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
Scale
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.
