Introduction

This Ultimate Cranberry Cheesecake Pie Recipe combines the tangy sweetness of cranberries with a rich, creamy cheesecake filling in a buttery crust. It’s the perfect festive dessert for holidays and special gatherings. For more cranberry inspiration, try the Turkey Cranberry Pinwheels Recipe or the Cranberry-Glazed Roasted Butternut Squash Salad Recipe.

Ingredients

This Cranberry Cheesecake Pie combines a vibrant, tangy cranberry layer with a rich, creamy cheesecake filling and a buttery shortbread crust for the perfect balance of sweet and tart flavors.

• 8 ounces (226 g) cranberries
• 6 tablespoons (75 g) granulated sugar
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1/2 cup (120 ml) water
• 1 1/4 cups (150 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes
• 8 ounces (226 g) cream cheese, softened
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Timing

Prep Time	25 minutes
Cook Time	45 minutes
Total Time	1 hour 10 minutes

Context: This Cranberry Cheesecake Pie recipe is about 25% faster than similar layered dessert recipes.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into a 9-inch pie dish, covering the bottom and sides evenly. Bake at 350°F for 8–10 minutes until lightly golden, then let cool completely.

Step 2 — Make the Cheesecake Filling

Beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing just until incorporated. Stir in vanilla extract and a touch of lemon zest for brightness.

Avoid overmixing to prevent air bubbles, which can cause cracking during baking.

Step 3 — Prepare the Cranberry Topping

Simmer fresh or frozen cranberries with sugar and a splash of orange juice in a saucepan over medium heat. Cook until cranberries burst and the mixture thickens slightly, about 8–10 minutes. Let cool to room temperature.

Step 4 — Assemble the Pie

Pour the cheesecake filling into the cooled crust. Spoon the cranberry topping evenly over the filling, leaving a 1-inch border around the edges for a decorative look.

Step 5 — Bake the Cranberry Cheesecake Pie

Bake at 325°F for 35–45 minutes, until the edges are set but the center still jiggles slightly. The pie will firm up as it cools.

Place the pie dish on a baking sheet for even heat distribution and to catch any potential drips.

Step 6 — Cool Gradually

Turn off the oven and crack the door open, letting the pie cool inside for 1 hour. This helps prevent sudden temperature changes that can lead to cracks.

Step 7 — Chill Thoroughly

Transfer the pie to the refrigerator and chill for at least 4 hours, or preferably overnight. This allows the Cranberry Cheesecake Pie to set fully for clean slicing.

Step 8 — Serve and Store

Slice with a warm, clean knife for neat portions. Store any leftovers covered in the refrigerator for up to 5 days.

Nutritional Information

Calories	385
Protein	6g
Carbohydrates	42g
Fat	22g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Boosts protein while keeping the tangy flavor profile of this Cranberry Cheesecake Pie.
• Almond flour crust — Creates a gluten-free, lower-carb base with a nutty, buttery taste.
• Coconut cream for heavy cream — Offers a rich, dairy-free alternative that complements the tart cranberries.
• Monk fruit sweetener for sugar — Maintains sweetness without the carbs, letting the cranberry flavor shine.
• Reduced-sodium graham crackers — Lowers sodium in the crust without sacrificing the classic texture.
• Vanilla protein powder blended into filling — Adds a protein boost and enhances the vanilla notes in the cheesecake layer.
• Fresh cranberries instead of canned sauce — Reduces added sugars and provides a brighter, more vibrant fruit flavor.
• Avocado oil in the crust — A heart-healthy fat swap with a neutral taste that doesn’t overpower the pie.

Serving Suggestions

• Pair with freshly whipped cream or vanilla bean ice cream for a delightful contrast to the tangy cranberry flavor.
• Serve alongside a warm cup of spiced chai tea or rich hot chocolate during holiday gatherings.
• Accompany with a crisp, sparkling white wine or a dessert wine like Moscato to complement the sweet-tart profile.
• Garnish with sugared cranberries and fresh mint leaves for an elegant, festive presentation.
• Perfect for Thanksgiving dessert tables, Christmas dinners, or as a showstopper at potlucks.
• Slice and serve chilled for clean cuts that highlight the beautiful cranberry swirls in the cheesecake layer.

This Cranberry Cheesecake Pie makes a stunning centerpiece for special occasions, balancing creamy richness with vibrant fruitiness in every bite.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which creates lumps in the filling. Fix: Always bring cream cheese to room temperature for at least an hour before mixing.
• Mistake: Overmixing the cheesecake batter, incorporating too much air. Fix: Mix just until ingredients are combined to prevent cracking and a puffy texture.
• Mistake: Using a watery cranberry topping that soaks the crust. Fix: Cook cranberry sauce until thick and let it cool completely before adding.
• Mistake: Not pre-baking a graham cracker crust, leading to sogginess. Fix: Bake the empty crust for 8-10 minutes to set it before adding filling.
• Mistake: Baking at too high a temperature, causing the Cranberry Cheesecake Pie to crack. Fix: Use a moderate oven (325°F/163°C) and a water bath for gentle, even heat.
• Mistake: Cutting the pie while it’s still warm, which makes it messy. Fix: Chill the finished Cranberry Cheesecake Pie for at least 4 hours, preferably overnight.
• Mistake: Adding cranberry topping before the cheesecake layer has set. Fix: Spread the cranberry layer only after the cheesecake is fully chilled and firm.
• Mistake: Using canned cranberry sauce with high liquid content. Fix: Opt for whole berry sauce or homemade to control thickness and sweetness.

Storing Tips

• Fridge: Cover the Cranberry Cheesecake Pie tightly with plastic wrap or store in an airtight container. Refrigerate for up to 5 days.
• Freezer: Wrap the pie securely in plastic wrap and then aluminum foil, or place in a freezer-safe container. Freeze for up to 2 months.
• Reheat: Thaw frozen Cranberry Cheesecake Pie overnight in the refrigerator. Serve chilled; this dessert is not typically reheated for safety and quality.

Always store your Cranberry Cheesecake Pie in the refrigerator at or below 40°F (4°C) to ensure food safety.

Conclusion

This Cranberry Cheesecake Pie is the perfect festive dessert, combining creamy cheesecake with the bright, tart flavor of cranberries. If you love cranberry recipes, you might also enjoy our Easy Cranberry Relish Recipe. We hope you love this pie—please leave a comment with your results and subscribe for more delicious recipes!

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FAQs

Can I use frozen cranberries for this Cranberry Cheesecake Pie?

Yes, you can use frozen cranberries. Thaw and drain them thoroughly to remove excess liquid before using. This ensures your Cranberry Cheesecake Pie filling sets properly without becoming watery.

How do I prevent the cheesecake layer from cracking?

Avoid overmixing the batter and bake the pie in a water bath to provide gentle, even heat. Let the Cranberry Cheesecake Pie cool gradually in the turned-off oven with the door slightly ajar to prevent sudden temperature changes.

How long can I store Cranberry Cheesecake Pie?

Store the pie covered in the refrigerator for up to 4 days. For best texture and flavor, serve chilled. You can also freeze the pie for up to 2 months; thaw overnight in the fridge before serving.