Name: Cranberry Cheesecake Pie
Prep time: 45 min
Cook time: 30 min
Total time: 5 h 15 min
Cuisine: American
Ingredients: 10 oz fresh cranberries; 7 tablespoons granulated sugar; 2 teaspoons grated orange zest; 1/2 cup water; 2 1/4 cups all-purpose flour; 1/2 cup + 2 tablespoons granulated sugar; 1/2 cup light brown sugar, packed; 1 1/2 teaspoons cinnamon; 1 teaspoon baking powder; 1/2 teaspoon salt; 2/3 cup unsalted butter, softened; 1 tablespoon unsalted butter, melted; 12 oz cream cheese, softened; 1/2 cup granulated sugar; 2 teaspoons cornstarch; 1 egg, slightly beaten; 1 teaspoon vanilla extract

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A festive and stunning holiday dessert with creamy cheesecake, tart cranberry filling, and a cinnamon-sugar cookie crust. Perfect for Thanksgiving or Christmas gatherings!

Why You'll Love This Recipe

This Cranberry Cheesecake Pie combines three delicious desserts into one showstopping treat. The buttery cookie-like crust provides the perfect foundation for the silky cheesecake layer, while the vibrant cranberry topping adds a beautiful pop of color and tangy flavor. The contrast between the sweet, creamy cheesecake and the tart cranberries creates a perfect balance that will have everyone asking for seconds. Plus, with its gorgeous ruby-red top, this dessert doubles as a centerpiece for your holiday table.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Fresh cranberries provide the signature tart flavor and stunning ruby color that makes this dessert so festive. Their natural acidity balances the richness of the cheesecake layer perfectly.

Cream cheese forms the foundation of our luscious cheesecake layer. Make sure it's fully softened to room temperature to ensure a smooth, lump-free filling.

All-purpose flour creates the sturdy but tender cookie-like crust and crumb topping that frames this dessert beautifully.

Granulated sugar appears throughout the recipe to sweeten each component while allowing the tanginess of the cranberries to shine through.

Light brown sugar adds depth and a subtle molasses flavor to the crust and topping, making them more complex and interesting than a standard graham cracker crust.

Cinnamon brings warm, spicy notes that complement both the cranberries and the cheesecake, giving the dessert a cozy holiday feel.

Butter binds the crust and provides that rich, tender texture we all love. The softened butter for the crust and the small amount of melted butter for the topping ensure perfect texture in both elements.

Orange zest brightens the cranberry filling with its aromatic citrus oils, bringing out the cranberries' natural flavor without overwhelming them.

Vanilla extract rounds out the cheesecake filling with its sweet, aromatic quality that enhances the cream cheese's richness.

Cornstarch helps stabilize the cheesecake filling, ensuring it sets properly without becoming too dense.

Directions

Make the Cranberry Filling: In a saucepan, combine cranberries, granulated sugar, orange zest, and water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes, or until the cranberries soften. Set aside to cool.
Prepare the Crust and Topping: Preheat the oven to 350°F (177°C). Grease a 9-inch pie dish. In a large bowl, mix together the flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Add softened butter, blending with a pastry blender or fork until crumbly.
Press about 2 cups of the crumb mixture firmly into the bottom and up the sides of the pie dish. Bake for 8 minutes, then allow to cool. For the topping, mix the remaining crumb mixture with melted butter and set aside.
Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth. Add the beaten egg, then the cornstarch, mixing until fully incorporated.
Assemble and Bake the Pie: Spread the cheesecake filling evenly over the cooled crust. Spoon the cranberry mixture over the cheesecake layer, leaving a ½-inch border around the edges. Sprinkle the reserved crumb topping over the cranberry layer.
Bake for 33-38 minutes, or until the topping is golden brown and the cheesecake layer is set.
Cool and Serve: Let the pie cool for 1 hour at room temperature, then refrigerate for at least 2 hours before serving.

Servings and Timing

This Cranberry Cheesecake Pie serves 12 people, making it perfect for holiday gatherings.

Prep Time: 45 minutes
Cooking Time: 30 minutes
Additional Time (cooling and chilling): 4 hours
Total Time: 5 hours 15 minutes

Each slice contains approximately 320 calories.

Variations

Cranberry-Raspberry Cheesecake Pie: Replace half the cranberries with fresh raspberries for a less tart, equally beautiful filling.
Orange Cranberry Cheesecake Pie: Add 1 tablespoon of orange juice to the cheesecake layer and increase the orange zest in the cranberry filling to 1 tablespoon for more pronounced citrus flavor.
White Chocolate Cranberry Cheesecake Pie: Fold ½ cup of white chocolate chips into the cheesecake filling before spreading it over the crust.
Streusel-Free Version: Skip the crumb topping and instead garnish with sugared cranberries after baking for an elegant presentation.
Nutty Crust: Add ½ cup of finely chopped pecans or walnuts to the crust mixture for added texture and flavor.

Storage/Reheating

This Cranberry Cheesecake Pie keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container or covered tightly with plastic wrap. The flavors actually develop and improve after the first day, making this an excellent make-ahead dessert for busy holiday planning.

For longer storage, you can freeze the fully cooled pie for up to 1 month. Wrap it tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before serving.

This dessert is best enjoyed cold directly from the refrigerator. Reheating is not recommended as it will soften the cheesecake filling too much and potentially make the crust soggy.

If you prefer a slightly less chilled texture, you can let slices sit at room temperature for about 10-15 minutes before serving.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work perfectly in this recipe. There's no need to thaw them before cooking—simply add them to the saucepan frozen and follow the recipe as written. You might need to increase the cooking time by 1-2 minutes.

Why did my cheesecake layer crack?

Cracks usually occur from over-mixing (which incorporates too much air) or over-baking. Make sure to mix the cheesecake filling just until ingredients are combined, and watch the baking time carefully. The good news is that the cranberry layer hides most imperfections!

Can I make this pie ahead of time?

Absolutely! This pie actually benefits from being made 1-2 days in advance. The flavors meld together, and the textures set perfectly after proper refrigeration.

Is there a way to make this dessert less tart?

If you prefer a sweeter cranberry layer, you can increase the sugar in the cranberry filling to 10 tablespoons instead of 7. You could also mix the cranberries with a sweeter fruit like strawberries or raspberries.

What can I substitute for the orange zest?

If you don't have oranges on hand, lemon zest makes a good substitute, though it will provide a different flavor profile. You could also use ¼ teaspoon of orange extract or a tablespoon of orange juice.

My crust mixture seems too dry. What should I do?

If your crust mixture is too crumbly to hold together, add an additional 1-2 tablespoons of softened butter and mix until it reaches a consistency that holds together when pressed.

Can I use light cream cheese to reduce calories?

Yes, you can use reduced-fat cream cheese, but avoid fat-free versions as they contain fillers that affect texture and melting properties. The pie may be slightly less rich but will still taste delicious.

Why do I need to leave a border when adding the cranberry topping?

Leaving a small border allows the cheesecake filling to be visible around the edges, creating that beautiful layered effect. It also helps prevent the cranberry mixture from bubbling over the sides during baking.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Make sure all other ingredients are certified gluten-free, particularly the baking powder.

What's the best way to slice this pie cleanly?

For perfect slices, chill the pie thoroughly (at least 4 hours), then dip a sharp knife in hot water and wipe dry between each cut. The heat helps the knife glide through the layers without dragging.

Conclusion

This Cranberry Cheesecake Pie brings together the best of holiday flavors in one spectacular dessert. The combination of buttery crust, creamy cheesecake, and tart cranberries creates a perfect balance that will delight your guests and make any celebration more special. What makes this recipe truly outstanding is its versatility—it's elegant enough for Christmas dinner but approachable enough for a cozy family gathering. The make-ahead convenience is a bonus during the busy holiday season, allowing you to focus on enjoying time with loved ones rather than last-minute preparation. Whether you're an experienced baker or trying something new, this showstopping dessert is sure to become a treasured addition to your holiday recipe collection.