Cranberry Cheesecake Pie — A Perfect Fall Dessert
If there’s one dessert that screams autumn and holiday cheer, Cranberry Cheesecake Pie is it — bright, creamy, and just the right amount of festive. This pie stitches together a cinnamon-scented sugar-cookie crust, a silky cheesecake layer, and a jewel-toned cranberry topping. The combo? Pure magic on a plate. Ready to dive in?
Why you’ll fall for this pie
This dessert hits so many delicious notes: the tang of cranberries, the plush creaminess of cheesecake, and a crunchy, warmly spiced crust that keeps every bite interesting. It’s sophisticated enough for a Noel Christmas table yet easy enough to make for a casual family dessert night. Want a showstopper that isn’t a headache? This Pie Dessert quietly steals the show.
Key point: the tart cranberry layer balances the richness of the cheesecake — so don’t skip it.
The story behind the flavor
I love desserts that wear two hats: comfort food and celebration food. This pie started as a riff on classic Cranberry Cheesecake—I wanted the cream cheese center and the fresh cranberry brightness, but with pie vibes. The cinnamon-sugar crust nods to holiday cookies, while the cranberry filling adds that crisp, citrusy lift. It’s a mashup of tradition and fun: cookie → cheesecake → pie. Who says you can’t have it all?
Ingredients — what each component brings to the party
Below are the elements you’ll assemble. I’ll keep the descriptions short and useful.
Cranberry filling
- Fresh cranberries: provide tartness and color.
- Sugar: sweetens and softens the berries.
- Orange zest: lifts the cranberry flavor with citrus brightness.
- Water: steams and melts the berries into a glossy compote.
Cinnamon-sugar cookie crust & topping
- All-purpose flour + baking powder + salt: structure.
- Granulated + light brown sugar: sweetness and slight chew from molasses.
- Cinnamon: warm, autumnal backbone.
- Butter (softened + melted): richness for a tender, crumbly cookie crust.
Cheesecake filling
- Cream cheese (softened): the velvety heart of the pie — think Cranberry Cream Cheese bliss.
- Sugar + cornstarch: sweetness and stability (cornstarch helps the filling set).
- Egg: binds and gives a smooth, slightly custardy texture.
- Vanilla: rounds the flavors.
Step-by-step: how to make this Cranberry Cheesecake Pie
Let’s walk through the process. Keep bowls close and music louder — baking’s more fun with a playlist.
1. Make the cranberry compote
- Combine fresh cranberries, sugar, orange zest, and water in a medium saucepan.
- Bring to a boil over medium-high, then lower to a simmer. Watch the berries pop and break down — this takes roughly 8–12 minutes.
- Remove from heat and let cool; the filling will thicken as it cools.
Pro tip: If you like a smoother filling, pulse half the compote briefly in a blender and fold back the texture.
2. Build the cookie crust and topping
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- Mix flour, sugars, cinnamon, baking powder, and salt. Cut in softened butter until mixture resembles coarse crumbs. Reserve about 1/3 for the topping.
- Press the rest firmly into the pie dish to form the base and sides. Bake for 8 minutes — just until set and faintly golden. Cool.
Tip: Press with the bottom of a measuring cup for even crust density.
3. Make the cheesecake layer
- Beat softened cream cheese with sugar and vanilla until smooth. Add the egg and cornstarch, and beat until fully combined.
- Spread the cheesecake mix evenly over the cooled crust.
Important: Don’t overbeat. Keep the mixture silky, not foamy.
4. Assemble and bake
- Spoon cooled cranberry compote over the cheesecake, leaving a small border.
- Sprinkle the reserved crumb-topping over the cranberries for crunch.
- Bake 33–38 minutes. The filling should be set with a little jiggle near the center.
5. Cool and chill
- Cool on the counter ~1 hour, then refrigerate at least 2 hours (overnight is fine). Chilling helps the layers set and the flavors meld.
Pro tips for perfect results (read these — seriously)
- Use room-temperature cream cheese. Cold cream cheese makes lumps — warm it gently until soft and smooth.
- Chill before slicing. A fully chilled pie gives cleaner slices. Freeze briefly (15–20 minutes) if you want razor-sharp cuts.
- Don’t skip the cornstarch. It stabilizes the cheesecake so it sets cleanly while still being soft.
- Taste and tweak the compote. If your cranberries are extra tart, add a tablespoon more sugar; if too sweet, a bit more zest will brighten it.
- Avoid overbaking. The cheesecake will continue to firm up while cooling; aim for a slight jiggle, not a rock-solid center.
Variations to try (make it yours)
- Boozy twist: Stir 1 Tbsp Grand Marnier or orange liqueur into the cranberry filling for grown-up depth.
- Nutty crunch: Mix chopped pecans or walnuts into the topping for a toasty contrast.
- Graham-cracker shortcut: No time? Use a store-bought graham crust. You’ll lose cinnamon-cookie vibes but keep things easy.
- Mini pies: Make in 4-inch tart pans for individual desserts — perfect for gifting.
- Lower-sugar option: Use less sugar in the cranberry layer and choose reduced-sugar cream cheese. The tartness helps balance.
Best ways to serve
Serve slices chilled or slightly cool. Top options (pick one or stack them):
- A dollop of lightly sweetened whipped cream.
- A small scoop of vanilla ice cream (hello, warm-cold contrast).
- A drizzle of salted caramel for extra indulgence.
- Sprinkle fresh orange zest or a few whole cranberries for a festive look.
Pair the pie with warm drinks — spiced cider, coffee, or hot chocolate — for a cozy dessert spread.
Storage and leftovers
- Refrigerator: Keep covered up to 3 days. The flavors actually deepen after a day.
- Freezer: Wrap tightly and freeze up to 1 month. Thaw overnight in fridge.
- Reheat? Skip reheating; this pie tastes best chilled or at cool room temp.
FAQs — quick answers
Can I use frozen cranberries?
Yes. Thaw and drain slightly before cooking; frozen berries add more juice, so simmer a bit longer.
Can I swap the crust?
Absolutely. Graham cracker or cookie crumb crust works — adjust baking times.
Is this a Cheesecake Pie or a Cheesecake?
Think of it as a hybrid — the Cheesecake Pie format gives a cheesecake filling inside a pie-style crust and topping, making it easier to slice and serve at gatherings.
How do I prevent a cracked cheesecake filling?
Avoid overmixing and rapid temperature changes. Cool gradually and refrigerate before slicing.
Final thoughts — why this pie makes the season brighter
This Cranberry Cheesecake Pie blends classic, comforting tastes with a festive twist. The tart-sweet cranberry layer dresses up the creamy cheesecake, and the cinnamon cookie crust adds warmth and crunch. It’s elegant enough for Holiday Baking yet approachable for weekday treats. Make it for a cozy Noel Christmas gathering or a special autumn dinner — either way, it delivers big smiles.
Give it a go this season. Bake it once and you’ll have a new Cranberry Recipes go-to that wows every time. Happy baking — and hey, if you snap a photo, tag me; I love seeing your creations!
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Ultimate Cranberry Cheesecake Pie — Irresistible Holiday Baking Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: Dessert
Description
Bright, festive, and downright delicious — this Cranberry Cheesecake Pie layers a tangy cranberry compote over a silky cream-cheese center, all nestled in a spiced sugar-cookie style crust with a crunchy crumb topping. It’s perfect for holiday tables or any cozy autumn night when you want something both pretty and comforting.
Ingredients
Cranberry layer
- 10 oz (about 280 g) fresh cranberries
- 7 Tbsp granulated sugar
- 2 tsp finely grated orange zest
- ½ cup (120 ml) water
Crust & crunchy topping
- 2 ¼ cups (280 g) all-purpose flour
- ½ cup + 2 Tbsp granulated sugar
- ½ cup packed light brown sugar
- 1½ tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
- 2/3 cup (150 g) unsalted butter, softened
- 1 Tbsp unsalted butter, melted (for the topping)
Cheesecake filling
- 12 oz (340 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 tsp cornstarch
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
Instructions
In a medium saucepan combine cranberries, sugar, orange zest and water. Bring to a boil over medium-high heat, then lower to a gentle simmer. Cook, stirring now and then, until the berries have burst and softened (about 8–10 minutes). Remove from the heat and let cool — it will thicken as it cools.
Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish. In a large bowl mix flour, both sugars, cinnamon, baking powder and salt. Work the softened butter into the dry mix with a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside about one-third of the crumb mixture for the topping. Press the remaining crumbs firmly into the bottom and up the sides of the pie dish to form an even shell. Bake the crust for 8 minutes, then remove and let cool.
To make the topping, stir the reserved crumbs with the tablespoon of melted butter until slightly cohesive; set aside.
In a bowl beat the cream cheese with sugar and vanilla until smooth. Add the egg and cornstarch and mix until fully combined and silky. Spread this cheesecake mixture evenly over the cooled crust.
Spoon the cooled cranberry compote over the cheesecake layer, leaving a little space at the edges. Sprinkle the buttered crumb mixture evenly across the top.
Bake the assembled pie at 350°F (175°C) for 33–38 minutes, until the top is golden and the cheesecake layer is set (it may have a slight jiggle in the center). Remove from oven and cool on the counter for about an hour, then refrigerate for at least 2 hours before slicing.
Notes
- Notes & swaps
- Frozen cranberries work fine — thaw and drain a bit before cooking.
- Want gluten-free? Replace the flour with a 1:1 gluten-free baking blend.
- For a grown-up twist add 1 Tbsp orange liqueur (like Grand Marnier) to the cranberry mixture.
- Stir chopped pecans or walnuts into the topping for extra texture.
- Storage: Keep covered in the fridge for up to 3 days. Freeze wrapped well if you need longer.
- Serving suggestions
- Serve slices chilled with a dollop of whipped cream or a scoop of vanilla ice cream. A light drizzle of caramel or extra orange zest makes a pretty finish.
- Quick tip
- Don’t overbeat the cheesecake filling — mix until smooth but stop before it gets airy. That keeps your filling dense and creamy instead of cakey.
