There is something irresistibly festive and comforting about the Cranberry Cheesecake Pie Recipe that makes it a standout dessert for any occasion. This slice of heaven combines the tart brightness of fresh cranberries with the creamy indulgence of cheesecake, wrapped in a buttery, crumbly crust with a hint of warm cinnamon. Whether you’re looking to impress at your next holiday gathering or just savor a cozy treat, this pie delivers layers of flavor and texture that are sure to delight every palate.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this cranberry cheesecake pie recipe. Each component plays a crucial role in balancing flavors and textures that make this dessert uniquely delicious. From fresh cranberries providing vibrant tartness to silky cream cheese adding smooth richness, every ingredient counts.
- 10 oz fresh cranberries: These bring a bright, tart flavor and a lovely seasonal color to the pie.
- 7 tablespoons granulated sugar (for cranberry mixture): Sweetens and balances the cranberries’ natural tartness.
- 2 teaspoons grated orange zest: Adds a subtle citrus aroma that enhances the cranberry flavor.
- 1/2 cup water: Helps to soften the cranberries and create a luscious filling.
- 2 1/4 cups all-purpose flour: Forms the base of the crumbly, tender crust.
- 1/2 cup + 2 tablespoons granulated sugar (for crust and filling): Sweetens both the crust and cheesecake filling perfectly.
- 1/2 cup light brown sugar, packed: Adds warmth and depth to the crust with its molasses notes.
- 1 1/2 teaspoons cinnamon: Gives a cozy, aromatic touch to the pie’s crust.
- 1 teaspoon baking powder: Helps the crust achieve a light, tender texture.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
- 2/3 cup unsalted butter, softened: Brings richness and creates the crumbly texture for the crust.
- 1 tablespoon unsalted butter, melted: Binds the crumb topping for a golden finish.
- 12 oz cream cheese, softened: The star of the cheesecake layer, providing creamy richness.
- 1/2 cup granulated sugar (for cheesecake filling): Sweetens the cream cheese and smooths the flavor.
- 2 teaspoons cornstarch: Stabilizes the cheesecake filling for perfect slicing.
- 1 egg, slightly beaten: Binds the cheesecake ingredients together.
- 1 teaspoon vanilla extract: Adds a lovely fragrance and roundness to the filling.
How to Make Cranberry Cheesecake Pie Recipe
Step 1: Prepare the Cranberry Filling
This step sets the stage for ultimate flavor. Simmer fresh cranberries with sugar, orange zest, and water until the berries soften and the mixture thickens slightly. This combination highlights the cranberries’ natural tartness while layering in sweetness and vibrant citrus notes. Once cooked, set it aside to cool completely before layering.
Step 2: Make the Crust
Preheat your oven and grease your 9-inch pie dish to get ready for the base. Mix all the dry ingredients—flour, sugars, cinnamon, baking powder, and salt—in a large bowl. Then, cut in softened butter until the mixture becomes crumbly. Press about two cups of this crumb mixture firmly into the bottom and sides of your pie dish to form an even crust. Bake briefly until it’s just set, then let it cool to create a sturdy, flavorful foundation for the filling.
Step 3: Prepare the Remaining Crumb Topping
Mix the rest of the crumb mixture with melted butter. This will be your crumbly topping that adds a satisfying crunch and buttery finish once baked on top of the pie. Set this aside; it will be added in the final assembly step.
Step 4: Make the Cheesecake Filling
Beat softened cream cheese until smooth, then gradually add sugar and vanilla extract. Stir in the egg and cornstarch until everything is perfectly combined into a smooth, creamy batter. This layer creates the silky, luscious center that perfectly balances the tart cranberry topping.
Step 5: Assemble the Pie
Spread the cheesecake filling over the cooled crust evenly. Then carefully spoon the cooled cranberry mixture over the cheesecake, leaving a half-inch border around the edges for neatness. Finally, sprinkle the reserved crumb topping all over the cranberries, making sure to cover the surface for that incredible crunchy texture.
Step 6: Bake the Pie
Pop your pie into the oven and bake until the topping turns a beautiful golden brown and the cheesecake layer is set but still creamy. This usually takes around 33 to 38 minutes. The aroma filling your kitchen during this time will be nothing short of heavenly.
Step 7: Cool and Chill
Allow the pie to cool at room temperature for about an hour, then refrigerate it for at least two hours to set completely. This chilling step ensures clean slices and that perfect creamy texture you want from any excellent cranberry cheesecake pie recipe.
How to Serve Cranberry Cheesecake Pie Recipe
Garnishes
Finish your beautiful cranberry cheesecake pie with fresh garnishes that highlight its festive nature. Consider sprinkling with a few extra fresh cranberries, a dusting of powdered sugar, or delicate orange zest curls on top. These simple touches amplify both appearance and flavor, instantly elevating your dessert presentation.
Side Dishes
Pair your slice with lightly whipped cream or a scoop of vanilla bean ice cream to balance the tartness and add luscious creaminess. For a beverage pairing, hot tea or mulled cider complements the spicy cinnamon and citrus notes in the pie wonderfully, turning your dessert into a full sensory experience.
Creative Ways to Present
Serve the pie as a stunning centerpiece on a festive dessert table or cut into smaller, bite-sized portions for elegant appetizers at a party. You can even layer the components separately in a trifle glass for a visually stunning dessert that captures the essence of the cranberry cheesecake pie recipe in a portable format.
Make Ahead and Storage
Storing Leftovers
Store any uneaten cranberry cheesecake pie tightly covered in the refrigerator. This pie stays fresh for up to 4 days, allowing you to enjoy the festive flavors well beyond the initial serving. Just be sure to keep it chilled to maintain the creamy texture of the cheesecake layer.
Freezing
Wondering if you can freeze this fabulous dessert? Yes, you can. Wrap the pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge to keep the texture intact.
Reheating
The cranberry cheesecake pie is best enjoyed chilled, so reheating is not necessary. If you prefer it slightly less cold, let it sit at room temperature for about 15 minutes before serving to enhance the flavors without compromising the creamy texture.
FAQs
Can I use frozen cranberries instead of fresh for this Cranberry Cheesecake Pie Recipe?
Absolutely! Frozen cranberries work well, too. Just thaw and drain any excess liquid before cooking to avoid a watery filling. The taste and texture will still be fantastic.
Is it necessary to let the pie chill before serving?
Yes, chilling is crucial. It allows the cheesecake filling to set properly and makes slicing easier, yielding beautiful, clean pieces.
Can I make the crust gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend suited for crusts. Keep in mind the texture might vary slightly, but it will still be delicious.
How long will the cranberry cheesecake pie keep in the fridge?
Stored properly, it will stay fresh for about 4 days. Always cover it to prevent it from absorbing other fridge odors.
Can I prepare parts of the pie ahead of time?
Definitely! You can make the cranberry filling and crust a day ahead. Just keep them refrigerated separately and assemble the pie before baking for best results.
Final Thoughts
There is nothing quite like sharing the joy of this cranberry cheesecake pie recipe with your family and friends. Its layers of creamy cheesecake, tart cranberries, and crumbly cinnamon-spiced crust come together to create a dessert experience that’s both comforting and celebratory. Give this recipe a try, and watch firsthand how it becomes a beloved favorite year after year.
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Cranberry Cheesecake Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Cheesecake Pie combines a buttery crumb crust with a smooth, creamy cheesecake filling and a tart cranberry topping. The pie is baked to golden perfection, offering a delightful balance of sweet and tangy flavors perfect for festive occasions or any dessert craving.
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
- 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 topping)
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, granulated sugar, grated orange zest, and water. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer for 10 minutes until the cranberries soften. Remove from heat and set aside to cool.
- Make the Crust: Preheat your oven to 350°F (177°C) and grease a 9-inch pie dish. In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Add the softened butter and blend the mixture with a pastry blender or fork until it becomes crumbly.
- Form and Bake the Crust: Press about 2 cups of the crumb mixture firmly into the bottom and up the sides of the prepared pie dish. Bake the crust in the preheated oven for 8 minutes. Once baked, remove and let it cool. Meanwhile, mix the remaining crumb mixture with the melted butter and set it aside to use as a topping later.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Add the slightly beaten egg, followed by the cornstarch, and mix until the ingredients are fully incorporated.
- Assemble the Pie: Spread the cheesecake filling evenly over the cooled crust in the pie dish. Spoon the cooled cranberry mixture evenly over the cheesecake layer, leaving about a 1/2-inch border around the edges. Finally, sprinkle the reserved crumb topping over the cranberry layer.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 33-38 minutes, or until the crumb topping is golden brown and the cheesecake layer is set.
- 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 ensure it sets properly and the flavors meld beautifully.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- The cranberry mixture can be prepared a day ahead and refrigerated to save time.
- Use fresh cranberries for the best flavor and texture; frozen cranberries can be substituted but may alter consistency.
- Let the pie chill thoroughly to get clean slices when serving.
- For added texture, you can sprinkle chopped nuts over the crumb topping before baking.
