Cranberry Cheesecake Pie

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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.

Cranberry Cheesecake Pie
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Cranberry Cheesecake Pie

Recipe by A Coalcracker in the KitchenCourse: DessertDifficulty: Intermediate
Servings

8

servings

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

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I’m Lori Fogg

“A Coalcracker In The Kitchen”

Born and raised “a coal miner’s daughter” in Schuylkill County in the Anthracite Region of Pennsylvania, I love to share recipes and memories of home with fellow “coalcrackers” and celebrate our unique blending of Eastern European and Pennsylvania Dutch heritage and cuisines here in northeast Pennsylvania.
Meet Lori