topping, providing that classic cheesecake texture.
Step 4: Assemble the Pie
Spread the cheesecake filling evenly over your pre-baked crumb crust. Spoon the cooled cranberry mixture on top, leaving a small border around the edges to prevent overflow. Sprinkle the reserved crumb mixture, now combined with melted butter, generously over the cranberries to form a crisp, golden topping once baked.
Step 5: Bake and Cool to Perfection
Pop the assembled pie into a preheated oven at 350°F (177°C) and bake for about 33 to 38 minutes. You’ll know it’s ready when the crumb topping turns a beautiful golden brown and the cheesecake layer feels set but still slightly soft in the center. After baking, allow the pie to cool at room temperature for an hour before chilling it for at least two hours to let all those incredible flavors meld together perfectly.
How to Serve Cranberry Cheesecake Pie Recipe
Garnishes
Adding a few thoughtful garnishes elevates your Cranberry Cheesecake Pie Recipe even more. Try a light dusting of powdered sugar or a few whole fresh cranberries on top to brighten the presentation. A sprig of fresh mint or a drizzle of orange glaze can also add a delightful pop of color and a fresh note that complements the pie’s flavors beautifully.
Side Dishes
This pie pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream, which softens the tartness and adds extra creaminess. For a festive spread, serve it alongside warm spiced cider or a cozy cup of rich coffee to balance the flavors perfectly.
Creative Ways to Present
Want to impress your guests? Serve individual slices with a small fanned orange slice or sprinkle some crushed candied nuts on top for texture contrast. For holiday gatherings, plate it with festive edible flowers or place on a rustic wooden board surrounded by seasonal fruits and nuts to make your Cranberry Cheesecake Pie Recipe the star of the table.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pie tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep well for up to 4 days, maintaining its creaminess and fresh cranberry flavor. This makes it perfect for enjoying little slices throughout the week.
Freezing
If you want to prepare this Cranberry Cheesecake Pie Recipe in advance, you can freeze it after baking and cooling completely. Wrap it securely in several layers of plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve the texture and taste.
Reheating
For a freshly baked taste, warm leftover slices gently in the oven at 300°F (150°C) for 10-15 minutes. Avoid microwaving as it can alter the texture of the cheesecake layer. A light warm-up revives the crumb topping’s crispiness and intensifies the aroma of the cranberries and spices.
FAQs
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well for this Cranberry Cheesecake Pie Recipe. Just thaw and drain them slightly before cooking to avoid excess liquid in the filling layer.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend of your choice, making sure it has xanthan gum or another binder to replicate the crumbly crust texture.
Can I prepare parts of the pie ahead of time?
Definitely. You can make the cranberry filling and crumb crust separately a day ahead and store them in the refrigerator. Assemble and bake the pie on the day you plan to serve for the freshest results.
How do I know when the cheesecake layer is fully baked?
The cheesecake layer is set when the edges are firm but the center still has a slight wobble. It will firm up fully as it cools and chills in the refrigerator.
Can I use flavored cream cheese?
For best results, stick with plain cream cheese to maintain a balanced flavor. However, a mild variation like honey or vanilla-flavored cream cheese can add an interesting twist if you want to experiment.
Final Thoughts
This Cranberry Cheesecake Pie Recipe is hands down a showstopper that’s sure to delight everyone lucky enough to taste it. From the bright tartness of fresh cranberries to the rich, creamy cheesecake layer and crumbly, buttery crust, each slice is a harmonious celebration of flavor and texture. Give it a try—you might just discover your new favorite dessert to bring joy and warmth to your table all year round.
Print
Cranberry Cheesecake Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Cheesecake Pie combines the tartness of fresh cranberries with a creamy cheesecake filling, all encased in a buttery crumb crust and topped with a spiced crumb topping. Perfect for festive gatherings or a delightful dessert that balances sweetness and tang in every bite.
Ingredients
For the Cranberry Filling
- 10 oz fresh cranberries
- 7 tablespoons granulated sugar
- 2 teaspoons grated orange zest
- 1/2 cup water
For the Crust and Topping
- 2 1/4 cups all-purpose flour
- 1/2 cup + 2 tablespoons granulated sugar, divided
- 1/2 cup light brown sugar, packed
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup unsalted butter, softened
- 1 tablespoon unsalted butter, melted
For the Cheesecake Filling
- 12 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
Instructions
- Prepare Cranberry Filling: In a saucepan, combine the fresh cranberries, 7 tablespoons granulated sugar, grated orange zest, and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes until the cranberries soften. Remove from heat and set aside to cool.
- Preheat Oven and Prepare Crust Mixture: Preheat your oven to 350°F (177°C). Grease a 9-inch pie dish well. In a large mixing bowl, combine the all-purpose flour, 1/2 cup granulated sugar, light brown sugar, cinnamon, baking powder, and salt. Add the softened butter and use a pastry blender or fork to mix until the mixture is crumbly.
- Form and Bake Crust: Press approximately 2 cups of the crumb mixture firmly into the bottom and along the sides of the prepared pie dish, creating an even crust layer. Bake this crust in the preheated oven for 8 minutes. Remove and allow to cool completely. Meanwhile, mix the remaining crumb mixture with the melted butter to create the topping and set this aside.
- Prepare Cheesecake Filling: In a separate mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar and vanilla extract until smooth and creamy. Then add the slightly beaten egg followed by the cornstarch, mixing thoroughly until all ingredients are fully incorporated.
- Assemble the Pie: Spread the cheesecake filling evenly over the cooled crust. Carefully spoon the cooled cranberry mixture over the cheesecake layer, leaving about a 1/2-inch border around the edges clear. Sprinkle the reserved buttered crumb topping evenly over the cranberry layer.
- Bake the Pie: Bake the assembled pie for 33 to 38 minutes, or until the crumb topping is golden brown and the cheesecake layer appears set and firm to the touch.
- Cool and Chill: Allow the pie to cool at room temperature for 1 hour. Then refrigerate it for at least 2 hours before serving to let the layers set perfectly for slicing and serving.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling consistency.
- To easily zest the orange, use the fine side of a grater or a microplane.
- If you prefer a less sweet dessert, reduce the sugar in the cranberry filling slightly.
- Ensure the cranberry filling is cooled completely before adding to the cheesecake to prevent mixing layers.
- This pie is best served chilled and can be stored covered in the refrigerator for up to 3 days.
