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.