Cranberry Cheesecake Pie Recipe
If you’re searching for a show-stopping holiday dessert that’s as beautiful as it is delicious, look no further than this Cranberry Cheesecake Pie. Creamy, tangy, and crowned with a jewel-toned cranberry topping, this pie is an irresistible combination of velvety cheesecake and bright, tart cranberry sauce, all nestled in a buttery graham cracker crust. Whether you’re hosting a festive gathering or simply craving something special, this Cranberry Cheesecake Pie is sure to dazzle everyone at the table.
Ingredients You’ll Need
The magic of Cranberry Cheesecake Pie comes from just a handful of classic ingredients, each playing a key role in flavor and texture. From the tang of cream cheese to the burst of fresh cranberries, you’ll love how simple and accessible this ingredient list is.
- Graham cracker pie crust: A ready-made crust offers a buttery, crunchy base and keeps this dessert fuss-free.
- Cream cheese: Softened cream cheese creates that signature silky, rich cheesecake filling.
- Granulated sugar: Used in both the filling and cranberry topping, sugar brings balance to the tart and tangy flavors.
- Vanilla extract: Just a teaspoon adds warmth and depth to the cheesecake layer.
- Large egg: The egg binds the filling, giving it a smooth, custardy texture.
- Sour cream: A tangy layer that adds creaminess and a glossy finish to your pie.
- Fresh or frozen cranberries: These beauties burst with color and tart flavor, making the topping truly pop.
- Water: Helps cook down the cranberries and dissolve the sugar for the topping.
- Cornstarch: Just a tablespoon thickens the cranberry topping to the perfect spoonable consistency.
How to Make Cranberry Cheesecake Pie
Step 1: Prepare the Cheesecake Filling
Start by preheating your oven to 350°F (175°C). In a medium bowl, beat the softened cream cheese with 1/3 cup of sugar and the vanilla extract until completely smooth and lump-free. Add the egg and mix just until incorporated—overmixing can lead to a cracked cheesecake, so go gently here. Pour the creamy mixture into your graham cracker pie crust and smooth the top for an even base.
Step 2: Bake the Cheesecake Layer
Place the pie on the middle rack and bake for 25 to 30 minutes. You’re looking for the center to be just set, with a slight jiggle if you gently shake the pan. Once done, remove the pie from the oven and let it cool for about 10 minutes—this brief rest helps the layers stay distinct.
Step 3: Add the Sour Cream Layer
After the cheesecake layer has cooled a bit, spread the sour cream gently and evenly over the top. This creamy layer adds a tangy contrast and a beautiful, glossy finish. Pop the pie back in the oven for another 10 minutes to set the sour cream topping.
Step 4: Make the Cranberry Topping
While your pie cools, grab a small saucepan and combine the cranberries, half a cup of sugar, water, and cornstarch. Cook over medium heat, stirring often, until the cranberries have burst and the mixture is thick and jammy, about 8 to 10 minutes. Let the topping cool slightly—it should be warm but not hot when you spoon it over the cheesecake.
Step 5: Assemble and Chill
Once your pie has cooled to room temperature, spoon the cranberry topping generously over the sour cream layer. Use the back of a spoon to spread the sauce right to the edges for a dramatic, glossy look. Refrigerate the Cranberry Cheesecake Pie for at least 4 hours, or overnight, to let the flavors meld and the texture set perfectly.
How to Serve Cranberry Cheesecake Pie
Garnishes
Dress up your Cranberry Cheesecake Pie with a cloud of freshly whipped cream, a sprinkle of orange zest, or a handful of candied pecans. Each garnish adds a new layer of flavor and turns every slice into a special occasion.
Side Dishes
This pie shines alongside lighter, refreshing sides like fruit salad, or even a bright citrus sorbet. For a cozy holiday spread, serve it after a savory meal with coffee or spiced tea to balance its richness and tartness.
Creative Ways to Present
Try serving individual slices with a drizzle of warm cranberry sauce or a scoop of vanilla ice cream. For parties, cut the pie into bite-sized bars or mini rounds using a biscuit cutter—guaranteed to delight your guests!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover your Cranberry Cheesecake Pie tightly with plastic wrap or foil and store it in the refrigerator. It keeps beautifully for up to 4 days, maintaining its creamy texture and vibrant topping.
Freezing
This pie also freezes well! Chill the pie thoroughly first, then wrap it in a double layer of plastic wrap and foil. Freeze for up to one month. For best results, thaw overnight in the fridge before serving.
Reheating
Cranberry Cheesecake Pie is best served cold or at room temperature, but if you prefer a slightly warmer dessert, let a slice sit out for 20 minutes or give it a quick, gentle zap in the microwave—no more than 10-15 seconds.
FAQs
Can I use frozen cranberries for the topping?
Absolutely! Frozen cranberries work just as well as fresh and don’t even need to be thawed first. They’ll burst and thicken beautifully in the saucepan.
Can I make Cranberry Cheesecake Pie ahead of time?
Yes, you can make the entire pie up to two days in advance. In fact, the flavors deepen and the texture improves with a good overnight chill.
What if I don’t have sour cream for the topping?
Greek yogurt is a great substitute for sour cream and will give you a similar tangy finish. Just make sure it’s full fat for the creamiest result.
Can I add extra flavors to the cranberry topping?
Definitely! Orange zest, a splash of orange juice, or even a pinch of cinnamon can take your cranberry layer to the next level. You can also stir in chopped pecans for crunch.
How do I know when the cheesecake layer is fully baked?
The center should look set and jiggle just slightly when you gently shake the pan. Avoid overbaking, as the cheesecake will continue to firm up as it cools.
Final Thoughts
There’s something truly special about sharing a Cranberry Cheesecake Pie with friends and family. With its luscious layers and stunning cranberry crown, it’s a dessert that feels like a celebration every single time. I hope you’ll give this recipe a try and make it a new favorite for your own table!
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Cranberry Cheesecake Pie Recipe
- Total Time: 1 hour (plus at least 4 hours chilling time)
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Cranberry Cheesecake Pie is a delightful holiday dessert that combines a creamy cheesecake filling with a tangy cranberry topping on a classic graham cracker crust. Perfect for Thanksgiving or any festive occasion, it offers a perfect balance of sweet and tart flavors with a smooth, velvety texture.
Ingredients
For the Crust and Filling
- 1 (9-inch) graham cracker pie crust
- 1 (8 oz) package cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup sour cream
For the Cranberry Topping
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
- Make cheesecake filling: In a medium bowl, beat the softened cream cheese, 1/3 cup sugar, and vanilla extract until smooth and creamy. Add the egg and beat just until combined to avoid overmixing.
- Fill the crust and bake: Pour the cheesecake mixture into the prepared graham cracker crust, smoothing the top evenly. Bake for 25 to 30 minutes, or until the center is set and firm to the touch.
- Cool and add sour cream layer: Remove the pie from the oven and allow it to cool for 10 minutes. Spread the sour cream evenly over the top of the cheesecake layer to create a smooth topping.
- Bake again: Return the pie to the oven and bake for an additional 10 minutes. Remove and let the pie cool to room temperature.
- Prepare cranberry topping: While the pie cools, combine cranberries, 1/2 cup sugar, water, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently until the cranberries burst and the mixture thickens, about 8 to 10 minutes.
- Cool cranberry topping: Remove the cranberry mixture from heat and allow it to cool slightly before using.
- Assemble the pie: Spoon the cooled cranberry topping evenly over the cheesecake pie.
- Chill pie: Refrigerate the pie for at least 4 hours or overnight to firm up and develop flavors before serving.
Notes
- This pie can be made up to 2 days in advance for convenience and enhanced flavor.
- For added texture and a citrus twist, stir in some orange zest or chopped pecans into the cranberry topping before cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
