Introduction

Cranberry Cheesecake Pie is a delightful fall dessert combining tart cranberries with a creamy cheesecake layer and a cinnamon sugar cookie crust. Its vibrant colors and rich flavors make it perfect for any occasion, from cozy family dinners to festive gatherings.

A cranberry tart with three visible layers is placed on a white plate over a white marbled surface. The bottom layer is a golden, crumbly crust forming the base and edges, which are uneven and textured. The middle layer is creamy, pale yellow with specks of vanilla, smooth and firm. The top layer consists of whole fresh cranberries mixed with a shiny, deep red cranberry glaze, giving a glistening, juicy look. One slice is missing, revealing the soft cream and crust layers underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz. fresh cranberries
7 tablespoons sugar
2 teaspoons grated orange zest
½ cup water
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)
12 oz. cream cheese (softened)
½ cup sugar
2 teaspoons cornstarch
1 egg (slightly beaten)
1 teaspoon vanilla

Instructions

Step 1: Prepare the cranberry filling by combining fresh cranberries, 7 tablespoons sugar, orange zest, and water in a heavy saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for about 10 minutes until cranberries soften and the mixture thickens. Remove from heat and let cool.
Step 2: Preheat oven to 350°F (175°C) and grease a 9-inch glass pie dish. In a large bowl, mix flour, ½ cup granulated sugar, brown sugar, cinnamon, baking powder, and salt. Cut in the softened butter until the mixture is crumbly. Press about 2 cups of crumbs evenly into the pie dish to form the crust and bake for 8 minutes. Let cool.
Step 3: Mix the remaining crumb mixture with 1 tablespoon melted butter to create the topping. Set aside.
Step 4: In a medium bowl, beat cream cheese with ½ cup sugar and vanilla until smooth. Add the beaten egg and cornstarch, mixing until fully combined. Spread this cheesecake filling evenly over the cooled crust.
Step 5: Spoon the cooled cranberry filling over the cheesecake layer, leaving about a half-inch border around the edges. Sprinkle the crumb topping evenly over the cranberries.
Step 6: Bake the assembled pie for 33 to 38 minutes until the top is golden brown and the cheesecake filling is set. Remove from oven and cool at room temperature for about an hour.
Step 7: Chill the pie in the refrigerator before serving to allow flavors to meld and fillings to firm up.

Tips & Variations

For extra zest, add a teaspoon of orange juice to the cranberry filling.
Use frozen cranberries if fresh are unavailable; just thaw before cooking.
Substitute ground nutmeg for half the cinnamon in the crust for a slightly different spice profile.
For a gluten-free option, replace the all-purpose flour with a gluten-free baking blend.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat slices gently in a microwave for 15-20 seconds if desired, but the pie is delightful served chilled. Avoid freezing to maintain the best texture.

How to Serve

The image shows a close-up of a multi-layered pie in a white plate. The bottom layer is a light brown crumbly crust, followed by a smooth, creamy white layer above it. On top of the creamy layer is a thick, dark red fruit filling with a glossy texture, likely made from cooked berries. The top layer is decorated with whole fresh cranberries, bright red and slightly shiny, scattered evenly across the pie's surface. A light dusting of powdered sugar covers the fruit and cranberries, adding a soft white contrast. The background has a white marbled texture with blurred green and red elements suggesting holiday decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cranberry filling ahead of time?

Yes, the cranberry filling can be made a day in advance and stored in the refrigerator. Bring it to room temperature before assembling the pie.

What can I use instead of cream cheese?

For a lighter alternative, you can use mascarpone cheese or ricotta, though the texture and flavor will be slightly different but still delicious.

Cranberry Cheesecake Pie: A Perfect Fall Dessert Recipe

Print Recipe

★★★★★

4.9 from 88 reviews

This Cranberry Cheesecake Pie is the perfect fall dessert, combining a tangy cranberry filling with a creamy cheesecake layer nestled on a spiced cinnamon sugar cookie crust. Finished with a crunchy crumb topping, this pie offers a delightful balance of tart, sweet, and creamy flavors ideal for every occasion during the autumn season.

Author: Bella
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes plus chilling time
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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, for topping)

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. Reduce to medium-low and simmer for about 10 minutes until cranberries soften and burst, releasing their juices. Remove from heat and let cool to thicken.
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 or fork until crumbly. Press about 2 cups of this mixture firmly into the pie dish bottom and sides. Bake 8 minutes until lightly golden. Set crust aside to cool. Combine remaining crumb mixture with melted butter to form topping and set aside.
Prepare the Cheesecake Filling: In a medium bowl, beat softened cream cheese with sugar and vanilla until smooth. Add beaten egg and cornstarch, beating until fully combined. Spread this filling evenly over the cooled crust.
Assemble the Pie: Spoon the cooled cranberry filling over the cheesecake layer, leaving a half-inch border around edges. Sprinkle the crumb topping evenly over the cranberry layer.
Bake the Pie: Bake in the oven for 33 to 38 minutes, until the topping is golden brown and the cheesecake filling is set and firm to the touch. Remove from oven and let cool at room temperature for about an hour.
Chill and Serve: Refrigerate the pie after cooling, ideally for a few hours or overnight, to let the flavors meld and the filling set further before serving.

Notes

Use fresh cranberries for the best tartness and texture in the filling.
Let each layer cool properly to prevent mixing of flavors and maintain distinct layers.
For easier slicing, chill the pie thoroughly before serving.
The orange zest adds a bright citrus note; feel free to adjust the amount based on preference.
Use a glass pie dish for even baking and easy doneness monitoring.

Keywords: cranberry cheesecake pie, fall dessert, cinnamon crust, creamy cheesecake, tart cranberry filling