Cranberry Cheesecake Pie: A Perfect Fall Dessert Recipe
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.
- 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
