Cranberry Cheesecake Pie Recipe

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Last Updated on April 2, 2024 by Share My Kitchen

The Cranberry Cheesecake Pie is a perfect result of your tart homemade cranberry sauce. The crust, which is a shortbread-like cookie, doesn’t require any rolling. This is one of my favorite holiday pies. Although it may seem difficult to make, it is well worth the effort. It’s a hit every Thanksgiving.

What are the different components of the Cranberry Cheesecake Pie recipe?

This tart and delicious cranberry sauce is great to use as a Thanksgiving cranberry sauce. You should give this recipe a shot if you have never tried making your own cranberry syrup. It’s easy to prepare, and I love knowing the ingredients. You can adjust the sugar according to your taste. It was a bit tart for us, so I reduced the sugar.

The cheesecake filling has a light, sweet and orange-scented flavor. I wanted more orange flavor, so I added some orange zest to the cheesecake mixture. You can leave the orange zest out if you prefer a more classic cheesecake flavor. Do you have a holiday dessert or dish that you make every year?

Cranberry Cheesecake Pie Recipe Card

Prep Time30 minutes
Cook Time50 minutes
Chilling Time2 hours
Total Time3 hours 20 minutes

INGREDIENTS

Cranberry sauce

  • 8 oz (2 cups) fresh cranberries
  • 4 tbsp granulated sugar
  • 1 tsp orange zest, from 1/2 a small orange
  • 2 tbsp fresh orange juice, juice from 1/2 small orange
  • 1/2 cup water

Crust and crumb topping

  • 1 1/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter, chilled and cut into small cubes

Cheesecake filling

  • 8 oz cream cheese, softened (see notes)
  • 1/3 cup granulated sugar
  • 1 tsp orange zest, from 1/2 a small orange
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract

INSTRUCTIONS

Make the cranberry sauce

  1. Place the cranberries and sugar in a saucepan on medium heat. Add the orange zest, orange juice, water, and orange juice. Mix well and bring to a boil.
  2. After boiling, reduce heat to medium-low and simmer the cranberries until they are softened and slightly thickened. This should take approximately 10 minutes. To help the cranberries break down, I sometimes smash them with a spoon.
  3. Let the sauce cool in the saucepan.

Make the crust

  1. This can be made while the cranberry sauce cooks.
  2. Preheat the oven to 350°F
  3. Mix together flour, sugar, baking powder, and salt in a large bowl.
  4. Mix the butter with a pastry blender/fork until it is crumbly. You can then squeeze it into your hands. This can be done with your hands.
  5. Reserve 1/2 cup of the mixture for topping. Place the rest of the mixture in a 9-inch tart pan or pie plate with a removable bottom. If you are concerned about the tart pan sticking, grease it. Bake the crust for 10 minutes. Allow cooling.
  6. I recommend baking on parchment paper if you have a removable pan.

Make the cheesecake filling

  1. You can make the filling while the crust bakes.
  2. Place the cream cheese, sugar, orange zest and in a large bowl. Mix the cream cheese, sugar, and orange zest by hand or with an electric mixer until it becomes light and fluffy.
  3. Mix the egg with vanilla extract until you have a smooth mixture.
  4. Spread the cheesecake filling onto the slightly cooled crust.
  5. Drop spoonfuls of the cranberry sauce on top of the cheesecake filling. To swirl the cranberry sauce and cheesecake filling, use a skewer.
  6. Sprinkle the rest of the crust mixture on top of the cheesecake.
  7. Bake the cheesecake for 30 to 35 minutes or until it is set and the edges are golden brown. You should still feel a little jiggle in the cheesecake.
  8. Let cool on a cooling rack made of wire before placing it in the refrigerator to chill for at most 2 hours before you serve.
  9. Remaining food should be kept in the refrigerator for at least 5 days.

NOTES

  1. You can use regular or low-fat cream cheese. I have used both and never noticed any difference.
  2. This is what I prefer: Bake it the night before and then serve it the next morning.
  3. You can also use lemon instead of orange if you prefer.

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