Cranberry Cheesecake Pie (Print Version)
A gorgeous layered dessert combining fresh cranberries, rich cream cheese, and cinnamon-infused crust for a perfect holiday treat.
# Ingredients:
→ Cranberry Filling
01 -
10 oz fresh cranberries
02 -
7 tablespoons sugar
03 -
2 teaspoons grated orange zest
04 -
½ cup water
→ Crust and Topping
05 -
2¼ cups all-purpose flour
06 -
½ cup + 2 tablespoons granulated sugar
07 -
½ cup light brown sugar
08 -
1½ teaspoons cinnamon
09 -
1 teaspoon baking powder
10 -
½ teaspoon salt
11 -
2/3 cup unsalted butter, softened
12 -
1 tablespoon unsalted butter, melted
→ Cheesecake Filling
13 -
12 oz cream cheese, softened
14 -
½ cup sugar
15 -
2 teaspoons cornstarch
16 -
1 egg, slightly beaten
17 -
1 teaspoon vanilla
# Steps:
01 -
In a heavy saucepan, combine cranberries, sugar, orange zest, and water. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes until cranberries burst and mixture thickens. Remove from heat and cool completely.
02 -
Preheat oven to 350°F (175°C). Grease a 9-inch glass pie dish. In a large bowl, combine flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Add softened butter and cut in with a pastry blender until mixture is crumbly. Press 2 cups of mixture into pie dish, forming bottom and sides. Bake for 8 minutes until lightly golden. Set aside to cool. Add 1 tablespoon melted butter to remaining crumb mixture and stir with a fork until slightly cohesive.
03 -
In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. Add egg and cornstarch, beating until fully incorporated. Spread filling evenly over cooled crust.
04 -
Spoon cooled cranberry filling over cheesecake layer, leaving a half-inch border around edges. Sprinkle reserved crumb topping evenly over cranberry layer.
05 -
Bake for 33-38 minutes until top is golden brown and cheesecake filling is set. Remove from oven and cool for 1 hour at room temperature.
06 -
Cover and refrigerate for at least 2 hours before serving. Pie can be stored in refrigerator for up to 3 days.
# Notes:
01 -
If fresh cranberries are unavailable, substitute with thawed and drained frozen cranberries.
02 -
For a quicker option, use a store-bought graham cracker crust, though the homemade cinnamon sugar crust adds exceptional flavor.
03 -
For a gluten-free version, substitute all-purpose flour with gluten-free flour blend and ensure baking powder is gluten-free.
04 -
Consider adding a tablespoon of orange liqueur to the cranberry filling for additional flavor depth.
05 -
Serve with freshly whipped cream or vanilla ice cream for an elevated dessert experience.