Cranberry Cheesecake Pie

🍒 Cranberry Cheesecake Pie

Ingredients

For the Crust:

• 1 pre-made 9-inch graham cracker crust
  (or homemade: 1½ cups graham cracker crumbs + 6 tbsp melted butter + ¼ cup sugar)

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup sour cream

For the Cranberry Topping:

• 2 cups fresh or frozen cranberries

• ½ cup granulated sugar

• ¼ cup water

• 1 tablespoon orange juice (optional, but recommended)

• 1 teaspoon cornstarch + 1 tablespoon water (slurry)

Instructions

1. Preheat Oven

Preheat to 350°F (175°C).

If making homemade crust, press mixture into a 9-inch pie dish and bake 8–10 minutes. Let cool slightly.

2. Make the Cheesecake Filling

• Beat cream cheese until smooth and fluffy.

• Add sugar and mix well.

• Beat in eggs one at a time.

• Mix in vanilla and sour cream until smooth.

• Pour into prepared crust and smooth the top.

Bake for 35–40 minutes, until the center is just slightly jiggly.

Cool completely at room temperature, then refrigerate at least 3 hours.

3. Make the Cranberry Topping

• In a saucepan, combine cranberries, sugar, water, and orange juice.

• Bring to a simmer over medium heat.

• Cook until cranberries burst (about 5–7 minutes).

• Stir in cornstarch slurry and cook 1–2 more minutes until thickened.

• Let cool completely.

4. Assemble

Spread cooled cranberry topping evenly over chilled cheesecake pie.

Refrigerate at least 1 more hour before slicing.

Optional Add-Ons

• Add 1 teaspoon orange zest to the cranberry sauce

• Swirl some cranberry mixture into the cheesecake before baking for a marbled look

• Top with sugared cranberries for a festive finish

• Add a thin white chocolate drizzle

If you’d like, I can also give you a no-bake cranberry cheesecake pie version or a white chocolate cranberry version next 😊