Cranberry Cheesecake Pie Bake (Print-Friendly Version)
Tangy cranberry meets creamy cheesecake in a golden crust for an impressive fall holiday treat.
# Ingredients You'll Need:
→ Cranberry Filling
01 -
285 g fresh cranberries
02 -
56 g granulated sugar
03 -
2 teaspoons grated orange zest
04 -
120 ml water
→ Crust and Topping
05 -
280 g all-purpose flour
06 -
125 g granulated sugar
07 -
110 g light brown sugar
08 -
1 1/2 teaspoons ground cinnamon
09 -
1 teaspoon baking powder
10 -
1/2 teaspoon salt
11 -
150 g unsalted butter, softened
12 -
15 g unsalted butter, melted
→ Cheesecake Filling
13 -
340 g cream cheese, softened
14 -
100 g granulated sugar
15 -
2 teaspoons corn starch
16 -
1 egg, slightly beaten
17 -
1 teaspoon vanilla extract
# How to Make It:
01 -
In a heavy saucepan, combine cranberries, sugar, orange zest, and water. Stir thoroughly, then bring to a boil over medium-high heat. Reduce to medium-low and simmer for 10 minutes or until cranberries are soft. Set aside to cool.
02 -
Preheat oven to 175°C. Grease a 23 cm glass pie dish and set aside. In a large bowl, combine flour, granulated sugar, brown sugar, salt, baking powder, and cinnamon. Add softened butter and blend with a pastry blender or fork until mixture becomes crumbly. Press approximately 2 cups of the mixture firmly into the bottom and sides of the prepared dish. Bake for 8 minutes, then allow to cool.
03 -
Add melted butter to remaining crumb mixture and blend with a fork until evenly incorporated. Reserve for use as topping.
04 -
In a separate bowl, beat cream cheese with sugar and vanilla until smooth. Add the beaten egg and mix just to combine. Stir in corn starch. Spread the cheesecake filling over the cooled crust in an even layer.
05 -
Spoon cooled cranberry filling over the cheesecake layer, leaving a 1.5 cm border around the edge.
06 -
Sprinkle the reserved crumb topping evenly over the cranberry layer. Bake for 33–38 minutes or until the top is golden brown and the cheesecake layer is set. Cool for 1 hour, then refrigerate for at least 2 hours before serving.
07 -
Store the pie covered in the refrigerator until ready to serve.
# Extra Information:
01 -
Allow pie to cool fully at room temperature before refrigeration to prevent condensation.
02 -
For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.