Description
Cranberry Cheesecake Pie is a divine dessert combining creamy cheesecake richness with tangy, fresh cranberries for a perfect balance of flavors and textures. It features a velvety filling in a buttery crust, topped with vibrant cranberry sauce that adds a zesty kick and beautiful color, making every bite a flavorful celebration.
Ingredients
Scale
- 1 ¾ cups graham cracker crumbs
- ½ cup granulated sugar (for crust)
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar (for filling)
- ½ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar (for topping)
- 1 cup water
- 1 tsp cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom and sides of a 9-inch pie pan. Bake 10 minutes until lightly golden. Cool slightly.
- In a mixing bowl, beat cream cheese until smooth. Gradually add sugar and mix. Add sour cream, eggs, vanilla, and lemon juice. Beat until smooth without overmixing.
- Pour filling into cooled crust, spread evenly, and tap pan to release air bubbles. Bake 40-45 minutes until edges are set but center jiggles slightly. Cool to room temperature.
- For cranberry topping, combine cranberries, sugar, water, and cinnamon in a saucepan. Boil, then simmer 10-15 minutes until cranberries burst and mixture thickens. Cool.
- Pour cranberry sauce over cooled cheesecake. Chill in refrigerator at least 4 hours or overnight to set and meld flavors.
Notes
- Substitute graham cracker crumbs with gluten-free cookies or crushed oats for gluten-free option.
- Use dairy-free cream cheese, sour cream, and vegan butter for a dairy-free or vegan version.
- Add orange zest to cranberry sauce or almond extract to filling for flavor variations.
- Incorporate chocolate chips into the filling for an added twist.
- Do not overmix cheesecake filling to avoid cracking.
- Ensure cranberry topping is cooled before adding to cheesecake to prevent melting the filling.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: cranberry cheesecake pie, cheesecake pie, cranberry dessert, holiday dessert, creamy cheesecake