Description
This Cranberry Cheesecake Pie features a buttery crumbly crust topped with a smooth cream cheese filling, fresh cranberry compote, and a cinnamon-sugar crumb topping. Perfectly balancing tart and sweet flavors with a hint of orange zest, this festive dessert is ideal for holiday gatherings or any special occasion.
Ingredients
Scale
Cranberry Compote
- 10 oz fresh cranberries
- 7 tablespoons granulated sugar
- 2 teaspoons grated orange zest
- 1/2 cup water
Crust and Crumb Topping
- 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 (for topping)
Cheesecake Filling
- 12 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cranberry Compote: In a saucepan, combine the fresh cranberries, granulated sugar, grated orange zest, and water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes until the cranberries soften and burst, creating a thickened compote. Remove from heat and set aside to cool.
- Make the Crust Mixture: Preheat the oven to 350°F (177°C) and grease a 9-inch pie dish. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Add the softened unsalted butter and blend using a pastry blender or fork until the mixture becomes crumbly, resembling coarse crumbs.
- Form and Bake the Crust: Press about 2 cups of the crumbly mixture firmly into the bottom and up the sides of the prepared pie dish to create an even crust layer. Bake the crust for 8 minutes until it sets. Remove from the oven and allow it to cool. Meanwhile, combine the remaining crumb mixture with the melted butter to form the crumb topping and set aside.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until completely smooth and creamy. Add the slightly beaten egg and cornstarch to the mixture, blending until fully incorporated and smooth.
- Assemble the Pie: Spread the creamy cheesecake filling evenly over the cooled crust. Spoon the cooled cranberry compote evenly over the cheesecake layer, leaving a 1/2-inch border around the edges to prevent overflow. Finally, sprinkle the reserved crumb topping evenly over the cranberry layer.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 33-38 minutes, or until the crumb topping turns golden brown and the cheesecake layer is set but still slightly jiggly in the center.
- Cool and Chill: Remove the pie from the oven and let it cool at room temperature for 1 hour. Afterward, refrigerate the pie for at least 2 hours to allow it to fully set and develop flavors before serving.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth filling without lumps.
- If fresh cranberries are unavailable, frozen cranberries can be used; thaw before cooking the compote.
- You can prepare the crumb topping in advance and store it chilled until needed.
- For best results, serve chilled and store leftovers refrigerated, covered, for up to 3 days.
- Use a pie dish with sloped sides to easily remove slices without breaking.
