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Cranberry Cheesecake Pie Recipe

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★★★★★

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.

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

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

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