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