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Creamy Cranberry Cheesecake Pie

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This festive Creamy Cranberry Cheesecake Pie combines a buttery graham cracker crust, silky cheesecake filling, and a tart cranberry swirl for a show-stopping holiday dessert. Easy to make and perfect for gatherings, it’s a nostalgic treat with a modern twist.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1/2 teaspoon orange zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs and 1/4 cup sugar in a bowl. Stir in melted butter until combined and mixture resembles wet sand.
  3. Press mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Cool while preparing filling.
  4. Combine cranberries, 1/2 cup sugar, water, and orange zest in a small saucepan. Simmer over medium heat for 8-10 minutes, stirring often, until berries burst and sauce thickens. Cool slightly and mash if desired.
  5. Beat cream cheese until smooth (about 2 minutes). Add 2/3 cup sugar and beat again.
  6. Add eggs one at a time, mixing just until combined. Do not overmix.
  7. Blend in sour cream, vanilla, and salt. Scrape bowl and mix until creamy and lump-free.
  8. Pour cheesecake filling over cooled crust and smooth the top.
  9. Spoon cranberry topping over filling in dollops. Swirl gently with a butter knife or toothpick.
  10. Reduce oven temperature to 325°F (160°C). Bake for 40-45 minutes, until edges are set but center is slightly jiggly. Cover crust edges with foil if they darken too quickly.
  11. Turn off oven, crack the door, and let pie cool inside for 30 minutes.
  12. Cool to room temperature on a rack, then refrigerate for at least 4 hours (overnight is best).
  13. Slice with a clean knife, wiping between cuts for neat slices. Serve chilled or at room temperature.

Notes

Use room temperature cream cheese and eggs for a smooth filling. Don’t overmix after adding eggs to prevent cracks. If cranberry topping is too thin, simmer longer; if too thick, add a splash of water. Chill pie at least 4 hours for best texture. Cover cracks with extra cranberry sauce or whipped cream if needed. Gluten-free and dairy-free adaptations are easy.

Nutrition

Keywords: cranberry cheesecake pie, holiday dessert, creamy cheesecake, festive pie, easy cheesecake, cranberry swirl, Christmas dessert, Thanksgiving pie

Find it online: https://bitematrix.com/creamy-cranberry-cheesecake-pie-recipe-easy-holiday-dessert-lovers-guide/