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I love cranberry sauce. Whether from a can or fresh, homemade cooked or un-cooked cranberry relish, I will never pass it up. I also love cheesecake. I mean, I REALLY love cheesecake. So, imagine the joy in my Coalcracker Kitchen when two of my favorite foods come together in one!
I like to make this dessert in a removable bottom tart pan. It can also be made in a regular 9 inch pie plate. It is often the hit of the dessert table when it makes an appearance.
You are making a fresh cranberry sauce for this pie; if you want to save time and cut out a step, you could instead substitute canned whole berry cranberry sauce: stir it well adding the 2 teaspoons orange zest then spoon it over the cheesecake layer.
I also have a recipe for a low carb version of this pie from the makers of Swerve sugar substitute for those looking for a lighter, keto friendly version.
Luscious and creamy with a tangy cranberry filling, this cheesecake pie is perfect for the holiday season.
Ingredients
- Cranberry Filling
10 ounces fresh cranberries
7 Tablespoons sugar
2 teaspoons grated orange zest
1/2 cup water
- Crust and Crumb Topping
2 1/4 cups all-purpose flour
1/2 cup plus 2 Tablespoons granulated sugar
1/2 cup light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup unsalted butter, softened
additional 1 Tablespoon unsalted butter, melted
- Cheesecake Filling
12 ounces cream cheese, softened
1/2 cup granulated sugar
2 teaspoons corn starch
1 egg, slightly beaten
1 teaspoon vanilla
Directions
- 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 Crumb Topping
- Preheat oven to 350°F. Grease 9-inch glass pie pan.
- In a large bowl, stir together flour, sugar, brown sugar 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 approximately 35 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 refrigerator.
Notes
- Photo and recipe from omgchocolatedesserts.com