Jump to Recipe Print RecipeThe scent of cinnamon wafting through the air is enough to spark nostalgia, transporting me back to cozy autumn evenings spent with family. That’s exactly the feeling I hope to capture with my Cranberry Cheesecake Pie, a deliciously creamy dessert that beautifully marries the tartness of fresh cranberries with the smooth decadence of cream cheese. As a vegetarian-friendly treat, this pie is not only a feast for the eyes but also a heartwarming indulgence perfect for holiday gatherings or intimate dinners alike. Plus, with just a bit of prep time and the promise of a show-stopping dessert, it’s sure to impress your loved ones while freeing up your time to savor moments together. Curious about how to make this delightful autumn dessert? Let’s dive into the recipe! Why is this pie a must-try? Irresistible Flavor: The tangy cranberries paired with creamy cheesecake create a flavor explosion that evokes the spirit of autumn. Easy to Make: The recipe is straightforward, making it perfect for both novice bakers and seasoned chefs looking to add a special dessert to their table. Versatile Treat: Whether served at Thanksgiving or a cozy dinner, this pie is a versatile crowd-pleaser that complements any occasion beautifully. Customizable Ingredients: Feel free to swap ingredients like cranberries with your favorite tart fruits, making it uniquely yours! Show-Stopping Presentation: It’s visually stunning, ensuring your dessert will wow your family and friends. In just a few simple steps, you’ll have a delightful dessert that everyone will rave about! Cranberry Cheesecake Pie Ingredients • Here’s what you need for your delicious pie! For the Cheesecake Layer Cream Cheese – Provides rich, creamy texture; essential for the cheesecake layer. Make sure it’s soft for easy blending. Granulated Sugar – Adds sweetness to both the cheesecake and the cranberry filling. Can be substituted with granulated stevia for a lower-calorie option. Egg – Binds the cheesecake filling together, ensuring a smooth consistency. Aquafaba can be used as an egg substitute for vegan options. Cornstarch – Helps set the cheesecake layer for a firmer texture; you can omit it for a softer filling. For the Cranberry Filling Cranberries – Provide tartness and color. Fresh or frozen cranberries can be used—just ensure frozen ones are thawed and drained. Brown Sugar – Enhances flavor and moisture in the filling; can use coconut sugar if desired. Orange Zest – Adds bright flavor to the cranberry filling; lemon zest can be used as a substitute. Water – Helps cook the cranberries; use orange juice for added flavor. For the Crust Flour – Acts as the structural base for the crust. Use gluten-free flour for a gluten-free version. Granulated Sugar – Contributes to the sweetness of the crust; you can use brown sugar for a deeper flavor. Cinnamon – Infuses the crust with warm fall flavors; can substitute with nutmeg for a different spice profile. Baking Powder – Helps the crust rise slightly; baking soda can be used as an alternative. Salt – Balances sweetness; use sea salt or table salt interchangeably. Butter – Adds richness to the crust; for a dairy-free option, use a plant-based butter. This Cranberry Cheesecake Pie recipe is sure to become a cherished favorite in your autumn dessert repertoire! Step‑by‑Step Instructions for Cranberry Cheesecake Pie Step 1: Prepare Cranberry Filling In a medium saucepan, combine fresh or thawed cranberries with granulated sugar, orange zest, and water. Bring the mixture to a boil over medium heat, then reduce to a simmer for about 10 minutes, stirring occasionally, until the cranberries soften and burst. Once cooked, remove from heat and allow the cranberry filling to cool while you prepare the crust. Step 2: Make the Crust Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Pack the crumbly mixture firmly into a greased pie dish. Bake the crust in the preheated oven for approximately 8 minutes or until lightly golden, and then let it cool. Step 3: Prepare Cheesecake Filling In a large mixing bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, about 2-3 minutes. Add in the egg and cornstarch, mixing just until combined—avoid overmixing to prevent cracks. Gently pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula for a smooth finish. Step 4: Assemble Pie Once the cheesecake layer is in place, spoon the cooled cranberry filling evenly over the cheesecake. Use a spatula to gently spread the cranberries, ensuring every bite will have that delightful tartness. If you saved any crust mixture, sprinkle it on top for added texture. Step 5: Bake the Pie Bake the assembled Cranberry Cheesecake Pie in the oven for 33-38 minutes, or until the top is golden brown and the filling is set—check for a firm texture when gently touched in the center. The edges may puff slightly, giving a beautiful appearance. Remove from the oven and cool completely at room temperature for about 1 hour. Step 6: Chill and Serve Once cooled, cover the pie and place it in the refrigerator for at least 2 hours. This chilling time allows the flavors to meld beautifully and the cheesecake to firm up further. When ready to serve, slice the Cranberry Cheesecake Pie into pieces and enjoy it chilled, paired with a dollop of whipped cream or a scoop of ice cream for an extra treat! Cranberry Cheesecake Pie Variations Feel free to get creative with your Cranberry Cheesecake Pie and make it uniquely yours! Here are some delightful twists to inspire you. Nutty Crust: Incorporate crushed pecans or walnuts into the crust for an added crunchy texture. This will enhance the flavor and make every bite enjoyable. Berry Fusion: Swap cranberries for fresh raspberries or cherries for a refreshing twist. These alternatives bring a delightful tartness that pairs beautifully with the creamy cheesecake. Spiced Up: Add a pinch of ground ginger or allspice to the crust for an extra kick of warmth. This subtle change can elevate the flavors and evoke cozy autumn vibes. Creamy Vegan Option: Replace cream cheese with a blended mixture of soaked cashews and coconut cream for a creamy vegan variant. This swap maintains the rich consistency while being dairy-free. Citrus Burst: Experiment with different citrus zest, such as lemon or lime, instead of orange to give the filling a bright, zesty note. This change can brighten up the entire dessert. Chocolate Lovers: Drizzle melted dark chocolate over the cranberry filling for a luxurious touch. The rich chocolate paired with tart cranberries creates an indulgent dessert. Frozen Treat: Transform the pie into a frozen cheesecake by freezing it for a refreshing summer dessert. Slice and serve directly from the freezer for a cool delight. Sour Cream Topping: Top with a dollop of sour cream mixed with a bit of sugar or vanilla for a tangy contrast to the sweetness of the pie. This simple addition adds flavor depth. These variations not only uplift the exquisite essence of your Cranberry Cheesecake Pie but also make it suitable for a range of palates. If you find yourself craving something sweet and creamy after trying these twists, why not also check out my delicious Churro Cheesecake Indulge or treat yourself to some Blueberry Cheesecake Bars? Happy baking! What to Serve with Cranberry Cheesecake Pie The perfect meal calls for delightful pairings that enhance every bite of your dessert experience. Whipped Cream: A classic accompaniment, it adds an airy texture that complements the creamy richness of the cheesecake layer. Vanilla Ice Cream: This indulgent treat brings warmth and melty balance to the tart cranberry filling, creating a comforting contrast. Spiced Apple Cider: Served warm, this drink melds holiday flavors, giving a cozy, festive touch that beautifully matches the pie’s autumn essence. Gingersnap Cookies: Their spicy crunch provides a delightful contrast to the smooth cheesecake, complementing the flavors with every bite. Fresh Fruit Salad: Brighten up your dessert table with a medley of seasonal fruits like pears and apples, adding freshness and natural sweetness. Chocolate Drizzle: A rich chocolate sauce drizzled over the pie can elevate your dessert to new heights, combining tart and sweet like never before. Nutty Granola: Sprinkle atop slices for added crunch and earthy flavor that enhances the sweet and tangy notes of the cranberry cheesecake. Coffee or Espresso: A warm cup not only awakens the palate but also balances the dessert’s sweetness with its rich, deep aroma. Storage Tips for Cranberry Cheesecake Pie Fridge: Store leftover Cranberry Cheesecake Pie in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or aluminum foil to maintain freshness. Freezer: If you’d like to keep it longer, you can freeze the pie for up to 2 months. Wrap in plastic wrap, then aluminum foil, and label with the date. Thawing: To enjoy frozen cranberry cheesecake pie, transfer it to the refrigerator and let it thaw overnight before serving. This helps retain its creamy texture. Reheating: If you prefer it warm, reheat slices in the microwave on medium power for 15-20 seconds, ensuring it doesn’t get too hot to avoid sogginess. Expert Tips for Cranberry Cheesecake Pie Cream Cheese Consistency: Ensure your cream cheese is at room temperature to prevent lumps in the cheesecake filling; this guarantees a smooth texture. Avoid Overmixing: Mix the cheesecake filling just until ingredients are combined; overmixing can lead to cracks on the surface during baking. Crust Care: Press the crust mixture evenly into the pie dish to avoid crumbling after baking. If it’s not packed well, it may fall apart when sliced. Baking Vigilance: Keep an eye on the baking time and check the pie’s doneness; it’s ready when the filling is set but still slightly jiggly in the center for the perfect Cranberry Cheesecake Pie. Chill Time Matters: Refrigerate the pie for at least 2 hours before serving to enhance flavors and set the cheesecake filling properly. This waiting makes a difference! Make Ahead Options Preparing your Cranberry Cheesecake Pie ahead of time is an excellent way to save time and reduce stress during busy holidays or gatherings! You can make the cranberry filling up to 3 days in advance. Simply store it in an airtight container in the refrigerator. For the crust, prepare and bake it ahead; this can sit at room temperature for up to 24 hours before adding the cheesecake layer. As for the cheesecake filling, it can also be made 24 hours ahead—just keep it covered in the fridge. When you’re ready to serve, assemble the pie with the cranberry filling and bake as directed. This strategy ensures your pie remains just as delicious and offers you the convenience of a head start! Cranberry Cheesecake Pie Recipe FAQs How do I select the best cranberries for this pie? Absolutely! When selecting cranberries, look for firm, plump berries that are bright in color. Avoid any that are soft, wrinkled, or have dark spots, as these indicate overripeness. Fresh cranberries are preferable, but if using frozen, ensure they are thawed and drained well to avoid excess moisture in the pie. What is the best way to store leftover Cranberry Cheesecake Pie? Very good question! Leftover Cranberry Cheesecake Pie can be stored in the refrigerator for up to 3 days. Simply cover it tightly with plastic wrap or aluminum foil to keep it fresh. If you want to keep it longer, freezing is a great option. Can I freeze the Cranberry Cheesecake Pie? Yes, indeed! To freeze your pie, wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy it, just transfer it to the refrigerator to thaw overnight. For best results, consume it within a few days of thawing! What should I do if my cheesecake cracks while baking? If your cheesecake cracks, don’t fret! This can happen due to overmixing or baking it at too high a temperature. To avoid this in the future, gently mix the filling just until combined and bake at a controlled temperature. If cracks appear, a delicious fruit topping can disguise them beautifully! Is this pie suitable for those with dietary restrictions? Most definitely! This Cranberry Cheesecake Pie is vegetarian and can be easily adapted for various diets. You can substitute the egg with aquafaba for a vegan option or use gluten-free flour for gluten sensitivities. Always double-check your specific ingredient labels for allergens and sensitivities. How long should I chill the pie before serving? Chill the pie for at least 2 hours before serving to enhance the flavors and allow the cheesecake layer to set firmly. This step is essential for the best texture and taste, making each slice a joy to savor! Cranberry Cheesecake Pie: Your Cozy Autumn Must-Bake Delight Delight in the creamy goodness of Cranberry Cheesecake Pie, a perfect fusion of tart cranberries and rich cream cheese for autumn gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 38 minutes minsChilling Time 2 hours hrsTotal Time 3 hours hrs 8 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cheesecake Layer8 oz Cream Cheese Softened1 cup Granulated Sugar1 large Egg Can use aquafaba as substitute2 tbsp Cornstarch Optional for softer textureFor the Cranberry Filling2 cups Cranberries Fresh or frozen, thawed and drained1 cup Brown Sugar Can use coconut sugar1 tbsp Orange Zest Lemon zest can be used as substitute1 cup Water Orange juice can be used for added flavorFor the Crust1 cup Flour Use gluten-free flour if desired1/4 cup Granulated Sugar1 tsp Cinnamon Can substitute with nutmeg1 tsp Baking Powder Baking soda can be used as an alternative1/2 tsp Salt1/3 cup Butter Use plant-based butter for dairy-free option Equipment Mixing bowlsaucepanWhiskSpatulaPie DishPastry cutter Method PreparationIn a medium saucepan, combine cranberries, granulated sugar, orange zest, and water. Bring to a boil, then simmer for 10 minutes. Remove from heat and cool.Preheat oven to 350°F (175°C). In a bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt. Cut in cold butter until crumbly. Pack into a pie dish and bake for 8 minutes.Beat cream cheese with granulated sugar until smooth. Add egg and cornstarch, mixing until just combined. Pour over cooled crust.Spoon cooled cranberry filling over cheesecake layer. Spread evenly. If desired, sprinkle saved crust mixture on top.Bake for 33-38 minutes until golden brown and set. Remove and cool at room temperature for 1 hour.Refrigerate for at least 2 hours before serving. Slice and enjoy with whipped cream or ice cream. Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg NotesMake sure the cream cheese is softened to avoid lumps in the filling. Refrigerate the pie for at least 2 hours to enhance flavors. Tried this recipe?Let us know how it was!
