Description
This Cranberry Cheesecake Pie combines a crisp crumbly crust with a smooth, creamy cheesecake layer, topped with a tangy cranberry filling and a buttery crumb topping. Perfect for festive occasions, this pie offers a delightful balance of tart and sweet flavors, wrapped in a comforting cinnamon-spiced crust.
Ingredients
Scale
Cranberry Filling
- 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 the Cranberry Filling: In a saucepan, combine cranberries, granulated sugar, orange zest, and water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes, or until the cranberries soften. Remove from heat and set aside to cool.
- Preheat Oven and Prepare Crust: Preheat the oven to 350°F (177°C). Grease a 9-inch pie dish. In a large bowl, mix together the flour, 1/2 cup + 2 tablespoons granulated sugar, brown sugar, cinnamon, baking powder, and salt. Add the softened butter and blend with a pastry blender or fork until the mixture is crumbly.
- 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. Bake for 8 minutes, then remove from oven and allow to cool completely. Mix the remaining crumb mixture with melted butter and set aside for the topping.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar and vanilla extract until smooth and creamy. Add the beaten egg and cornstarch, mixing until fully incorporated and smooth.
- Assemble the Pie: Spread the cheesecake filling evenly over the cooled crust. Spoon the cooled cranberry mixture over the cheesecake layer, leaving a 1/2-inch border around the edges. Sprinkle the reserved crumb topping evenly over the cranberry layer.
- Bake the Pie: Bake in the preheated oven for 33 to 38 minutes, or until the topping is golden brown and the cheesecake layer is set and no longer jiggly in the center.
- Cool and Refrigerate: Allow the pie to cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving to allow the filling to fully set and flavors to meld.
Notes
- You can substitute fresh cranberries with frozen ones, just thaw and drain excess liquid before cooking.
- For extra zest, add more orange zest to the cranberry filling or the crumb mixture.
- Ensure cream cheese is softened to room temperature for a smooth, lump-free cheesecake filling.
- The pie is best served chilled and can be stored in the refrigerator for up to 3 days.
- If you prefer a gluten-free option, use a gluten-free flour blend in place of all-purpose flour.
