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
Scale
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
