Cranberry Cheesecake Pie is a unique fall dessert recipe to add to your holiday menu for Thanksgiving or Christmas! A crunchy cinnamon sugar cookie crust/topping is filled with layers of sweet, tangy cheesecake and homemade cranberry filling, for the tastiest pie ever!
Cranberry Cheesecake Pie with Cookie Crust
Cranberry Cheesecake Pie is a fun twist on classic desserts! It’s a delicious layered dessert that combines cheesecake, cranberry sauce, and cinnamon sugar cookie.
This pie starts with a simple crust that tastes like a cinnamon sugar cookie. There’s no need to knead and roll out this crust. It’s a simple mixture of flour, sugar, brown sugar and butter. Actually, the crust and the topping are both made from the same mixture.
Tips and Tricks on Thanksgiving Cranberry Pie
The crust is followed by a layer of cheesecake that graces the center. But the star is homemade cranberry filling. The filling is made with fresh cranberries and orange zest. The addition of orange zest makes a wonderful flavor combination that just married the rest of the flavors together. It complements the fall flavor, as well.
And it’s all topped with a crumb made from part of the crust mixture. Spiced flavors of crunchy cinnamon topping really is the ultimate finish. The cinnamon in the cookie dough is not over-powering, it fits like a glove. Also, the little crisp you get from the crust and the crumb topping is a nice contrast to the cream cheese layer and soft cranberry filling.
A Homemade Holiday Cheesecake Pie Recipe
Cranberry Cheesecake Pie would be a great addition to your holiday table. Moreover, you can display it proudly on your Christmas or Thanksgiving dessert table as a centerpiece. It’s beautiful, both visually and in flavor. Everyone at the party will talk about it. This Cranberry Cheesecake Pie is a unique dessert that is sure to be a hit.
However, Thanksgiving is less than two weeks from today. Ready or not, here it comes! It’s time for pies! Pumpkin, pecan and apple pies are classics, but if your crowd isn’t opposed to shaking things up, this cranberry cheesecake pie would make a fabulous choice for Thanksgiving dessert.
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Cranberry Cheesecake Pie
Prep Time: 30 minutes- Cook Time: 35 minutes
- Total Time: 2 hours
Yield: 8-12 slices 1x
Category: Desserts
Method: Bake
Cuisine: American
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Pin RecipeDescription
Cranberry Cheesecake Pie is a unique fall dessert recipe to add to your holiday menu for Thanksgiving or Christmas! A crunchy cinnamon sugar cookie crust/topping is filled with layers of sweet, tangy cheesecake and homemade cranberry filling, for the tastiest pie ever!
Ingredients
Cranberry Filling:
- 10 oz. fresh cranberries
- 7 Tablespoons sugar
- 2 teaspoons grated orange zest
- ½ cup water
Crust and Topping:
- 2 ¼ cups all-purpose flour
- ½ cup + 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 sugar
- 2 teaspoons corn-starch
- 1 egg-slightly beaten
- 1 teaspoon vanilla
Instructions
Cranberry Filling:
- In a heavy saucepan combine cranberries, sugar, orange zest, and water. Stir well and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer for 10 minutes or until the cranberries are soft, then set aside to cool.
Crust and Topping:
- Preheat oven to 350°F. Grease 9-inch glass pie dish and set aside.
- In a large bowl, stir together flour, sugar, brown sugar, salt, baking powder and cinnamon. Add softened butter and mix with pastry blender or fork until crumbly. Press about 2 cups of the crumbly mixture in bottom and side of pie dish. Bake 8 minutes, then set aside to cool.
- In remaining mixture add 1 Tablespoon of melted butter and whisk with a fork, then set aside for topping.
Cheesecake Filling:
- Beat cream cheese with sugar and vanilla. Add egg and mix to combine. Mix in cornstarch. Spread in the bottom of the crust into an even layer.
- Spoon cranberry filling over cream cheese layer, leaving about 1/2-inch border around the edges.
- Top with remaining crumb mixture and bake 33 to 38 minutes or until top of pie is golden brown and the cheesecake filling is set. Cool 1 hour, then refrigerate at least 2 hours before serving. Store in the fridge.
7 comments
Excellent recipe. You may want to change instructions as some people will ask when to mix in the dry ingredients in step 2 of toppings. (Salt and baking powder were omitted) I did add more melted butter to make more crumbly for topping. Glad to see some cranberry dessert recipes! All was finished at Thanksgiving
Do this require a water bath? I read the instructions over and over and it doesn’t say…
Hi Alyssa, it doesn’t require a water bath.
Does this require a water bath? I read the instructions over and over and it doesn’t say…
When you print the recipe, the butter is missing.
I thought it was quite good. The tartness of the cranberries and the sweetness of the cheesecake balanced each other well. The only thing I changed was, I love the taste combination of orange and cranberry, so rather than use water to cook the cranberries I used orange juice and it worked out great
I am so looking forward to making this for Christmas I am so glad that I was going through looking through to find something really good to share with my friends