Cranberry Cheesecake Pie: A Perfect Fall Dessert for Every Occasion Recipe is one of those cozy, irresistible treats I love to make as the leaves start turning. It brings together a tart cranberry filling, a creamy cheesecake layer, and a cinnamon-kissed crumb crust that you can’t help but smile about. Whether you’re planning a festive gathering or just craving a slice of something special on a chilly evening, this pie shines. You’ll find everyone from picky kids to seasoned dessert lovers enjoying it, making it a perfect fit for just about any occasion!
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What Makes This So Good
This Cranberry Cheesecake Pie recipe nails the balance between tart and sweet while offering a texture play that’s truly next level. The cranberry filling bursts with fresh, citrusy brightness that cuts through the richness of the creamy cheesecake layer—all nestled on a buttery cinnamon crumb crust that bakes up perfectly golden and crisp.
- Big Flavor, Minimal Fuss: The steps are straightforward but pack a flavorful punch, letting you shine without spending hours in the kitchen.
- Family-Friendly: Its comforting cinnamon aroma and creamy tang make it a crowd-pleaser for all ages.
- Simple Ingredients: No fancy or hard-to-find pantry staples—just familiar ones like fresh cranberries, cream cheese, and cinnamon.
- Works Any Night: Whether it’s a holiday feast or a weekday treat, this pie fits right in.
Ingredient Guide
Choosing the right ingredients can really elevate your Cranberry Cheesecake Pie: A Perfect Fall Dessert for Every Occasion Recipe. Here’s what to look out for so your pie comes out rich, flavorful, and perfectly textured.
- Fresh Cranberries: Opt for fresh over frozen if you can—those little ruby-red pops give brightness and a pleasing tartness you don’t want to miss.
- Orange Zest: Use a microplane grater for fine zesting that adds a fragrant citrus lift without bitterness.
- Butter: Unsalted, softened butter helps you control the saltiness while creating a tender, crumbly crust.
- Cream Cheese: Full-fat and softened cream cheese makes the cheesecake layer luxuriously creamy—skip the low-fat versions for best results.
- Sugars: A mix of granulated and light brown sugar balances sweetness with a subtle molasses note that complements cinnamon beautifully.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Cranberry Cheesecake Pie: A Perfect Fall Dessert for Every Occasion Recipe
Step 1 — Prep & Ready
The first thing you want to do is get your cranberry filling going—this sets the tone with its bright, tangy flavor. Rinse your cranberries well, pick out any soft ones, and combine them in a saucepan with sugar, orange zest, and water. Bring it to a boil over medium-high heat. You’ll notice cranberries start to pop almost like little fireworks, releasing that gorgeous ruby syrup. Lower the heat to a gentle simmer to soften the berries and thicken the filling while you prep your crust ingredients. Meanwhile, preheat your oven to 350°F (175°C) so it’s ready to bake.
Step 2 — Cook with Confidence
As your cranberries bubble away, mix your crust ingredients in a large bowl—flour, sugars, cinnamon, baking powder, and salt first. Toss in softened butter and cut it through the dry mix until you get lovely sandy crumbs. You’ll reserve some crumb mixture for the topping later—keep that in mind. Press the main portion firmly into your greased pie dish, baking it for about 8 minutes until the edges start to turn golden and smell irresistibly warm and cinnamon-spiced. The aroma alone will tell you you’re on the right track.
Step 3 — Finish & Serve
While the crust cools a bit, beat together your cream cheese, sugar, vanilla, egg, and cornstarch until totally smooth and luscious. That creamy cheesecake layer spreads so easily over the still-warm crust. Next, spoon the cooled cranberry filling evenly atop the cheesecake, being careful to leave a tiny border so the layers stay neat. Sprinkle the crumb topping mixed with melted butter over the top, then slide the pie into the oven for about 35 minutes. You’ll know it’s done when the topping is golden brown and the cheesecake layer is set but still creamy. The cozy cinnamon and vanilla notes will fill your kitchen—trust me, it’s as comforting as it sounds!
Extra Helpful Tips
I’ve baked this pie many times, and a few little tricks make it truly shine. Don’t rush the cranberry filling cooling—it thickens perfectly and keeps your layers distinct. Also, be gentle when spreading fillings—you don’t want to mix them together. Finally, refrigerate the pie long enough to let all those delicious flavors marry.
- Watch for This Sign: The crust is done when the edges start to turn a light golden brown with a warm cinnamon smell.
- Temperature Trick: Use room temperature cream cheese for a smooth filling that mixes evenly without lumps.
- Prep-Ahead Option: The cranberry filling can be made a day ahead and refrigerated to save time.
- Avoid This Common Mistake: Don’t skip the chill time after baking; the cheesecake needs it to set properly and slice cleanly.
Serve & Enjoy
Easy Enhancements
Want to elevate your Cranberry Cheesecake Pie: A Perfect Fall Dessert for Every Occasion Recipe? Try topping slices with a drizzle of warm caramel or a dollop of freshly whipped cream spiked with a little cinnamon or orange zest. A sprinkle of chopped toasted pecans or crystallized ginger can add a lovely crunch and extra touch of coziness. Experimenting with a tiny pinch of ground cloves or nutmeg in the crust can deepen those fall flavors, too!
Tasty Pairings
Pair this pie with a cup of spiced chai, a glass of warm apple cider, or even a bold cup of coffee to contrast the sweet-tart layers. For an autumn dinner, serve alongside roasted turkey or pork and a fresh arugula salad with a citrus vinaigrette to round out your meal in style.
Quick Plating Tips
For a fast yet stunning presentation, slice the pie with a warm, clean knife and wipe between cuts to keep edges sharp. Garnish each slice with a sprig of fresh mint, a few whole cranberries, or a dusting of powdered sugar. These small touches add elegance without extra effort.
Store, Freeze & Reheat
Fridge Storage
Wrap your pie tightly with plastic wrap or store in an airtight container and refrigerate for up to 3 days. The crust may soften a bit over time, but the flavors deepen and meld beautifully—a great make-ahead strategy for busy holiday hosting.
Freezer Friendly?
You can freeze this pie, though I recommend freezing it unbaked if possible for the best texture. After baking, freezing may make the crust less crisp. When ready to enjoy, thaw in the fridge overnight to keep the cheesecake layer firm and prevent sogginess.
Reheat Like New
To warm it up, I prefer the oven set to 325°F (160°C) for 10–12 minutes, covered loosely with foil to keep moisture in. Microwaving works in a pinch but watch carefully to avoid overheating the cheesecake which can cause cracking. Warming gently brings back that freshly-baked comfort without drying it out.
Cranberry Cheesecake Pie: A Perfect Fall Dessert for Every Occasion Recipe FAQs
Yes! Frozen cranberries work just fine. Just thaw them completely and drain any excess liquid before cooking to avoid a watery filling.
Avoid overbaking and let the pie cool gradually at room temperature before chilling. Using cornstarch in the filling also helps it set smoothly.
You can substitute all-purpose flour with a gluten-free baking blend, but the texture might be slightly different. Adding a binder like xanthan gum if your blend doesn’t have it can help.
Absolutely! Its festive flavors, make-ahead ease, and eye-catching layers make it a standout for Thanksgiving, Christmas, or any cozy celebration.
Final Flavor Thoughts
I love how this Cranberry Cheesecake Pie: A Perfect Fall Dessert for Every Occasion Recipe combines bright, cozy, and creamy all in one dessert. Once you try it, you’ll see why I keep coming back! If you enjoyed this recipe, please leave a star rating or share a comment below—I always love hearing your variations and kitchen wins. Next time, try swirling in some caramel or folding a handful of toasted pecans into the crumb topping for a personalized twist. Happy baking, friend!
Print📖 Recipe
Cranberry Cheesecake Pie: A Perfect Fall Dessert for Every Occasion Recipe
Cranberry Cheesecake Pie is a delightful fall dessert that beautifully combines a cinnamon sugar cookie crust, a creamy cheesecake layer, and a tangy cranberry filling. Perfect for holiday gatherings or cozy nights, this pie offers a harmonious blend of tartness, sweetness, and warm spices, finished with a crunchy crumb topping that bakes to golden perfection.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- ⅔ cup unsalted butter (softened)
- 1 tablespoon unsalted butter (melted)
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, combine fresh cranberries, sugar, grated orange zest, and water. Bring to a boil over medium-high heat, stirring occasionally until the cranberries begin to burst. Reduce heat to medium-low and simmer for about 10 minutes until berries soften and the mixture thickens. Remove from heat and let cool.
- Make the Crust and Topping: Preheat your oven to 350°F (175°C) and grease a 9-inch glass pie dish. In a large bowl, mix together flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Cut in the softened butter using a pastry blender or fork until the mixture is crumbly. Press about 2 cups of this mixture evenly into the bottom and sides of the pie dish. Bake for 8 minutes until lightly golden. Set aside to cool. To the remaining crumb mixture, add melted butter and stir until cohesive to create the topping.
- Prepare the Cheesecake Filling: Beat the softened cream cheese with sugar and vanilla until smooth and creamy. Add the beaten egg and cornstarch, then mix until fully incorporated. Spread this cheesecake filling evenly over the cooled crust.
- Assemble the Pie: Spoon the cooled cranberry filling over the cheesecake layer, leaving a half-inch border around the edges. Sprinkle the prepared crumb topping evenly over the cranberry layer.
- Bake the Pie: Bake the assembled pie at 350°F (175°C) for 33 to 38 minutes, or until the topping is golden brown and the cheesecake filling is set. Remove from oven and let cool for about an hour at room temperature.
- Chill and Serve: Cover and refrigerate the pie for at least 2 hours before serving to allow flavors to meld and layers to set. Store leftovers in the refrigerator for up to 3 days.
Notes
- Using a glass pie dish helps the crust bake evenly and allows you to monitor the browning.
- Allow cranberry filling to cool completely before layering to prevent sogginess.
- Make sure cream cheese is softened for smoother filling.
- Refrigeration after baking is crucial for best texture and flavor melding.
- Pie can be made ahead and stored refrigerated for up to 3 days.
- Adjust sugar in cranberry filling according to your preferred tartness.
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