Cranberry Cheesecake Pie
Cranberry Cheesecake Pie
Cranberry cheesecake pie combines tangy cranberries with rich cheesecake for a delightful dessert. This easy-to-make recipe captures the essence of sweetness and tartness, making it an ideal treat for any occasion.
Why You’ll Love This Cranberry Cheesecake Pie
This cranberry cheesecake pie has a lot going for it. It features a creamy cheesecake filling balanced by the vibrant flavor of cranberries. Plus, it’s incredibly easy to make with a pre-made graham cracker crust, saving you time without sacrificing taste. Whether you are celebrating the holidays or simply treating yourself, this dessert is sure to impress!
How to Make Cranberry Cheesecake Pie
Ingredients:
- 1 pre-made graham cracker crust
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 cup fresh or frozen cranberries
- 1/4 cup orange juice
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Zest of 1 orange
Step-by-Step Instructions:
- Preheat your oven to 325°F (163°C).
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add the granulated sugar and vanilla extract to the cream cheese. Continue mixing until well combined and fluffy.
- One by one, add the eggs. Mix on low speed until fully incorporated after each addition. Scrape down the sides of the bowl as needed.
- Mix in the sour cream until smooth and combined.
- Pour the cheesecake filling into the pre-made graham cracker crust. Spread it out evenly with a spatula.
- In a saucepan over medium heat, combine the cranberries, orange juice, brown sugar, cornstarch, and salt. Stir to combine and cook for about 5-7 minutes until the cranberries begin to burst and the mixture thickens slightly.
- Remove the cranberry mixture from heat and add the orange zest. Stir until well mixed.
- Carefully spoon the cranberry mixture over the cheesecake filling in the crust. Spread it evenly.
- Place the pie in the oven and bake for 45-50 minutes or until the edges are set, but the center may still jiggle slightly.
- Once done, remove the pie from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
- Serve chilled, optionally garnished with whipped cream and additional cranberries.
How to Serve Cranberry Cheesecake Pie
Serve this beautiful pie cold. Slice it into wedges and place on a dessert plate. Garnish each slice with a dollop of whipped cream and a sprinkle of fresh cranberries for an extra touch. It’s perfect for holiday gatherings, birthday parties, or any time you want a special treat.
How to Store Cranberry Cheesecake Pie
To store leftover cranberry cheesecake pie, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 4 days. If you want to enjoy it later, you can freeze it for up to 2 months. To freeze, ensure it’s well-wrapped. Thaw in the refrigerator before serving.
Tips to Make Cranberry Cheesecake Pie Perfect
- Use room temperature cream cheese to avoid lumps in your filling.
- For an extra creamy texture, beat the filling longer.
- If using frozen cranberries, do not thaw them before cooking.
- Allow ample time for cooling in the refrigerator to let the flavors develop.
Flavor Variations
Want to change it up? Here are a few flavor variations you can try:
- Add Chocolate: Drizzle melted chocolate over the top after the pie has set for a decadent twist.
- Nutty Crust: Substitute the graham cracker crust with a nut-based crust for added texture and flavor.
- Spices: Add a pinch of cinnamon or nutmeg to the cranberry mixture for a warm spice flavor.
Pro Tips for Success
- Make sure all ingredients are at room temperature for a smoother batter.
- Don’t overbake the pie, as it will firm up more as it cools.
- Experiment with different citrus juices, such as lemon or lime, to find your favorite flavor combination.
FAQs About Cranberry Cheesecake Pie
Can I use a homemade crust instead of a pre-made one?
Yes! A homemade graham cracker crust adds a personal touch. Just make sure it’s chilled and set before adding the cheesecake filling.
How do I know when the cheesecake pie is done baking?
The edges should be set, while the center may still jiggle slightly. It will continue to firm up as it cools.
Can I make this pie ahead of time?
Absolutely! This pie is perfect for making a day in advance. Just store it in the refrigerator until you are ready to serve it.
Final Thoughts
Cranberry cheesecake pie is a delightful dessert that balances sweet and tart flavors with creamy texture. Ideal for any occasion, this recipe is not only simple but also yields impressive results. With a straightforward preparation and storage process, you’ll find this pie to be a family favorite. Enjoy making and sharing this delicious treat!
Cranberry Cheesecake Pie
Ingredients
For the cheesecake filling
- 8 oz cream cheese, softened Make sure cream cheese is at room temperature.
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs Add one at a time.
- 1/2 cup sour cream
- 1 pre-made graham cracker crust Using a pre-made crust saves time.
For the cranberry topping
- 1 cup cranberries, fresh or frozen If using frozen cranberries, do not thaw.
- 1/4 cup orange juice
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 zest orange
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add the granulated sugar and vanilla extract to the cream cheese. Continue mixing until well combined and fluffy.
- One by one, add the eggs. Mix on low speed until fully incorporated after each addition. Scrape down the sides of the bowl as needed.
- Mix in the sour cream until smooth and combined.
- Pour the cheesecake filling into the pre-made graham cracker crust. Spread it out evenly with a spatula.
Making the cranberry topping
- In a saucepan over medium heat, combine the cranberries, orange juice, brown sugar, cornstarch, and salt. Stir to combine and cook for about 5-7 minutes until the cranberries begin to burst and the mixture thickens slightly.
- Remove the cranberry mixture from heat and add the orange zest. Stir until well mixed.
- Carefully spoon the cranberry mixture over the cheesecake filling in the crust. Spread it evenly.
Baking
- Place the pie in the oven and bake for 45-50 minutes or until the edges are set, but the center may still jiggle slightly.
- Once done, remove the pie from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
