This Cranberry Cheesecake Pie is a fun twist on traditional cheesecake! It combines creamy cheesecake with tangy cranberries, all nestled in a flaky pie crust. Yum!
Every bite is a delightful mix of sweet and tart, perfect for the holidays. I love serving it with whipped cream on top—makes it even more special! 😋
Key Ingredients & Substitutions
Graham Cracker Crust: A classic choice for cheesecake. You can use a store-bought one or make your own by crushing graham crackers with melted butter. If you’re gluten-free, look for gluten-free graham cracker crumbs!
Cream Cheese: The heart of the cheesecake. Full-fat cream cheese gives the best flavor and creaminess. Neufchâtel can be a lighter alternative, but it’s a bit softer.
Cranberries: Fresh cranberries are tart and delicious, but if they’re out of season, you can use frozen ones. Just make sure to thaw and drain them first.
Sour Cream: It adds creaminess and a slight tang to the filling. Greek yogurt can be a good substitute for a healthier option, while still providing a rich texture.
Granulated Sugar: This sweetens the cheesecake and cranberry mixture. If you’re looking to cut back on sugar, feel free to use a sugar substitute that measures like sugar.
How Do I Ensure My Cheesecake Fills Smoothly Without Cracks?
The texture of your cheesecake depends on how you mix the ingredients. Here are some tips to help you achieve that smooth, crack-free surface:
- Always mix cream cheese until it’s fully softened to avoid lumps.
- Add eggs one at a time and mix just until incorporated—overmixing can introduce air that causes cracking.
- When baking, place a shallow pan filled with water on the oven rack below your cheesecake. This helps maintain moisture in the oven.
- Let the cheesecake cool gradually at room temperature before refrigerating, to avoid sudden temperature changes.
Cranberry Cheesecake Pie
Ingredients You’ll Need:
For The Pie:
- 1 9-inch graham cracker crust (store-bought or homemade)
- 16 oz (450 g) cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 large eggs
For The Cranberry Topping:
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar (for cranberries)
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For The Toppings:
- Whipped cream, for topping (optional)
- Extra graham cracker crumbs, for garnish
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, followed by 50-60 minutes to bake, and a chill time of at least 4 hours (or overnight). So, plan on about 5 hours total, mostly for chilling. It’s well worth the wait!
Step-by-Step Instructions:
1. Prepare the Cranberry Topping:
Start by making the cranberry topping. In a small saucepan, combine the cranberries, 1/2 cup sugar, water, cornstarch, and lemon juice. Cook over medium heat, stirring frequently. You’ll know it’s ready when the cranberries burst and the mixture thickens, which should take about 7-10 minutes. Once thickened, remove it from heat and let it cool completely.
2. Preheat the Oven:
While your cranberries are cooling, preheat your oven to 325°F (163°C). This ensures a nice even bake for your cheesecake pie.
3. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Next, add 3/4 cup sugar and the vanilla extract. Continue mixing until everything is well combined, then add the sour cream and mix again until smooth.
4. Add the Eggs:
Now it’s time to add the eggs. Beat them in one at a time, mixing just until each egg is incorporated. Be careful not to overmix—this helps prevent cracks in your cheesecake!
5. Assemble the Pie:
Time to layer! Pour half of your cheesecake batter into the graham cracker crust. Spoon half of the cooled cranberry mixture over the batter and swirl lightly with a knife or skewer to create a marbled effect. Add the rest of the cheesecake batter on top, and finish with another layer of cranberry topping, swirling it in just a bit more for a beautiful design.
6. Bake:
Place your pie on the middle oven rack and bake for about 50-60 minutes. You want the center to be set while still having a slight wobble—this ensures creaminess!
7. Cool:
After baking, remove the pie from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours or overnight for the best flavor and texture.
8. Serve:
When you’re ready to serve, garnish your pie with whipped cream dollops, a sprinkle of extra graham cracker crumbs, and a dusting of powdered sugar if you like. Enjoy every creamy and tart bite of your Cranberry Cheesecake Pie!
Happy baking! 🎉
Can I Use a Different Type of Crust?
Absolutely! While a graham cracker crust is traditional, you can use a shortbread or Oreo crust for a fun twist. Just make sure the crust is pre-baked if using a non-baked option.
Can I Substitute the Sour Cream?
Yes! If you don’t have sour cream, you can use Greek yogurt as a healthier alternative. It will give a similar tangy flavor and creamy texture.
How Do I Store Leftovers?
Keep any leftovers covered in the refrigerator for up to 3 days. It’s best enjoyed cold, so just slice and serve directly from the fridge!
Can I Use Other Fruits Instead of Cranberries?
Definitely! You can substitute cranberries with other berries like blueberries or raspberries. Just keep in mind that sweetening might be necessary depending on the fruit’s tartness!