Cranberry Cheesecake Pie is a stunningly beautiful and delicious dessert that masterfully combines the tart, vibrant burst of a homemade cranberry compote with the rich, creamy decadence of a classic cheesecake, all nestled within a spiced, buttery crumb crust. This recipe is a celebration of contrasting flavors and textures, creating a harmonious balance that is both refreshing and deeply indulgent. The journey begins with a simple yet profound cranberry filling, where fresh cranberries are simmered with sugar and a hint of orange zest until they burst and break down into a brilliantly red, jammy compote that provides a sharp, tangy counterpoint to the sweetness to come. This is layered over a velvety-smooth cheesecake filling, made from cream cheese, sugar, and a touch of cornstarch for the perfect firm-yet-creamy set, which itself rests upon a unique and flavorful crust that doubles as a crunchy streusel topping.
The true genius of this pie lies in its multi-layered construction and the way each component complements the others. The crust is not a traditional pastry, but a cinnamon-spiced crumb mixture that is partially baked to provide a sturdy, cookie-like base. The same mixture, enhanced with a bit more melted butter, is reserved to create a golden, crunchy streusel topping that adds a final textural delight. When assembled, the dessert bakes into a masterpiece: the creamy cheesecake layer puffs slightly around the edges, setting firmly while the vibrant cranberry filling seeps into it just a little, creating a beautiful marbled effect at the seams. The mandatory chilling time is crucial, allowing the flavors to meld and the structure to firm up for clean, beautiful slices. This Cranberry Cheesecake Pie is an impressive showstopper for any holiday table or special occasion, offering a sophisticated and unforgettable twist on two beloved classics.
Why You’ll Love This Recipe:
- Perfect Flavor Balance: The bright, tart cranberry layer cuts through the rich, sweet cheesecake filling, creating a perfectly balanced dessert that is not overly sweet.
- Impressive Presentation: With its vibrant red cranberry layer and golden crumb topping, this pie is visually stunning and looks like it came from a professional bakery.
- Textural Symphony: Enjoy the contrast of the crunchy spiced crust, the ultra-creamy cheesecake, the soft fruit filling, and the crisp streusel topping in every single bite.
- Make-Ahead Marvel: This pie must be chilled for several hours, making it an ideal dessert to prepare a day in advance, freeing up your time on the day you plan to serve it.
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 plus 2 Tablespoons granulated sugar
- ½ cup light brown sugar, packed
- 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 to room temperature
- ½ cup granulated sugar
- 2 teaspoons cornstarch
- 1 large egg, slightly beaten
- 1 teaspoon vanilla extract
Instructions:
Step 1: Prepare the Cranberry Filling
In a medium, heavy-bottomed saucepan, combine the fresh cranberries, 7 tablespoons of sugar, orange zest, and water. Stir thoroughly. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Simmer for 10-12 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened to a jam-like consistency. Remove from the heat and set aside to cool completely.
Step 2: Make the Crust and Topping
Preheat your oven to 350°F (177°C). Grease a 9-inch glass pie dish thoroughly. In a large bowl, whisk together the flour, ½ cup plus 2 tablespoons granulated sugar, brown sugar, cinnamon, baking powder, and salt. Add the 2/3 cup of softened butter and use a pastry blender, a fork, or your fingertips to blend until the mixture is crumbly and the butter is fully incorporated.
Step 3: Par-Bake the Crust
Press approximately 2 heaping cups of the crumb mixture firmly into the bottom and up the sides of the prepared pie dish to form an even crust. Bake for 8 minutes. Remove from the oven and place on a wire rack to cool. To the remaining crumb mixture in the bowl, add the 1 tablespoon of melted butter. Use a fork to mix until it forms clumpy streusel. Set this aside for the topping.
Step 4: Prepare the Cheesecake Filling
In a medium mixing bowl, beat the softened cream cheese, ½ cup sugar, and vanilla extract with an electric mixer on medium speed until completely smooth and free of lumps. Scrape down the sides of the bowl. Add the slightly beaten egg and mix on low speed until just combined. Finally, sprinkle the cornstarch over the mixture and mix on low until fully incorporated.
Step 5: Assemble the Pie
Spread the cheesecake filling evenly over the partially baked and cooled crust. Gently spoon the cooled cranberry filling over the cheesecake layer, using the back of the spoon to spread it evenly, leaving about a 1/2-inch border around the edge. Sprinkle the reserved streusel topping mixture evenly over the cranberry layer.
Step 6: Bake, Cool, and Chill
Bake the pie for 33 to 38 minutes, or until the streusel topping is golden brown and the cheesecake layer appears set at the edges (the center may still have a slight jiggle). Place the pie on a wire rack and cool completely, for at least 1 hour. Then, refrigerate for a minimum of 2 hours, or preferably overnight, to allow the cheesecake layer to firm up completely before slicing and serving.
Tips:
- Ensure Ingredients are Softened: Using truly room-temperature cream cheese and butter is critical for a smooth, lump-free cheesecake filling and a properly blended crust.
- Cool the Cranberry Filling Completely: If the cranberry filling is even slightly warm when added, it can begin to cook the cheesecake layer and make the assembly messy.
- Don’t Overmix the Cheesecake: Once the egg is added, mix on low speed and only until combined. Overmixing can incorporate too much air and lead to cracking.
- Chilling is Non-Negotiable: For clean, perfect slices that hold their shape, the pie must be thoroughly chilled. Use a sharp, thin knife dipped in hot water and wiped dry for the cleanest cuts.
Storage Options:
- Refrigerator: Store the pie, covered with plastic wrap or in a cake carrier, in the refrigerator for up to 4 days.
- Freezing: This pie freezes very well. Wrap the cooled pie tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
