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
Scale
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.
