Cranberry Cheesecake Pie Recipe

Let me introduce you to my hands-down favorite holiday showstopper: Cranberry Cheesecake Pie. This beauty brings together a buttery graham cracker crust, the creamiest cheesecake layer, and a jewel-bright, tangy cranberry topping that absolutely sings in every bite. It’s festive without being fussy, and there’s just something magical about the way creamy vanilla cheesecake plays with the tart cranberries—one forkful and you’ll see exactly why this pie vanishes fast at any gathering!

Cranberry Cheesecake Pie Recipe - Recipe Image

Ingredients You’ll Need

Every part of this dessert counts, but don’t worry—the ingredient list for Cranberry Cheesecake Pie is straightforward and features the essentials that deliver big flavors and fabulous textures. Each element, from the crust right up to the vibrant topping, brings its own character to the party.

  • Graham cracker crumbs: Lend that classic, sweet crunch and act as the sturdy, irresistible base.
  • Granulated sugar: Sweetens up both the crust and filling while keeping everything balanced.
  • Unsalted butter (melted): Pulls the crumb crust together and adds mouthwatering richness.
  • Cream cheese (softened): The star of our cheesecake layer—be sure it’s soft for ultra-smooth results.
  • Large eggs: These give the cheesecake its structure and glorious, rich texture.
  • Vanilla extract: Just a splash brings warmth and deepens the cheesecake flavor.
  • Sour cream: Adds a lovely tang and makes the cheesecake layer velvety soft.
  • Fresh or frozen cranberries: The star of our topping; their tartness balances the creamy sweetness below.
  • Water: Helps cook the cranberries into saucy perfection.
  • Cornstarch (mixed with water): A quick way to thicken the cranberry sauce and make it glossy.
  • Orange zest: This little hit of citrus takes the cranberries from tasty to irresistible with fragrant brightness.

How to Make Cranberry Cheesecake Pie

Step 1: Prepare the Graham Cracker Crust

Let’s start with that classic graham cracker base. Grab your crumbs, sugar, and melted butter, and give everything a good mix in a bowl. It should look like wet sand. Press it firmly into the bottom and just a bit up the sides of your 9-inch pie dish—use a flat-bottomed measuring cup if you have one for a super-even press. Slide it into a preheated 325°F oven for about 8 minutes. Once it’s lightly golden and set, pull it out and let it cool while you get on with the filling.

Step 2: Make the Cheesecake Filling

Now comes the heart of our Cranberry Cheesecake Pie. With a mixer, beat your softened cream cheese and sugar together until completely smooth—no lumps allowed! Add the eggs one at a time, mixing on low until just combined; overbeating brings in too much air and can make the cheesecake crack. Blend in vanilla extract and sour cream until silky smooth. Pour the filling over your cooled crust and even out the top with a spatula.

Step 3: Bake the Cheesecake Pie

Place your pie in the oven and bake for 35 to 40 minutes. You’re looking for set edges and a center that’s just a little wobbly—it’ll finish setting as it cools. Don’t open the oven door often as changes in temp can cause cracks! Once baked, remove from oven and let it cool on a wire rack until it reaches room temperature. Then cover and refrigerate for at least three hours (overnight is fine!).

Step 4: Cook the Cranberry Topping

While the cheesecake chills, you have the perfect window to whip up the cranberry jewel topping. In a medium saucepan, combine the cranberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally. Watch as the berries burst and the mixture thickens—about 8 to 10 minutes. Stir in your cornstarch slurry to thicken it up, then cook for just another couple of minutes until glossy. Take off the heat and stir in orange zest. Let your cranberry sauce cool completely; it’ll set up beautifully for spreading.

Step 5: Assemble and Chill

Once your cranberry topping has cooled and the cheesecake pie is fully chilled, spoon the cranberry sauce all over the top, gently spreading it to the edges. The sparkle of those cranberries against the creamy base is so eye-catching! Pop the finished Cranberry Cheesecake Pie back in the fridge until you’re ready to slice and savor.

How to Serve Cranberry Cheesecake Pie

Cranberry Cheesecake Pie Recipe - Recipe Image

Garnishes

Take your Cranberry Cheesecake Pie from pretty to absolutely stunning with just a few simple touches! A dollop of freshly whipped cream, a sprinkle of extra orange zest, or a handful of sugared cranberries highlights the flavors and makes every slice look special. If you want to lean into the festive vibe, a sprig of mint adds a gorgeous contrast.

Side Dishes

This pie is delightful all on its own, but it also pairs perfectly with lighter accompaniments. Try serving it alongside a platter of mixed berries, citrus fruit segments, or a crisp green salad if you’d like a refreshing finish after dinner. For a more decadent spread, offer coffee, hot cocoa, or even spiced tea on the side—the tangy cranberry topping stands up beautifully to bold sips!

Creative Ways to Present

Let your creativity shine! Try baking the cheesecake layer in individual ramekins for mini, personal-size treats, or use a tart pan for a more elegant edge. Drizzle plates with extra cranberry sauce before placing each slice, or sprinkle chopped candied pecans on top for crunch. If you’re hosting, tray up individual slices on a large platter with scattered fresh cranberries and orange peel for a real wow moment.

Make Ahead and Storage

Storing Leftovers

Got a few slices left? Lucky you! Store your Cranberry Cheesecake Pie tightly covered in the refrigerator, where it’ll keep for up to four days. Be sure to use an airtight container or wrap your pie dish well with plastic wrap so the flavors stay fresh and the cheesecake doesn’t dry out.

Freezing

Need to make it further ahead? You can easily freeze this pie. For best results, freeze the cheesecake without the cranberry topping: wrap it tightly after it cools and store for up to two months. Thaw overnight in the fridge, then add the cranberry topping just before serving for that just-made taste and texture.

Reheating

No reheating is needed—Cranberry Cheesecake Pie is best enjoyed chilled! If you prefer a softer texture, let a slice sit at room temperature for 15-20 minutes before serving. Avoid microwaving as it could compromise the creamy filling and the texture of your lovely sauce.

FAQs

Can I use raspberry or blueberry instead of cranberries for the topping?

Absolutely! While the tartness and color will shift slightly, you can swap in raspberries or blueberries. Just adjust the sugar to taste, since both can be sweeter than cranberries. If you want that classic holiday flavor, though, stick with the cranberries!

Can I make Cranberry Cheesecake Pie gluten-free?

Yes! Simply use gluten-free graham crackers for the crust, and double-check that your cornstarch is gluten-free. Everything else about the pie is naturally free from gluten, so you’re all set.

How do I prevent cracks in my cheesecake layer?

For super smooth cheesecake, make sure to not overbeat your eggs, and avoid sudden temperature changes. Let the cheesecake cool slowly at room temperature before moving it to the fridge. A few tiny cracks are no big deal—with that luscious cranberry topping, nobody will notice!

Can I add spices to the cranberry topping?

If you love warm spices, feel free to add a pinch of cinnamon, allspice, or even ginger to your cranberry topping. It gives the pie a cozy, festive twist and makes the flavor extra-layered and interesting.

Is it okay to use pre-made graham cracker crust?

Short on time? A store-bought crust works in a pinch for Cranberry Cheesecake Pie. Just note that homemade yields a thicker, more flavorful base that really complements the creamy filling. Either way, you’re in for a treat!

Final Thoughts

If you’re ready to fall in love with a dessert that tastes just as good as it looks, you simply have to give Cranberry Cheesecake Pie a whirl. Its stunning layers, lively flavors, and creamy texture will make it the hit of your next gathering. Whip it up, share a slice, and watch how fast it disappears from the table!

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Cranberry Cheesecake Pie Recipe

Cranberry Cheesecake Pie Recipe


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4.8 from 9 reviews

  • Author: admin
  • Total Time: 1 hour 10 minutes (plus chilling time)
  • Yield: 8 servings 1x
  • Diet: Non-Vegetarian

Description

Indulge in the perfect blend of creamy cheesecake and tangy cranberry topping with this exquisite Cranberry Cheesecake Pie. A delightful dessert that’s sure to impress your guests!


Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the cheesecake layer:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the cranberry topping:

  • 2 cups fresh or frozen cranberries
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon orange zest

Instructions

  1. Preheat oven and prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake.
  2. Make the cheesecake layer: Beat cream cheese and sugar, add eggs, vanilla, and sour cream. Pour into crust and bake.
  3. Create the cranberry topping: Cook cranberries, sugar, and water until thickened. Stir in cornstarch slurry, orange zest, and cool. Spoon over chilled cheesecake pie.

Notes

  • For a spiced twist, add cinnamon or allspice to the cranberry topping.
  • This pie can be made a day ahead and stored in the refrigerator until ready to serve.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking, Chilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 33 g
  • Sodium: 300 mg
  • Fat: 26 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 110 mg

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