Introduction

Cranberry Cheesecake Pie combines the tart brightness of fresh cranberries with a creamy cheesecake layer and a cinnamon-sugar cookie crust. This festive dessert is perfect for autumn gatherings or holiday celebrations, offering a delightful balance of flavors and textures.

A close-up of a creamy tart with three visible layers on a white plate, placed on a white marbled surface. The bottom layer is a light brown crumbly crust with a rough texture and slightly uneven edges. Above it is a thick, smooth off-white creamy layer, filling most of the tart's depth. The top layer is a glossy, deep red fruit topping made of whole and crushed cranberries, giving a shiny, bumpy texture. One slice is cut out, showing all three layers clearly, with some crumbs around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz. fresh cranberries
7 tablespoons sugar
2 teaspoons grated orange zest
½ cup water
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)
12 oz. cream cheese (softened)
½ cup sugar
2 teaspoons cornstarch
1 egg (slightly beaten)
1 teaspoon vanilla

Instructions

Step 1: Prepare the cranberry filling by combining cranberries, 7 tablespoons sugar, orange zest, and water in a heavy saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes until cranberries soften and the mixture thickens. Remove from heat and let cool.
Step 2: 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 with a pastry blender or fork until crumbly.
Step 3: Press about 2 cups of the crumbly mixture into the pie dish, forming an even crust on the bottom and sides. Bake for 8 minutes until lightly golden. Let cool. Mix the remaining crumbs with melted butter for the topping.
Step 4: Beat cream cheese, ½ cup sugar, and vanilla until smooth. Add egg and cornstarch, beating until fully combined. Spread cheesecake filling evenly over the cooled crust.
Step 5: Spoon the cooled cranberry filling over the cheesecake layer, leaving a small border around edges. Sprinkle the crumb topping evenly over the cranberry layer.
Step 6: Bake the assembled pie for 33 to 38 minutes until the topping is golden and the cheesecake filling is set. Remove and cool at room temperature for about an hour.
Step 7: Refrigerate the pie, covered, for at least 2 hours before serving to allow layers to set and flavors to meld.

Tips & Variations

For extra zest, add a teaspoon of lemon juice to the cranberry filling during cooking.
Substitute half the all-purpose flour with almond flour for a nuttier crust.
Use frozen cranberries if fresh are unavailable, just add a few extra minutes to simmering time.
Top with whipped cream or a drizzle of melted white chocolate for a festive touch.

Storage

Store the pie covered in the refrigerator for up to 3 days. When ready to serve, bring to room temperature or enjoy chilled. Reheat is not recommended as the topping may lose its crunch and the filling may soften too much.

How to Serve

A close-up view of a multi-layered pie in a white plate, resting on a white marbled surface. The bottom layer is a golden-brown crumbly crust with a slightly rough texture. Above it is a smooth, pale creamy layer, topped by a glossy, deep red fruit filling with visible berry pieces that look thick and juicy. On top of this fruit layer, whole fresh cranberries are scattered, shining and coated lightly with a fine dusting of white powdered sugar. The pie crust edges display a crimped pattern, adding detail to the rustic presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, you can prepare the pie a day in advance. Just keep it refrigerated after it has cooled to let the flavors develop fully before serving.

Can I use frozen cranberries for the filling?

Absolutely. Frozen cranberries work well, though they may require a few extra minutes of simmering to break down and thicken the filling properly.

Cranberry Cheesecake Pie Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

This Cranberry Cheesecake Pie combines a tart and vibrant cranberry filling with a luscious, creamy cheesecake layer all nestled in a cinnamon sugar cookie crust. Finished with a crunchy crumb topping, this dessert offers a delightful mix of textures and seasonal flavors perfect for festive occasions.

Author: Ruby
Prep Time: 25 minutes
Cook Time: 46 minutes
Total Time: 3 hours 11 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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, for topping)

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 over medium-high heat, combine fresh cranberries, sugar, grated orange zest, and water. Bring the mixture to a boil, then reduce heat to medium-low and simmer for about 10 minutes until the cranberries have softened and mostly burst, creating a thickened, tart filling. Remove from heat and let cool.
Make the Crust and Topping: Preheat the oven to 350°F (175°C) and grease a 9-inch glass pie dish. In a large bowl, mix flour, granulated sugar, light brown sugar, cinnamon, baking powder, and salt. Cut in the softened butter using a pastry blender or fork until crumbly. Press about 2 cups of the crumbs evenly into the pie dish forming the bottom and sides. Bake crust for 8 minutes until lightly golden. Let cool. Mix the remaining crumbs with melted butter and set aside for topping.
Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. Add the slightly beaten egg and cornstarch, beating until fully incorporated and creamy.
Assemble the Pie: Spread the cheesecake filling evenly over the cooled crust. Spoon the cooled cranberry filling over the cheesecake layer, leaving a half-inch border around the edges. Sprinkle the reserved crumb topping evenly over the cranberries.
Bake the Pie: Bake in the preheated oven for 33 to 38 minutes until the topping is golden brown and the cheesecake filling is set. Remove from oven and let cool at room temperature for about an hour.
Chill and Serve: Cover the cooled pie and refrigerate for at least 2 hours to allow layers to set and flavors to meld. Serve chilled. Store leftovers in the refrigerator for up to 3 days.

Notes

Use a glass pie dish to ensure even baking and to monitor crust color.
Allow cranberry filling to cool before assembling to prevent melting the cheesecake layer.
For best results, let the pie chill thoroughly before serving.
Can be made a day ahead and refrigerated to deepen flavors.
Ensure cream cheese is softened to avoid lumps in the cheesecake filling.

Keywords: cranberry cheesecake pie, holiday dessert, fruit pie, cheesecake dessert, cinnamon cookie crust, cranberry filling, creamy cheesecake, festive dessert