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Cranberry Cheesecake Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 42 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/cranberry-cheesecake-pie-recipe/