Cranberry Cheesecake Pie

Cranberry Cheesecake Pie is part pie, part cheesecake, and completely delicious!

Cranberry Cheesecake Pie is a magical blend of pie and cheesecake. It’s sweet, tart, and absolutely delicious!

I’ve never been a big fan of cranberry sauce with my Thanksgiving turkey. I know that puts me in the minority, but it’s just not my thing. That’s, of course, not to say that I don’t enjoy cranberries and cranberry sauce in other ways. And those ways mostly involve dessert.

This particular cranberry dessert is a new favorite for us. It is a fabulous pie-cheesecake hybrid that features that great sweet/tart cranberry flavor in a big way. It’s smooth, cool, creamy, and absolutely delicious.

Cranberry Cheesecake Pie

There are so many layers going on here. And if you have followed me for a while, you know that makes me so very happy, as I just adore layered desserts. This one starts with a simple buttery crust. That’s followed by a thin layer of cheesecake. Then the cranberry sauce shows up for the party. And it’s all topped with a crumb made from part of the crust mixture. It’s really beautiful in its rustic way.

Let’s have some real talk for a minute. The cranberry filling is essentially a homemade cranberry sauce. If you want to skip that step, you can always use your favorite store-bought cranberry sauce. Or, use your favorite homemade variety. Either is fine as long as you feel it will convey well to dessert.

Cranberry Cheesecake Pie

This Cranberry Cheesecake Pie is a great addition to your Thanksgiving dessert table. If you’re looking for even more Thanksgiving dessert ideas, be sure to see my Best Thanksgiving Pies and Best Thanksgiving Desserts.

More Cranberry Dessert Recipes

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Cranberry Cheesecake Pie

Yield: 8 to 10 servings

Prep Time: 30 minutes

Cook Time: 50 minutes

A buttery crust, sweet cheesecake, tart cranberries, and a crumb topping make this Cranberry Cheesecake Pie irresistible!

Ingredients:

For the cranberry filling:

  • 8 ounces (226g) cranberries
  • 6 tablespoons (75g) granulated sugar
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/2 cup water

For the crust and crumb topping:

  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes

For the cheesecake:

  • 8 ounces (226g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Directions:

To make the cranberry filling:

  1. Combine the cranberries, sugar, zest, juice and water in a heavy saucepan. Bring to a boil over medium-high heat.
  2. Decrease the heat to medium-low and simmer for 10 minutes or until the cranberries are soft. Set aside to cool.

To make the crust:

  1. Preheat oven to 350°F.
  2. Whisk together the flour, sugar, baking powder and salt. Add the butter and mix with a pastry blender or a fork until the mixture is crumbly and holds together when pinched. Set aside 1/2 cup of the mixture.
  3. Transfer the remaining crust mixture to 9-inch pie or tart pan. Press the crust firmly and evenly into the pan. Bake for 10 minutes. Then, set aside to cool slightly.

To make the cheesecake filling:

  1. Place the cream cheese and sugar in a large mixing bowl. Using an electric mixer on medium speed, beat until light and fluffy. Add the egg and vanilla, and mix until combined and smooth. Pour the cheesecake filling over the slightly cooled crust. Spread evenly.
  2. Drop the cranberry mixture by teaspoonfuls over the cheesecake filling, leaving about 1/2-inch border around the edges.
  3. Crumble the remaining crust mixture over the top of the cranberries.
  4. Bake 30 to 35 minutes, or until the edges are golden brown and the cheesecake filling is set.
  5. Cover and refrigerate for at least 2 hours before serving. Keep refrigerated.

This recipe was originally developed in collaboration with Go Bold with Butter, where I am a paid contributor.