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

Recipe by A Coalcracker in the KitchenCourse: DessertDifficulty: Intermediate



Luscious and creamy with a tangy cranberry filling, this cheesecake pie is perfect for the holiday season.


  • 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


  • 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.