There’s something magical about the allure of a rich and flavorful pie, especially one that combines the bright tartness of cranberries with the creamy goodness of cheesecake. This Cranberry Cheesecake Pie is perfect for any special occasion, from Thanksgiving feasts to Christmas gatherings. The unique blend of flavors not only tantalizes the taste buds but also brings a touch of festive flair to your table. Plus, it’s surprisingly simple to prepare, making it an ideal dessert for both novice and experienced bakers.
Cranberry Cheesecake Pie
Ingredients
For the Cranberry Filling
- 10 oz fresh cranberries
- 7 tablespoons sugar
- 2 teaspoons grated orange zest
- ½ cup water
For the Crust
- 2 ¼ cups all-purpose flour
- ½ cup 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)
For the Cheesecake Filling
- 12 oz cream cheese (softened)
- ½ cup sugar
- 2 teaspoons cornstarch
- 1 large egg (slightly beaten)
- 1 teaspoon vanilla extract
Instructions
Preparation of the Filling
- Rinse the cranberries thoroughly and combine with 7 tablespoons of sugar, grated orange zest, and water in a medium saucepan.
- Cook over medium heat until the mixture thickens, about 10 minutes, stirring occasionally.
Making the Crust
- In a large bowl, mix together all-purpose flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt.
- Blend in the softened butter until the mixture resembles coarse crumbs.
- Press this mixture into a pie pan, reserving a small portion for topping later.
Preparing the Cheesecake Filling
- In a separate bowl, blend softened cream cheese, ½ cup sugar, and cornstarch until smooth.
- Add the slightly beaten egg and vanilla, mixing until just combined.
Assembling the Pie
- Spread the thickened cranberry filling over the uncooked crust.
- Pour the cheesecake filling on top, smoothing it out evenly.
- Sprinkle the reserved crust mixture over the cheesecake layer.
Baking the Pie
- Preheat your oven to 350°F (175°C).
- Bake for 40-45 minutes, or until the top is golden brown and the cheesecake is set.
Chilling and Serving
- Allow the pie to cool on a wire rack.
- Refrigerate for at least two hours before slicing to let flavors meld.
Notes
Why You’ll Love This Dish
If you’re still on the fence about trying this recipe, let me give you a few compelling reasons. First, it brings a beautiful balance of sweet and tart, delighting everyone with every bite. Second, the creamy cheesecake layer adds a luxurious texture that pairs perfectly with the crisp cranberry topping.
“This pie has become a holiday staple in our home. My family can’t get enough of the flavor and texture! It’s a must-make!” – Happy Baker
Cranberry Cheesecake Pie is not just a treat; it also makes for a striking centerpiece at your gatherings. Its colorful layers shine brightly on any dessert table, making it perfect for festive occasions or cozy family dinners. Plus, who doesn’t love a dessert that’s both indulgent and visually appealing?
Step-by-Step Overview
Creating your own Cranberry Cheesecake Pie involves a few straightforward steps. You’ll first prepare the tart cranberry filling, then whip up a buttery crust, and follow it with a smooth cream cheese layer. Finally, all these delicious elements will come together to create a pie that’s ready for the oven.
Preparation and baking may take a little time, but the satisfaction of serving this delightful dessert is well worth it. Let’s dive into the ingredients and directions for making this festive treat.
What You’ll Need
To make the perfect Cranberry Cheesecake Pie, gather the following ingredients:
- 10 oz. fresh cranberries
- 7 tablespoons sugar
- 2 teaspoons grated orange zest
- ½ cup water
- 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)
- 12 oz. cream cheese (softened)
- ½ cup sugar
- 2 teaspoons cornstarch
- 1 egg (slightly beaten)
- 1 teaspoon vanilla
Feel free to experiment with substitute ingredients, such as using a gluten-free flour blend or reducing the sugar if you prefer a less sweet pie.
Step-by-Step Instructions
Prepare the Cranberry Filling: Start by rinsing the cranberries thoroughly. In a medium saucepan, combine the cranberries, 7 tablespoons of sugar, grated orange zest, and water. Cook over medium heat until the mixture thickens, stirring occasionally—this usually takes about 10 minutes.
Make the Crust: In a large bowl, mix together the all-purpose flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Blend in the softened butter until the mixture resembles coarse crumbs. Press this mixture into a pie pan, reserving a small portion for topping later.
Prepare the Cheesecake Filling: In a separate bowl, blend the softened cream cheese, ½ cup sugar, and cornstarch until smooth. Add the slightly beaten egg and vanilla, and mix until just combined. Avoid over-mixing to keep your cheesecake texture creamy.
Assemble the Pie: Spread the thickened cranberry filling over the uncooked crust. Pour the cheesecake filling on top, smoothing it out evenly. Finally, sprinkle the reserved crust mixture over the cheesecake layer.
Bake the Pie: Preheat your oven to 350°F (175°C). Place the pie in the oven and bake for 40-45 minutes, or until the top is golden brown and the cheesecake is set.
Chill and Serve: Once baked, cool the pie on a wire rack. Refrigerate for at least two hours before slicing. This allows the flavors to meld beautifully.
Best Ways to Enjoy It
The beauty of this Cranberry Cheesecake Pie lies not only in its delightful taste but also in how it can be served. Enjoy it warm straight from the oven, or chilled, depending on personal preference.
Consider pairing this pie with a dollop of freshly whipped cream for added richness, or serve it with a scoop of vanilla ice cream. Feeling adventurous? Drizzle a little chocolate sauce on the plate for an indulgent touch. The contrast of flavors and textures makes each bite a wonderful experience.
Storage and Reheating Tips
To keep your leftover Cranberry Cheesecake Pie at its best, store it in the refrigerator. Cover the pie with plastic wrap or foil to maintain moisture and freshness. Properly stored, it can last up to four days.
If you want to prep ahead, you can make the pie a day before serving. It keeps well and even tastes better as the flavors develop overnight. If freezing, slice the pie and wrap individual pieces tightly in plastic, followed by aluminum foil. This way, you can thaw only what you need later on.
Helpful Cooking Tips
Here are a few pro chef tips to elevate your Cranberry Cheesecake Pie:
- Ensure your cream cheese is at room temperature for smoother blending.
- If you’re pressed for time, consider using store-bought pie crust, although homemade offers a fresher taste.
- Adjust the sugar levels in the cranberry filling to your taste—remember, the tartness of cranberries can vary.
- Serve your pie with a side of cranberry sauce or a light fruit compote for added flavor.
Creative Twists
While the classic cranberry cheesecake pie is fantastic as it is, there’s always room for creativity. Here are some fun variations you might try:
- Nut Crust: Swap out part of the flour in the pie crust for crushed nuts to add a delightful crunch and flavor.
- Spices: Experiment with ground ginger or nutmeg in the filling for a seasonal twist.
- Fruit Add-ins: Incorporate other fruits such as apples or pears to blend with the cranberries for a different taste.
- Toppings: Top your pie with toasted coconut or chocolate shavings for a special occasion.
FAQs
1. How long does it take to prepare and bake Cranberry Cheesecake Pie?
Preparation will take about 30 minutes, and baking will take 40-45 minutes, so plan for roughly 1.5 hours from start to finish.
2. Can I make this pie in advance?
Absolutely! This pie tastes best after chilling in the refrigerator for a couple of hours, allowing the flavors to meld. It can be made a day in advance.
3. What can I substitute for fresh cranberries?
If fresh cranberries are not available, you can use frozen cranberries. Just ensure they are thawed before using. You could also use homemade cranberry sauce for a different texture.
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