Cranberry Cream Cheese Pie

Why Make This Recipe

Cranberry Cream Cheese Pie is a delightful dessert that combines creamy filling with a tart cranberry layer, all topped with a crunchy streusel. This pie is perfect for holiday gatherings, family dinners, or any occasion that calls for a special treat. The balance of flavors and textures makes it a satisfying choice for those who love both sweet and tangy desserts.

How to Make Cranberry Cream Cheese Pie

Ingredients:

• For the crust:

  • 1 1/4 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter, very cold, cubed
  • 1/4 cup Ice Water

• For the filling:

  • 8 ounces Cream Cheese, softened
  • 1/2 cup Granulated Sugar
  • 1 large Egg Yolk
  • 1 teaspoon Pure Vanilla Extract

• For the cranberry layer:

  • 12 ounces Fresh or Frozen Cranberries
  • 3/4 cup Granulated Sugar
  • 1/4 cup Orange Juice or Water
  • 1 teaspoon Orange Zest (optional)
  • 1/4 teaspoon Ground Cinnamon (optional)

• For the streusel:

  • 3/4 cup All-Purpose Flour
  • 1/2 cup Packed Light Brown Sugar
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter, very cold, cubed

Directions:

1. Whisk together 1 1/4 cups flour and 1/2 teaspoon salt. Cut in 1/2 cup cold butter until the mixture resembles small peas. Add 1/4 cup ice water and mix until a shaggy dough forms.
2. Gather the dough into a disk, wrap it, and chill for at least 30 minutes. Roll into a 12-inch circle, transfer to a 9-inch pie plate, trim the edges, and crimp.
3. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove the weights, prick the crust, and bake for another 5-8 minutes until golden. Let it cool completely.
4. Beat 8 ounces of softened cream cheese until smooth. Add 1/2 cup granulated sugar and mix well. Then add 1 egg yolk and 1 teaspoon vanilla extract, mixing until just combined. Set aside.
5. In a saucepan, combine 12 ounces of cranberries, 3/4 cup sugar, and 1/4 cup orange juice (or water), plus optional 1 teaspoon orange zest and 1/4 teaspoon ground cinnamon. Bring to a simmer over medium heat and cook for 8-12 minutes until cranberries burst and the mixture thickens. Remove from heat and cool to room temperature.
6. Whisk together 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Cut in 1/2 cup cold butter until coarse crumbs form. Chill if needed.
7. Preheat the oven to 350°F (175°C). Pour the cream cheese filling into the cooled crust, spreading it evenly. Spoon the cooled cranberry mixture over the cream cheese.
8. Generously sprinkle the streusel over the cranberry layer. Bake for 45-55 minutes until the streusel is golden brown and the filling is set.
9. Let the pie cool completely on a wire rack for 2-3 hours. For best slicing, chill in the refrigerator for at least 4 hours, or overnight. Slice and serve chilled. Store leftovers in the refrigerator for 3-4 days.

How to Serve Cranberry Cream Cheese Pie

Cranberry Cream Cheese Pie is best served chilled. You can slice it into wedges and serve it on its own or with a dollop of whipped cream on top for added richness. It makes a lovely dessert after a meal and is sure to impress your guests.

How to Store Cranberry Cream Cheese Pie

Store any leftover pie covered in the refrigerator. It will stay fresh for about 3 to 4 days. It’s best enjoyed chilled, so you can either take it out a little before serving or serve it straight from the fridge.

Tips to Make Cranberry Cream Cheese Pie

• Make sure your butter is very cold for the crust and streusel to get a flaky texture.
• Chill the pie after baking to help it set better before slicing.
• If you want a sweeter pie, adjust the sugar levels in the cranberry layer to your taste.

Variation

You can add nuts like pecans or walnuts to the streusel for added crunch and flavor. Alternatively, swap the cranberries for blueberries or raspberries for a different berry flavor!

FAQs

1. Can I use frozen cranberries in this recipe?
Yes, frozen cranberries work well in this recipe. Just make sure to thaw them before using.

2. How can I make this pie gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend in the crust and streusel.

3. Can I make the pie ahead of time?
Yes, you can make this pie a day in advance. Just store it in the refrigerator until you’re ready to serve.

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