If you adore the creamy, tangy richness of cheesecake combined with the bright, tart burst of cranberries, you are going to absolutely fall in love with this Cranberry Cheesecake Pie Recipe. It’s a spectacular dessert that perfectly balances smooth, velvety cream cheese filling with a lively, fruity cranberry topping nestled in a buttery graham cracker crust. Whether you’re aiming to impress guests during the holidays or just craving a festive homemade treat, this pie makes every occasion feel a little more special and inviting.
Ingredients You’ll Need
The magic of this Cranberry Cheesecake Pie Recipe comes from simple, everyday ingredients that each play a vital role in creating its irresistible taste, inviting texture, and vibrant color. From the creamy softness of the cheese to the zesty tang of cranberries, every component blends beautifully.
- 1 (9-inch) graham cracker pie crust: Provides a sweet, crunchy base that complements the smooth filling.
- 1 (8 oz) package cream cheese, softened: The star of the cheesecake, delivering richness and creaminess.
- 1/3 cup granulated sugar: Sweetens the cream cheese filling just right without overpowering.
- 1 teaspoon vanilla extract: Adds warmth and depth to the filling’s flavor.
- 1 large egg: Helps set the filling for that classic cheesecake texture.
- 1 cup sour cream: Creates a smooth, slightly tangy topping that perfectly balances the sweetness.
- 1 1/2 cups fresh or frozen cranberries: Brings vibrant color and tartness to the pie’s luscious topping.
- 1/2 cup water: Helps cook down the cranberries into a thick sauce.
- 1/2 cup granulated sugar (for cranberry topping): Sweetens the cranberry sauce and balances the tart berries.
- 1 tablespoon cornstarch: Thickens the cranberry topping so it sets nicely over the cheesecake.
How to Make Cranberry Cheesecake Pie Recipe
Step 1: Prepare the Cheesecake Filling
Start by preheating your oven to 350°F (175°C). In a medium bowl, beat the softened cream cheese with 1/3 cup of sugar and vanilla extract until silky smooth. Add one large egg and beat just until everything comes together; overmixing can make the cheesecake dense, and we want it light and creamy. Pour this luscious mixture into your prepared graham cracker crust, smoothing the surface for an even bake.
Step 2: Bake the Cheesecake Layer
Bake the pie for about 25 to 30 minutes or until the center is just set but still slightly jiggly—that’s the perfect cheesecake cue. Then remove it from the oven and let it cool for 10 minutes, a crucial step before adding the sour cream layer.
Step 3: Add the Sour Cream Layer
Spread 1 cup of sour cream evenly over the cheesecake base, creating a smooth and tangy topping layer that will bake into a lovely cream finish. Return the pie to the oven for an additional 10 minutes to set this topping without browning it too much. After this, take the pie out and let it cool to room temperature. This step adds that extra richness and contrast in flavor.
Step 4: Make the Cranberry Topping
While the pie cools, combine the cranberries, 1/2 cup sugar, water, and cornstarch in a small saucepan over medium heat. Stir often as the cranberries burst and the mixture thickens, about 8 to 10 minutes. This results in a glossy, slightly thick cranberry topping that’s just bursting with flavor.
Step 5: Assemble and Chill
Allow the cranberry topping to cool slightly, then gently spoon it over the cooled cheesecake pie. This jewel-like layer adds that stunning visual appeal and a tangy-sweet zip to every bite. Refrigerate your pie for at least 4 hours or, better yet, overnight to allow all those flavors to meld beautifully before serving.
How to Serve Cranberry Cheesecake Pie Recipe
Garnishes
Serving your cranberry cheesecake pie with a few extra touches makes it even more irresistible. Consider sprinkling chopped pecans or a light dusting of orange zest for added texture and a fresh citrus aroma that complements the cranberry topping perfectly. A dollop of whipped cream or a sprig of fresh mint also adds a delightful finishing touch.
Side Dishes
This pie stands out beautifully on its own, but pairing it with simple sides like hot coffee, spiced tea, or a glass of sweet dessert wine can elevate the entire experience. For a cozy holiday dessert spread, serve alongside spiced nuts or warm gingerbread cookies to balance the creamy and tart flavors in the pie.
Creative Ways to Present
Present the pie in elegant glass pie plates or individual mini tart pans for parties. For a festive flair, swirl some extra cranberry topping on each slice or drizzle a bit of melted white chocolate over the top. You could even layer the components in parfait glasses for a stunning cranberry cheesecake dessert cup version of this recipe.
Make Ahead and Storage
Storing Leftovers
Leftover cranberry cheesecake pie keeps wonderfully in the fridge for up to 3 days. Cover the pie tightly with plastic wrap or an airtight container to preserve its creamy texture and vibrant flavors, ensuring every slice tastes just as delightful as the first.
Freezing
You can freeze this pie, but it’s best to do so before adding the cranberry topping to maintain the fresh texture of the fruit layer. Wrap the pie well in plastic wrap and then aluminum foil, freezing for up to 1 month. Thaw overnight in the fridge before adding your fresh cranberry topping and serving.
Reheating
Since this pie is best served chilled, it’s not recommended to reheat. However, if you prefer your dessert at room temperature, simply let the slice sit out for 15 to 20 minutes before diving in, allowing the flavors to bloom without melting the cheesecake texture.
FAQs
Can I use frozen cranberries for the cranberry topping?
Absolutely! Frozen cranberries work just as well as fresh ones for this cranberry cheesecake pie recipe. Just thaw them slightly before cooking to ensure even bursting and thickening of the topping.
Is it possible to make the crust from scratch?
Yes, you can make your own graham cracker crust using crushed graham crackers, melted butter, and a bit of sugar. Press the mixture into your pie dish and bake for a few minutes before adding the filling for a homemade touch.
Can I substitute sour cream with Greek yogurt?
Greek yogurt can be used as a substitute for sour cream if you want a slightly tangier and lower-fat option. Just make sure it’s plain and full-fat for a similar creamy texture that works well in the pie.
How do I know when the cheesecake layer is done baking?
The cheesecake is ready when the center looks set but still jiggles slightly when you gently shake the pan. This means it will finish setting as it cools, giving you that perfect creamy consistency.
Can I add nuts or orange zest to the cranberry topping?
Definitely! Adding chopped pecans or a teaspoon of orange zest to the cranberry topping adds wonderful texture and a burst of citrus flavor that enhances the festive character of this cranberry cheesecake pie recipe.
Final Thoughts
This Cranberry Cheesecake Pie Recipe is a true celebration of flavors and textures, a dessert that’s as beautiful as it is delicious. Whether it’s your first time making it or it becomes a seasonal staple, I encourage you to give it a try and enjoy the smiles it brings at the table. Trust me, once you taste that creamy, tangy, and sweet combination, you’ll want to make it again and again.
Print
Cranberry Cheesecake Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour plus at least 4 hours chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Cheesecake Pie combines a creamy, smooth cheesecake base with a tart and sweet cranberry topping, all nestled in a crisp graham cracker crust. Perfect for holiday gatherings or a festive dessert, this American classic offers a delightful balance of flavors and textures.
Ingredients
Crust and Cheesecake Filling
- 1 (9-inch) graham cracker pie crust
- 1 (8 oz) package cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup sour cream
Cranberry Topping
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Preheat and Prepare Filling: Preheat the oven to 350°F (175°C). In a medium bowl, beat the softened cream cheese, 1/3 cup sugar, and vanilla extract until smooth. Add the egg and beat just until combined to create the cheesecake filling.
- Bake Cheesecake Layer: Pour the cheesecake filling into the prepared graham cracker crust and smooth the top. Bake for 25–30 minutes, or until the center is set. Remove from the oven and let cool for 10 minutes.
- Add Sour Cream Layer and Continue Baking: Spread the sour cream evenly over the top of the cheesecake layer, then return the pie to the oven for an additional 10 minutes. Remove and let cool to room temperature.
- Prepare Cranberry Topping: In a small saucepan, combine cranberries, 1/2 cup sugar, water, and cornstarch. Cook over medium heat, stirring frequently, until the cranberries burst and the mixture thickens, about 8–10 minutes. Remove from heat and let cool slightly.
- Assemble and Chill: Spoon the cooled cranberry topping over the cooled cheesecake pie. Refrigerate the pie for at least 4 hours or overnight before serving to allow flavors to meld and topping to set.
Notes
- You can make this pie up to 2 days ahead, which enhances the flavors.
- For added texture and flavor, stir in orange zest or chopped pecans into the cranberry topping before cooking.
