Cranberry Cheesecake Pie: A Perfect Fall Dessert Recipe
This Cranberry Cheesecake Pie is a perfect fall dessert combining a cinnamon sugar cookie crust, creamy cheesecake filling, and a vibrant homemade cranberry topping. Ideal for holidays or cozy gatherings, it offers a delightful balance of tart, sweet, and spiced flavors with a crunchy topping.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes plus 2 hours chilling
- 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 cranberries, sugar, orange zest, and water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes until cranberries soften and pop. Remove from heat and let cool.
- Make the Crust and Topping: Preheat oven to 350°F (175°C). Grease a 9-inch glass pie dish. In a large bowl, mix flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Cut in softened butter with a pastry blender until crumbly. Press about 2 cups of crumbs into the pie dish for crust. Bake 8 minutes until lightly golden. Mix remaining crumbs with melted butter for topping.
- Prepare the Cheesecake Filling: Beat cream cheese with sugar and vanilla until smooth. Add beaten egg and cornstarch; mix until combined. Spread evenly over cooled crust.
- Assemble the Pie: Spoon cooled cranberry filling over cheesecake layer, leaving a half-inch border. Sprinkle crumb topping evenly over cranberries.
- Bake the Pie: Bake for 33 to 38 minutes until cheesecake filling is set and topping is golden brown. Remove and cool for 1 hour at room temperature.
- Chill and Serve: Cover and refrigerate for at least 2 hours to set layers and meld flavors. Store up to 3 days in refrigerator. Serve chilled.
Notes
- Using a glass pie dish helps monitor crust doneness.
- Allow the cranberry filling to cool fully before assembling to prevent soggy crust.
- Do not overbake to avoid cracking the cheesecake layer.
- For best flavor, refrigerate the pie for a few hours before serving.
- Make ahead option: prepare the pie a day before serving and store refrigerated.
