Cranberry Cheesecake Pie: A Perfect Fall Dessert for Every Occasion

If there’s one dessert that perfectly embodies the essence of fall, it’s a Cranberry Cheesecake Pie. This gorgeous dessert brings together the festive flavors of fresh cranberries, rich cream cheese, and a cinnamon-infused sugar cookie crust to create a pie that’s both indulgent and refreshing. Whether you’re hosting a holiday gathering, celebrating Thanksgiving, or just looking for a show-stopping dessert for a cozy evening, this pie is the perfect addition to your menu. With its beautiful layers and harmonious blend of textures, this pie promises to become your new favorite holiday treat.

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What makes Cranberry Cheesecake Pie so special? It’s not just the delicious combination of flavors, but also the contrast between them. The tangy cranberry filling, the velvety smooth cheesecake, and the sweet, slightly crunchy cinnamon crust come together to create a pie that’s as visually appealing as it is tasty. The pie offers something for everyone: those who love a creamy, rich texture, those who enjoy a bit of tartness, and those who crave a touch of spice. The colors alone—deep red cranberries against the creamy white cheesecake—make this pie a stunning centerpiece at any holiday table.

Ingredients: What You Need to Make Cranberry Cheesecake Pie

For the Cranberry Filling:

• 10 oz. fresh cranberries
• 7 tablespoons sugar
• 2 teaspoons grated orange zest
• ½ cup water

For the 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 the Cheesecake Filling:

• 12 oz. cream cheese (softened)
• ½ cup sugar
• 2 teaspoons cornstarch
• 1 egg (slightly beaten)
• 1 teaspoon vanilla

Detailed Instructions for Making Cranberry Cheesecake Pie

Step 1: Prepare the Cranberry Filling

The first step in making Cranberry Cheesecake Pie is to prepare the cranberry filling. This part of the pie is essential as it adds a burst of tartness and vibrant color to the dessert. In a heavy saucepan, combine the cranberries, sugar, orange zest, and water. Stir everything together and bring it to a boil over medium-high heat. As the mixture heats up, you’ll notice the cranberries starting to burst open, releasing their juices and creating a bright red syrup.

Once the cranberries start to boil, reduce the heat to medium-low and simmer for about 10 minutes. During this time, the cranberries will soften and break down, releasing their tangy flavor into the syrup. The orange zest adds a fragrant citrusy note that complements the cranberries beautifully, lifting the flavor profile of the filling. After the cranberries have softened and most of them have popped, remove the saucepan from the heat and allow the cranberry filling to cool. It will thicken as it cools, giving you a sweet yet tart filling that provides the perfect contrast to the creamy cheesecake layer.

Step 2: Make the Crust and Topping

While the cranberry filling is cooling, it’s time to make the crust and topping. This pie features a cinnamon sugar cookie crust that provides a wonderful contrast to the smoothness of the cheesecake. Preheat your oven to 350°F (175°C) and grease a 9-inch glass pie dish. The glass dish will help the crust bake evenly and allow you to see when it’s perfectly golden brown.

In a large mixing bowl, combine the flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. The cinnamon will infuse the crust with a warm, cozy scent that is quintessentially fall. After the dry ingredients are well-mixed, add the softened butter. Use a pastry blender or a fork to cut the butter into the flour mixture until it becomes crumbly. This process should result in a sandy, textured dough that’s easy to work with. You’ll need about 2 cups of this crumbly mixture to form the bottom and sides of the pie dish.

Press the crumb mixture into the pie dish, forming a nice even layer at the bottom and up the sides. You want to make sure the crust is firmly pressed, as this will create a stable base for the cheesecake filling. Once the crust is in place, bake it in the preheated oven for 8 minutes. The crust should be lightly golden and set. After baking, set the crust aside to cool while you prepare the other layers.

With the remaining crumb mixture, add 1 tablespoon of melted butter and stir with a fork until the mixture becomes slightly more cohesive. This will be used as a topping for the pie, adding a delicious crunch to the finished dessert.

Step 3: Prepare the Cheesecake Filling

Now it’s time for the cheesecake filling, which is the creamy heart of this pie. In a medium-sized bowl, beat the softened cream cheese with sugar and vanilla extract until the mixture is smooth and well-combined. The rich, velvety texture of the cream cheese paired with the sweetness of the sugar and the aromatic vanilla creates a luscious filling that will complement the tart cranberries beautifully.

Next, add the slightly beaten egg and cornstarch to the mixture. Beat the filling until the cornstarch is fully incorporated. The cornstarch helps the cheesecake filling set as it bakes, ensuring a smooth and creamy texture. Once everything is well-combined, spread the cheesecake filling evenly over the cooled crust. The creamy filling will spread easily and form a smooth, even layer on top of the crust.

Step 4: Assemble the Pie

With the cranberry filling and cheesecake layer ready, it’s time to assemble the pie. Spoon the cooled cranberry filling over the cheesecake layer, leaving about a half-inch border around the edges. The cranberries will create a vibrant red layer that adds a lovely pop of color to the pie. Finally, sprinkle the reserved crumb topping evenly over the cranberry layer. This topping will bake to a golden brown, providing a delightful crunchy contrast to the creamy filling beneath.

Step 5: Bake the Pie

Place the pie in the oven and bake for 33 to 38 minutes. The top of the pie should be golden brown, and the cheesecake filling should be set. The baking time may vary slightly depending on your oven, but you’ll know the pie is done when the filling is firm and the topping is perfectly crisp. As the pie bakes, the kitchen will be filled with the irresistible scents of cinnamon, vanilla, and cranberries. Once the pie is finished, remove it from the oven and let it cool for about an hour at room temperature.

Step 6: Chill and Serve

For the best flavor and texture, it’s important to refrigerate the pie after it has cooled. Cover the pie and place it in the refrigerator for at least 2 hours before serving. This allows the layers to set and the flavors to meld together. The pie can be stored in the fridge for up to 3 days, making it an excellent make-ahead dessert for busy holiday preparations.

Flavor and Texture: A Symphony of Tastes

The Cranberry Cheesecake Pie is a true sensory experience. The cinnamon sugar crust is both crunchy and slightly sweet, providing a satisfying contrast to the creamy cheesecake filling. The cheesecake itself is rich and velvety, with a subtle tanginess from the cream cheese that balances out the sweetness of the pie. The cranberry filling is sweet yet tart, with a burst of citrusy freshness from the orange zest. When combined, these elements create a layered pie with complex flavors and textures that will leave you craving more.

The crunchy topping adds the finishing touch, creating a satisfying contrast to the creamy and smooth layers. Each bite of the pie offers something new: the crunch of the crust, the richness of the cheesecake, the tangy sweetness of the cranberries, and the cinnamon warmth of the topping. The balance of sweet and tart, creamy and crunchy, makes this pie a standout dessert.

Tips and Variations for Cranberry Cheesecake Pie

• Substitutions: If fresh cranberries are unavailable, you can substitute them with frozen cranberries. Be sure to thaw and drain them before using. For the crust, feel free to use a store-bought graham cracker crust for a quicker option. However, the homemade cinnamon sugar crust adds an extra layer of flavor that you won’t want to miss.
• Make It Gluten-Free: If you need to make this pie gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is also gluten-free. For the cheesecake filling, the recipe is naturally gluten-free as long as you use gluten-free ingredients.
• Add a Twist: If you enjoy experimenting with flavors, consider adding a tablespoon of orange liqueur like Grand Marnier to the cranberry filling for an added depth of flavor. You could also mix in some finely chopped nuts like pecans or walnuts to the topping for a delightful crunch.
• Serving Suggestions: This pie is wonderful on its own, but you can elevate it even further by serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce or a sprinkle of cinnamon on top can also be a nice touch. Pair the pie with a warm drink like spiced cider, hot chocolate, or even a cup of coffee for a cozy dessert experience.

A Show-Stopping Holiday Dessert

Cranberry Cheesecake Pie is a dessert that brings together the best of fall flavors in a beautiful, show-stopping pie. Its creamy cheesecake filling, tangy cranberry topping, and cinnamon-infused crust make it a perfect treat for your holiday celebrations. The layers of flavor and texture create a pie that’s both comforting and exciting, offering something for every palate. Whether you’re an experienced baker or just starting out, this pie is easy to prepare and sure to impress your guests. So gather your ingredients, preheat your oven, and treat yourself and your loved ones to a slice of this delicious Cranberry Cheesecake Pie. Happy baking!