🍒 Cranberry Cheesecake Pie
Ingredients
For the Crust:
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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:
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2 (8 oz) packages cream cheese, softened
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¾ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup sour cream
For the Cranberry Topping:
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2 cups fresh or frozen cranberries
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½ cup granulated sugar
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¼ cup water
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1 tablespoon orange juice (optional, but recommended)
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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
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Beat cream cheese until smooth and fluffy.
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Add sugar and mix well.
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Beat in eggs one at a time.
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Mix in vanilla and sour cream until smooth.
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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
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In a saucepan, combine cranberries, sugar, water, and orange juice.
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Bring to a simmer over medium heat.
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Cook until cranberries burst (about 5–7 minutes).
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Stir in cornstarch slurry and cook 1–2 more minutes until thickened.
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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
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Add 1 teaspoon orange zest to the cranberry sauce
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Swirl some cranberry mixture into the cheesecake before baking for a marbled look
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Top with sugared cranberries for a festive finish
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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 😊