A festive delight with fresh cranberries, orange zest, cream cheese, and a cinnamon sugar cookie crust. Perfect for holiday celebrations!”
Once upon a Thanksgiving, I stumbled upon a recipe that seemed like a culinary embrace of fall itself. It was the “Cranberry Cheesecake Pie.” This pie wasn’t just a recipe; it was a festival of flavors and textures that made me the star of the family dinner. The tart cranberries, the creamy cheesecake, and the cinnamon-kissed crust brought everyone together, each bite sparking stories of holidays past. This pie, with its layers of memories and cheer, became our new tradition, eagerly anticipated each holiday season.
Why You’ll Love Cranberry Cheesecake Pie
- Fusion of Flavors: Combining the tartness of cranberries with the creamy richness of cheesecake, this pie offers a unique, delightful taste experience.
- Versatility: Perfect for various occasions, from Thanksgiving feasts to Christmas celebrations, it’s a versatile dessert that fits any festive table.
- Homemade Appeal: With a homemade cranberry filling and a from-scratch cinnamon sugar cookie crust, it offers the warmth and charm of a handcrafted dessert.
- Eye-Catching Presentation: The vibrant cranberry layer atop the creamy cheesecake is not just delicious but also visually stunning, making it a showstopper on any dessert table.
Cranberry Cheesecake Pie: A Symphony of Ingredients
- Cranberries: Fresh cranberries are a must for their vibrant tartness. They balance the sweetness of the other components.
- Orange Zest: This adds a citrusy brightness to the cranberry filling, elevating its flavor profile.
- Cream Cheese: Opt for full-fat cream cheese for a rich, smooth cheesecake layer.
- Cinnamon & Sugars: The combination of granulated and brown sugars with cinnamon gives the crust its signature sweetness and spice.
Crafting the Cranberry Cheesecake Pie: A Step-by-Step Culinary Journey
- Cranberry Filling: The process begins by simmering cranberries with sugar, orange zest, and water, transforming them into a luscious filling. The key is to simmer until the berries are soft, ensuring the perfect consistency.
- Crust & Topping: The crust, a mix of flour, sugars, cinnamon, and butter, is baked to a gentle crispness. Remember to reserve some mixture for the topping!
- Cheesecake Filling: Cream cheese blended with sugar, vanilla, a touch of cornstarch, and an egg creates a creamy, rich layer. Spread it evenly for a smooth surface.
- Assembly & Baking: Layer the cranberry filling over the cheesecake base, then sprinkle the remaining crumb mixture on top. Bake until golden brown. The final step – cooling and refrigeration – is crucial for the perfect texture.
Storage Options
Store this “Cranberry Cheesecake Pie” in the fridge, ideally in an airtight container, to maintain its freshness and texture. It’s best enjoyed within a few days, but it can last up to a week. For longer storage, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the fridge before serving.
Variations and Substitutions
- Fruit Variations: Swap cranberries for cherries or blueberries for a different flavor profile.
- Crust Options: A graham cracker or digestive biscuit base can replace the cinnamon sugar cookie crust for a different texture.
- Sweetness Adjustments: Reduce the sugar in the cranberry filling for a tarter taste, or increase it for more sweetness.
- Dairy-Free Alternatives: Use dairy-free cream cheese and butter for a vegan-friendly version.
Cranberry Cheesecake Pie
Cranberry Cheesecake Pie: A festive delight with fresh cranberries, orange zest, cream cheese, and a cinnamon sugar cookie crust. Perfect for holiday celebrations!
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Servings: 10 Slices
Ingredients
Cranberry Filling
- 10 oz. fresh cranberries
- 7 Tablespoons granulated sugar
- 2 teaspoons grated orange zest
- ½ cup water
Crust and Topping
- 2 ¼ cups all-purpose flour
- ½ cup plus 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
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 Preparation
- Combine cranberries, granulated sugar, orange zest, and water in a heavy saucepan. Stir thoroughly.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low.
- Simmer for 10 minutes or until cranberries are soft. Afterward, set aside to cool.
Crust and Topping
- Preheat the oven to 350°F (177°C). Grease a 9-inch glass pie dish and set aside.
- In a large bowl, mix all-purpose flour, granulated sugar, light brown sugar, cinnamon, baking powder, and salt.
- Add 2/3 cup softened unsalted butter to the dry ingredients. Blend using a pastry blender or fork until the mixture becomes crumbly.
- Press approximately 2 cups of the crumbly mixture into the bottom and sides of the prepared pie dish. Bake for 8 minutes, then allow to cool.
- For the topping, add 1 Tablespoon of melted unsalted butter to the remaining mixture. Combine using a fork, then set aside.
Cheesecake Filling
- In a mixing bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth.
- Incorporate the slightly beaten egg into the cream cheese mixture. Follow by mixing in the cornstarch.
- Spread this mixture evenly over the crust in the pie dish.
Assembly and Baking
- Gently spoon the cranberry filling over the cheesecake layer, leaving about a 1/2-inch border around the edges.
- Sprinkle the reserved crumb mixture over the cranberry layer.
- Bake for 33 to 38 minutes, or until the topping is golden brown and the cheesecake layer is set.
- Remove from oven and cool for 1 hour. Refrigerate for at least 2 hours before serving. Store in the refrigerator.
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