Cranberry Cheesecake Pie

This festive Cranberry Cheesecake Pie is the perfect dessert for holiday celebrations, combining a creamy cheesecake filling with a tart cranberry layer, all atop a cinnamon-sugar cookie crust. It’s a delicious and visually stunning pie that will impress guests at any gathering!

Ingredients:

For the Cranberry Filling:

10 oz fresh cranberries 🍒

7 tablespoons granulated 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 granulated sugar 🍬

2 teaspoons cornstarch 🌽

1 egg (slightly beaten) 🍳

1 teaspoon vanilla extract 🌿

Instructions:

Cranberry Filling:

In a heavy saucepan, combine cranberries, granulated sugar, orange zest, and water. Stir well.

Bring the mixture to a boil over medium-high heat, then reduce to medium-low.

Simmer for 10 minutes, or until the cranberries soften. Set aside to cool.

Crust and Topping:

Preheat oven to 350°F (177°C). Grease a 9-inch glass pie dish.

In a large bowl, mix together flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt.

Add softened butter to the dry ingredients. Blend with a pastry blender or fork until the mixture is crumbly.

Press about 2 cups of the crumbly mixture into the bottom and sides of the prepared pie dish. Bake for 8 minutes. Let cool.

For the topping, mix the remaining crumb mixture with melted butter and set aside.

Cheesecake Filling:

In a bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth.

Incorporate the beaten egg, followed by the cornstarch, and mix until fully combined.

Spread this cheesecake filling evenly over the cooled crust.

Assembly and Baking:

Spoon the cranberry mixture over the cheesecake layer, leaving a ½-inch border around the edges.

Sprinkle the reserved crumble topping over the cranberry layer.

Bake for 33 to 38 minutes, or until the topping is golden brown and the cheesecake layer is set.

Cooling and Serving:

Allow the pie to cool for 1 hour at room temperature.

Refrigerate for at least 2 hours before serving.

Storage:

Store leftovers in the refrigerator. This pie is best served chilled and can be kept for up to 4 days.

Enjoy the tangy and creamy layers of this beautiful holiday treat! 🍒🧀🍊