Cranberry Cheesecake Pie Recipe
A delicious Cranberry Cheesecake Pie featuring a buttery crumb crust, creamy cheesecake layer, and a tangy homemade cranberry filling, topped with a golden spiced crumble. This festive pie is perfect for holiday gatherings or any occasion that calls for a perfect balance of sweet and tart flavors.
- Prep Time: 30 minutes
- Cook Time: 46 minutes
- Total Time: 2 hours 16 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
Cheesecake Filling
- 12 oz. cream cheese, softened
- ½ cup sugar
- 2 teaspoons corn-starch
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
Instructions
- Prepare Cranberry Filling: In a heavy saucepan, combine fresh cranberries, sugar, grated orange zest, and water. Stir well and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes until cranberries are soft. Remove from heat and set aside to cool.
- Preheat Oven and Prepare Pie Dish: Preheat your oven to 350°F (175°C). Grease a 9-inch glass pie dish thoroughly and set it aside.
- Make Crust Mixture: In a large bowl, mix together flour, granulated sugar, brown sugar, salt, baking powder, and cinnamon. Add the softened butter and use a pastry blender or fork to combine until the mixture is crumbly.
- Form Crust Base: Press about 2 cups of the crumbly mixture evenly along the bottom and sides of the prepared pie dish. Bake in the preheated oven for 8 minutes, then remove and allow to cool.
- Prepare Topping Mixture: To the remaining crumb mixture, add the melted butter and whisk together with a fork until combined. Set this aside for the pie topping.
- Make Cheesecake Filling: In a medium bowl, beat cream cheese with sugar and vanilla extract until smooth and creamy. Add the slightly beaten egg and corn-starch and mix until well incorporated.
- Assemble Pie: Spread the cheesecake filling evenly over the baked crust in the pie dish. Spoon the cooled cranberry filling over the cheesecake layer, leaving about a ½-inch border around the edges.
- Add Topping and Bake: Sprinkle the crumb topping mixture over the cranberry layer, covering the surface evenly. Bake the assembled pie for 33 to 38 minutes, until the topping is golden brown and the cheesecake filling is set.
- Cool and Chill: Remove the pie from the oven and allow it to cool for 1 hour at room temperature. Then refrigerate the pie for at least 2 hours before serving. Store any leftovers in the refrigerator.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Use fresh cranberries; frozen cranberries might change the texture of the filling.
- Allow the pie to fully chill to let the cheesecake filling set properly for clean slices.
- Orange zest adds a bright citrus note, but can be omitted if unavailable.
- You can substitute light brown sugar with dark brown sugar for a richer molasses flavor.
- Use a glass pie dish as recommended for even baking and monitoring the crust color.
Keywords: cranberry cheesecake pie, cranberry pie, cheesecake dessert, holiday pie, spiced crumble topping, festive desserts
Find it online: https://epicrecipebox.com/cranberry-cheesecake-pie-recipe/