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
- 2/3 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.
