This tasty Cranberry Cheesecake Pie is a delightful mix of creamy cheesecake and the tartness of fresh cranberries. It’s sure to brighten up any table!
The best part? It’s super simple to make. I love how the sweet and sour flavors dance together in every slice—it’s the perfect dessert for any occasion! 🎉
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the foundation of your pie crust. If you don’t have graham crackers, crushed digestive biscuits or even vanilla wafers can work well as a substitute.
Cream Cheese: For the filling, it’s best to use full-fat cream cheese for a rich, smooth texture. If you’re looking for a lighter option, you can try using Neufchâtel cheese, which has less fat but still gives a creamy result.
Cranberries: Fresh cranberries are ideal for this recipe, but frozen cranberries will work too. Just thaw and drain them before use. If cranberries are hard to find, consider using raspberries for a different twist!
Heavy Whipping Cream: This adds a nice light texture. If you prefer, you can substitute it with whipped topping for convenience, but the flavor and texture won’t be quite the same.
How Do I Achieve a Smooth Cream Cheese Filling?
It’s essential to ensure your cream cheese is softened before mixing. Cold cream cheese can leave lumps in your filling. Here’s how to get it creamy:
- Let the cream cheese sit at room temperature for about 30 minutes before you start.
- Beat it alone until smooth before adding sugar and vanilla.
- When folding in the whipped cream, do it gently to avoid losing air. This keeps your filling light and fluffy.
By following these tips, you’ll achieve a perfectly smooth and delicious cheesecake filling that will complement the tartness of the cranberries beautifully!
Cranberry Cheesecake Pie
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh cranberries
For Topping:
- 1/2 cup powdered sugar
How Much Time Will You Need?
This recipe will take you about 30 minutes to prepare. You’ll need an additional 4 hours to refrigerate the pie so it sets properly. In total, plan for about 4 hours and 30 minutes to make this delicious dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until everything is well combined. Press this crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate to form your crust. Bake the crust in the preheated oven for about 8-10 minutes until it is lightly browned. Once done, take it out and let it cool completely.
2. Make the Cream Cheese Filling:
In a large bowl, beat the softened cream cheese until it’s nice and smooth. Gradually add in 1 cup of granulated sugar and the vanilla extract, continuing to beat until the mixture is creamy and well combined.
3. Add Whipped Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. Be gentle here—overbeating can make your cream grainy! Carefully fold the whipped cream into the cream cheese mixture until it’s all smooth and fluffy.
4. Mix in the Cranberries:
Now, take about 1 cup of fresh cranberries and fold them gently into the cream cheese filling. This will give your pie a delightful tartness!
5. Assemble the Pie:
Pour the cream cheese filling into your cooled crust, spreading it evenly. Top the pie with the remaining 1 cup of fresh cranberries, distributing them all over the surface. For a little sweetness, sprinkle the powdered sugar generously on top as the finishing touch.
6. Chill and Serve:
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until it’s completely set. When you’re ready to serve, slice it up and enjoy the delicious combination of creamy cheesecake and tart cranberries!
This delightful pie is perfect for any occasion, bringing a bright and flavorful dessert to your table. Enjoy every bite!
Can I Substitute Ingredients in the Pie?
Yes! You can use crushed cookies instead of graham crackers for the crust, and Neufchâtel cheese can replace cream cheese for a lighter option. Just ensure the cream cheese is softened for the best texture!
How to Thaw Frozen Cranberries?
To use frozen cranberries, simply transfer them to the fridge to thaw overnight. If you need them faster, place them in a colander and run cold water over them until thawed. Pat dry before using!
How Long Does This Pie Last?
The cranberry cheesecake pie can be stored in the refrigerator for up to 3 days. Just cover it with plastic wrap or place it in an airtight container to keep it fresh.
Can I Prepare This Pie the Night Before?
Absolutely! This pie is perfect for making ahead. It sets beautifully overnight in the fridge, allowing the flavors to meld together. Just wait to add the powdered sugar topping until you’re ready to serve for the best look!
