If you want a dessert that delights with its beautiful contrast of tangy fruit and creamy richness, this Cranberry Cheesecake Pie Recipe is your new best friend. Imagine a buttery crumb crust embracing a silky cream cheese filling topped with bright, zesty cranberries and a cinnamon-spiced crumble that adds just the right amount of crunch. Every slice is a perfect balance of sweet and tart, making it the ultimate treat to celebrate any occasion or simply to enjoy as a cozy, comforting indulgence at home.
Ingredients You’ll Need
The beauty of this Cranberry Cheesecake Pie Recipe lies in its simple but essential ingredients, each playing a vital role in creating layers of flavor and texture that make the pie unforgettable. From fresh cranberries bursting with tartness to the warm spices that give the crust its inviting aroma, every component is a must-have.
- 10 oz fresh cranberries: Provides a bright, tangy flavor and stunning color contrast.
- 7 tablespoons granulated sugar: Sweetens the cranberry topping perfectly without overpowering.
- 2 teaspoons grated orange zest: Adds a fresh citrus twist that enhances the cranberries’ natural zing.
- 1/2 cup water: Helps soften the cranberries during cooking for a luscious topping.
- 2 1/4 cups all-purpose flour: Forms the sturdy, buttery base and crumble topping of the pie.
- 1/2 cup + 2 tablespoons granulated sugar: Sweetens the crust and cheesecake filling balancedly.
- 1/2 cup light brown sugar, packed: Gives the crust a caramel-like depth and moist texture.
- 1 1/2 teaspoons cinnamon: Infuses the crust with warm spice that complements the fruit beautifully.
- 1 teaspoon baking powder: Helps the crumb topping get delightfully light and crisp.
- 1/2 teaspoon salt: Balances flavors and enhances sweetness.
- 2/3 cup unsalted butter, softened: Ensures the crust and crumble are rich and tender.
- 1 tablespoon unsalted butter, melted: Brushed into the topping for golden, buttery crispness.
- 12 oz cream cheese, softened: The star of the cheesecake layer, providing creamy tang.
- 1/2 cup granulated sugar: Sweetens the cheesecake filling for smooth richness.
- 2 teaspoons cornstarch: Stabilizes the cheesecake layer so it sets perfectly.
- 1 egg, slightly beaten: Binds the filling and creates a silky texture.
- 1 teaspoon vanilla extract: Adds warmth and depth to the filling’s flavor.
How to Make Cranberry Cheesecake Pie Recipe
Step 1: Prepare the Cranberry Topping
Start by combining fresh cranberries, sugar, orange zest, and water in a saucepan. Bring this mixture to a boil over medium-high heat, then turn down to medium-low and let it simmer until the cranberries soften and burst, releasing their natural tartness. The orange zest brightens the flavor and gives the topping its lively aroma. Once done, set it aside to cool—this will become the jewel atop your cheesecake layer.
Step 2: Make the Crust and Crumble Base
Preheat your oven to 350°F (177°C) and grease a 9-inch pie dish to make sure your pie comes out perfectly every time. In a large bowl, whisk together the flour, sugars, cinnamon, baking powder, and salt. Adding softened butter and mixing until crumbly creates that buttery texture essential to both the crust and the crunchy topping. This step is the foundation of the delightful texture that’s so important in the Cranberry Cheesecake Pie Recipe.
Step 3: Bake the Pie Crust
Press about 2 cups of the crumb mixture firmly across the bottom and up the sides of your pie dish, creating the base layer. Baking it briefly not only sets the crust but also brings out the nuttiness of the brown sugar and cinnamon. After 8 minutes of baking, let the crust cool as you prepare the rest of the pie layers. Don’t forget to mix the remaining crumb mixture with melted butter for the topping—it’s a game changer!
Step 4: Prepare the Cream Cheese Filling
In a mixing bowl, beat your softened cream cheese with sugar and vanilla extract until it’s luxuriously smooth. Adding the slightly beaten egg and cornstarch next helps to deepen the richness while ensuring the filling sets perfectly once baked. This luscious layer is what makes this dessert feel indulgent yet balanced.
Step 5: Assemble the Pie Layers
Gently spread your creamy cheesecake filling over the cooled crust so it’s smooth and even. Then dollop and carefully spoon the cooled cranberry topping over the cheesecake layer, leaving about half an inch border around the edges to prevent overflow during baking. Finally, sprinkle that buttery crumb topping over the cranberries, sealing in the flavors with a crunch you will love biting into!
Step 6: Bake Until Golden and Set
Bake your assembled pie for about 33 to 38 minutes, or until the topping is beautifully golden and the cheesecake layer feels firm but not dry. Your kitchen will fill with the mouthwatering scent of cinnamon, vanilla, and fresh fruit. Once baked, let the pie cool at room temperature before chilling, which helps it maintain its perfect texture and taste.
Step 7: Chill for Best Flavor
A good chill of at least two hours in the refrigerator is key to letting the flavors meld together and ensuring each slice holds its shape beautifully. This wait is worth every moment, as your Cranberry Cheesecake Pie Recipe transforms into the perfect dreamy dessert you can’t stop coming back to!
How to Serve Cranberry Cheesecake Pie Recipe
Garnishes
A dusting of powdered sugar or a few fresh cranberries scattered on top immediately elevates the presentation. For an extra festive touch, a sprig of fresh mint adds a pop of color and a subtle herbal note that pairs beautifully with the tangy cranberries and creamy filling.
Side Dishes
This pie stands wonderfully on its own but if you want to create a dessert spread, serve alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cold, creamy sides perfectly complement the warmth and spice of the pie, making every bite even more delightful.
Creative Ways to Present
Why not serve your Cranberry Cheesecake Pie Recipe in mini tart pans for individual servings that look cute and are easy to handle? Or create a layered parfait version by crumbling the pie over whipped cream and fresh cranberries in clear glasses for a fun twist that’s both elegant and approachable.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be tightly covered with plastic wrap or stored in an airtight container and kept in the refrigerator. It stays wonderfully fresh for up to 4 days, allowing you to enjoy this delicious treat as leftovers without any compromise in texture or taste.
Freezing
You can freeze the pie wrapped tightly in foil or plastic wrap and stored in a freezer-safe container for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator to keep the layers firm and flavorful.
Reheating
For the best experience, it’s ideal to enjoy this cranberry cheesecake pie chilled. If you prefer it slightly warmed, pop slices into the oven at low temperature for a few minutes, but be careful not to melt or disturb the cheesecake texture too much.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work well for the topping—just thaw them first and drain any excess water to prevent the pie from becoming too soggy.
Is it possible to make this pie gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend that can be used for baking, you can make the pie safe for gluten-sensitive eaters without sacrificing taste.
Can I prepare the crust and filling ahead of time?
You can prepare both the crust and filling a day ahead and keep them covered in the refrigerator. Bake and assemble the pie on the day you plan to serve for the freshest results.
What if I don’t have a pastry blender?
No worries! You can use two forks or your fingertips to work the butter into the flour mixture until it achieves a crumbly texture—just be careful not to overwork it.
How do I know when the cheesecake layer is set?
The cheesecake layer should look firm around the edges with a slight wobble in the center—once cooled, it will firm up perfectly without cracking or drying out.
Final Thoughts
This Cranberry Cheesecake Pie Recipe offers a joyful mix of textures and flavors that makes it a total crowd-pleaser and a staple for your dessert rotation. It’s a fantastic way to celebrate the flavors of the season or add a touch of homemade magic to any dessert table. I can’t wait for you to try it and share the deliciousness with your loved ones!
Print
Cranberry Cheesecake Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 38 minutes
- Total Time: 3 hours 23 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Cheesecake Pie combines a buttery crumb crust with a creamy cheesecake filling topped with a tangy-sweet cranberry compote and a cinnamon-spiced crumb topping. Perfect for festive occasions or a flavorful dessert any time, this pie delivers a wonderful balance of tartness and sweetness with a luscious creamy texture complemented by a crisp, cinnamon-infused crust and crumb topping.
Ingredients
Cranberry Compote
- 10 oz fresh cranberries
- 7 tablespoons granulated sugar
- 2 teaspoons grated orange zest
- 1/2 cup water
Crust and Topping
- 2 1/4 cups all-purpose flour
- 1/2 cup + 2 tablespoons granulated sugar
- 1/2 cup light brown sugar, packed
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup unsalted butter, softened
- 1 tablespoon unsalted butter, melted (for topping)
Cheesecake Filling
- 12 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
Instructions
- Prepare Cranberry Compote: In a saucepan, combine the fresh cranberries, 7 tablespoons granulated sugar, grated orange zest, and water. Bring mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes, or until the cranberries soften and burst. Remove from heat and set aside to cool completely.
- Preheat Oven and Prepare Pie Dish: Preheat your oven to 350°F (177°C). Grease a 9-inch pie dish lightly to prevent sticking.
- Make Crumb Mixture: In a large mixing bowl, combine the all-purpose flour, 1/2 cup plus 2 tablespoons granulated sugar, light brown sugar, cinnamon, baking powder, and salt. Add the softened unsalted butter and blend with a pastry blender or fork until the mixture becomes crumbly and sandy in texture.
- Form and Bake Crust: Press about 2 cups of the crumb mixture firmly into the bottom and up the sides of the prepared pie dish, creating an even crust layer. Bake this crust for 8 minutes to set it, then remove from the oven and allow it to cool slightly.
- Prepare Crumb Topping: Combine the remaining crumb mixture with the melted unsalted butter and set this aside for later topping.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, 1/2 cup granulated sugar, and vanilla extract until the mixture is smooth and creamy. Gradually add the lightly beaten egg, then mix in the cornstarch until fully incorporated and smooth.
- Assemble Pie: Spread the cheesecake filling evenly over the cooled crust in the pie dish. Spoon the cooled cranberry compote over the cheesecake layer, leaving a 1/2-inch border around the edges to keep the filling intact and provide visual appeal. Finally, sprinkle the prepared crumb topping evenly over the cranberry layer.
- Bake Pie: Place the pie in the preheated oven and bake for 33 to 38 minutes, or until the crumb topping is golden brown and the cheesecake layer is set (should not jiggle).
- Cool and Chill: Remove the pie from the oven and let it cool at room temperature for 1 hour to set further. Then transfer the pie to the refrigerator and chill for at least 2 hours to ensure a firm cheesecake layer and enhance flavors before serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake filling.
- Do not overbake the pie; cheesecake should be set but still slightly jiggly in the center when taken out of the oven.
- Allow the pie to chill adequately to enhance texture and ease slicing.
- Use fresh cranberries for the best tart flavor; frozen can be substituted but drain excess liquid.
- The crumb topping can be made a day ahead and stored in an airtight container.
