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
Scale
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.
