Cranberry Cheesecake Pie Recipe

Cranberry Cheesecake Pie is a unique fall dessert recipe to add to your holiday menu for Thanksgiving or Christmas! A crunchy cinnamon sugar cookie crust/topping is filled with layers of sweet, tangy cheesecake and homemade cranberry filling, for the tastiest pie ever!

Yield : 8-12 slices


Cranberry Filling:
10 oz. fresh cranberries
7 Tablespoons sugar
2 teaspoons grated orange zest
½ cup water

Crust and Topping:
2 ¼ cups all-purpose flour
½ cup + 2 Tablespoons granulated sugar
½ cup light brown sugar
1 ½ teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon salt
2/3 cup unsalted butter- softened
1 Tablespoon unsalted butter-melted

Cheesecake Filling:
12 oz. cream cheese-softened
 ½ cup sugar
2 teaspoons corn-starch
1 egg-slightly beaten
1 teaspoon vanilla


Cranberry Filling:

  1. In a heavy saucepan combine cranberries, sugar, orange zest, and water. Stir well and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer for 10 minutes or until the cranberries are soft, then set aside to cool.

Crust and Topping:

  1. Preheat oven to 350°F. Grease 9-inch glass pie dish and set aside.
  2. In a large bowl, stir together flour, sugar, brown sugar, salt, baking powder and cinnamon. Add softened butter and mix with pastry blender or fork until crumbly. Press about 2 cups of the crumbly mixture in bottom and side of pie dish. Bake 8 minutes, then set aside to cool.
  3. In remaining mixture add 1 Tablespoon of melted butter and whisk with a fork, then set aside for topping.
  4. Visit Cranberry Cheesecake Pie Recipe @ for full instructions.

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