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Cranberry Cheesecake Pie Recipe

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3.8 from 4 reviews

Cranberry Cheesecake Pie is a delightful fall dessert featuring a crunchy cinnamon sugar cookie crust and topping filled with layers of tangy cheesecake and homemade cranberry filling. This unique pie combines sweet and tart flavors in every bite, making it an ideal addition to your holiday menu.

  • Total Time: 1 hour 5 minutes plus chilling time
  • Yield: 8-12 slices

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 corn-starch
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cranberry Filling: In a heavy saucepan, combine fresh cranberries, sugar, grated orange zest, and water. Stir well and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 10 minutes until the cranberries are soft. Remove from heat and set aside to cool.
  2. Make the Crust and Pre-bake: Preheat the oven to 350°F (175°C). Grease a 9-inch glass pie dish and set aside. In a large bowl, combine flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Add the softened butter and mix with a pastry blender or fork until the mixture becomes crumbly. Press about 2 cups of the crumbly mixture evenly into the bottom and up the sides of the prepared pie dish. Bake for 8 minutes, then remove and let cool.
  3. Prepare the Topping Crumbs: To the remaining crumb mixture in the bowl, add the melted butter and whisk with a fork until combined. Set this crumb topping mixture aside for later use.
  4. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Add the slightly beaten egg and mix until just combined. Stir in the cornstarch thoroughly. Spread the cheesecake filling evenly over the pre-baked crust in the pie dish.
  5. Assemble the Pie: Spoon the cooled cranberry filling over the cheesecake layer, leaving about a ½-inch border around the edges to prevent overflow.
  6. Add the Topping and Bake: Sprinkle the reserved crumb topping evenly over the cranberry filling. Bake the assembled pie in the preheated oven for 33 to 38 minutes, or until the top is golden brown and the cheesecake filling is set.
  7. Cool and Chill: Allow the pie to cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving to let the flavors meld and filling set completely. Store any leftovers in the refrigerator.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth cheesecake filling.
  • Use fresh cranberries for the best tart flavor and vibrant color.
  • The pie crust is partially baked before assembly to prevent sogginess.
  • Allowing the pie to chill in the refrigerator helps the cheesecake layer firm up for clean slices.
  • You can substitute orange zest with lemon zest for a slightly different citrus note.
  • For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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