why make this recipe
Cranberry Cream Cheese Pie is a delightful treat that combines the tartness of cranberries with the creamy richness of cream cheese. This pie is perfect for holiday gatherings, special occasions, or any time you want to impress your friends and family with a unique dessert. Its beautiful layers and delicious flavor make it a favorite, and it’s surprisingly easy to make!
how to make Cranberry Cream Cheese Pie
Ingredients:
- 1 1/4 cups All-Purpose Flour (for crust)
- 1/2 teaspoon Salt (for crust)
- 1/2 cup Unsalted Butter, very cold, cubed (for crust)
- 1/4 cup Ice Water (for crust)
- 8 ounces Cream Cheese, softened (for filling)
- 1/2 cup Granulated Sugar (for filling)
- 1 large Egg Yolk (for filling)
- 1 teaspoon Pure Vanilla Extract (for filling)
- 12 ounces Fresh or Frozen Cranberries (for cranberry layer)
- 3/4 cup Granulated Sugar (for cranberry layer)
- 1/4 cup Orange Juice or Water (for cranberry layer)
- 1 teaspoon Orange Zest (optional, for cranberry layer)
- 1/4 teaspoon Ground Cinnamon (optional, for cranberry layer)
- 3/4 cup All-Purpose Flour (for streusel)
- 1/2 cup Packed Light Brown Sugar (for streusel)
- 1/2 teaspoon Ground Cinnamon (for streusel)
- 1/4 teaspoon Salt (for streusel)
- 1/2 cup Unsalted Butter, very cold, cubed (for streusel)
Directions:
- Whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a bowl. Cut in 1/2 cup cold unsalted butter until the mixture resembles pea-sized crumbs. Add 1/4 cup ice water gradually, mixing until a shaggy dough forms. Gather the dough into a disk, wrap it, and chill for at least 30 minutes. Roll the dough into a 12-inch circle and transfer it to a 9-inch pie plate, trimming and crimping the edges.
- Preheat the oven to 375°F (190°C). Line the crust with parchment and fill with pie weights. Bake for 15 minutes, remove weights, prick the crust, and bake for an additional 5-8 minutes until golden. Cool completely.
- Beat 8 ounces softened cream cheese until smooth. Add 1/2 cup granulated sugar and beat well. Mix in 1 large egg yolk and 1 teaspoon vanilla extract until just combined. Set aside.
- In a saucepan, combine 12 ounces cranberries, 3/4 cup granulated sugar, 1/4 cup orange juice (or water), 1 teaspoon orange zest, and 1/4 teaspoon ground cinnamon. Simmer over medium heat for 8-12 minutes until cranberries burst and the mixture thickens. Remove from heat and cool completely.
- Whisk together 3/4 cup all-purpose flour, 1/2 cup light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Cut in 1/2 cup cold unsalted butter until coarse crumbs form. Chill the streusel mixture if needed.
- 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 layer.
- Generously sprinkle the streusel over the cranberry layer. Bake for 45-55 minutes until the streusel is golden brown and the filling is set. Cool the pie completely on a wire rack for 2-3 hours. For best slicing, chill in the refrigerator for at least 4 hours or overnight, covered. Slice and serve chilled. Store leftovers covered in the refrigerator for 3-4 days.
how to serve Cranberry Cream Cheese Pie
This pie is best served chilled. After slicing, you can add a dollop of whipped cream or a scoop of vanilla ice cream on each slice for extra flavor. It also pairs well with a warm beverage like tea or coffee, making it a perfect dessert for any occasion!
how to store Cranberry Cream Cheese Pie
To keep your Cranberry Cream Cheese Pie fresh, store it in an airtight container in the refrigerator. It should stay good for about 3-4 days. Make sure you cover it well to prevent any odors from affecting the pie’s flavor.
tips to make Cranberry Cream Cheese Pie
- Ensure your butter is very cold when making the crust and streusel for a flaky texture.
- For a touch of extra flavor, consider adding chopped nuts or oats to the streusel topping.
- If you find fresh cranberries aren’t available, frozen ones work just fine; just make sure to thaw and drain them before cooking.
variation
You can easily customize this recipe by using different fruits. Replace cranberries with blueberries or raspberries for a similar taste. Additionally, try adding nuts such as pecans or walnuts to the streusel for more texture.
FAQs
Can I use a store-bought crust?
Yes, if you’re short on time, a store-bought pie crust can save you preparation time. Just follow the instructions on the package for baking.
What if I can’t find fresh cranberries?
You can use frozen cranberries instead. Just make sure to thaw them and drain any excess liquid before cooking.
How do I know when the pie is done baking?
The pie is done when the streusel is golden brown and the filling is set. You can gently jiggle the pie; it should not be too wobbly in the center.
Cranberry Cream Cheese Pie
- Total Time: 95 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful combination of tart cranberries and creamy cream cheese layered in a flaky pie crust, perfect for any special occasion.
Ingredients
- 1 1/4 cups All-Purpose Flour (for crust)
- 1/2 teaspoon Salt (for crust)
- 1/2 cup Unsalted Butter, very cold, cubed (for crust)
- 1/4 cup Ice Water (for crust)
- 8 ounces Cream Cheese, softened (for filling)
- 1/2 cup Granulated Sugar (for filling)
- 1 large Egg Yolk (for filling)
- 1 teaspoon Pure Vanilla Extract (for filling)
- 12 ounces Fresh or Frozen Cranberries (for cranberry layer)
- 3/4 cup Granulated Sugar (for cranberry layer)
- 1/4 cup Orange Juice or Water (for cranberry layer)
- 1 teaspoon Orange Zest (optional, for cranberry layer)
- 1/4 teaspoon Ground Cinnamon (optional, for cranberry layer)
- 3/4 cup All-Purpose Flour (for streusel)
- 1/2 cup Packed Light Brown Sugar (for streusel)
- 1/2 teaspoon Ground Cinnamon (for streusel)
- 1/4 teaspoon Salt (for streusel)
- 1/2 cup Unsalted Butter, very cold, cubed (for streusel)
Instructions
- Whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a bowl. Cut in 1/2 cup cold unsalted butter until the mixture resembles pea-sized crumbs. Add 1/4 cup ice water gradually, mixing until a shaggy dough forms. Gather the dough into a disk, wrap it, and chill for at least 30 minutes. Roll the dough into a 12-inch circle and transfer it to a 9-inch pie plate, trimming and crimping the edges.
- Preheat the oven to 375°F (190°C). Line the crust with parchment and fill with pie weights. Bake for 15 minutes, remove weights, prick the crust, and bake for an additional 5-8 minutes until golden. Cool completely.
- Beat 8 ounces softened cream cheese until smooth. Add 1/2 cup granulated sugar and beat well. Mix in 1 large egg yolk and 1 teaspoon vanilla extract until just combined. Set aside.
- In a saucepan, combine 12 ounces cranberries, 3/4 cup granulated sugar, 1/4 cup orange juice (or water), 1 teaspoon orange zest, and 1/4 teaspoon ground cinnamon. Simmer over medium heat for 8-12 minutes until cranberries burst and the mixture thickens. Remove from heat and cool completely.
- Whisk together 3/4 cup all-purpose flour, 1/2 cup light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Cut in 1/2 cup cold unsalted butter until coarse crumbs form. Chill the streusel mixture if needed.
- 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 layer.
- Generously sprinkle the streusel over the cranberry layer. Bake for 45-55 minutes until the streusel is golden brown and the filling is set. Cool the pie completely on a wire rack for 2-3 hours. For best slicing, chill in the refrigerator for at least 4 hours or overnight, covered. Slice and serve chilled.
Notes
Serve with whipped cream or vanilla ice cream for added flavor. Store leftovers in an airtight container, refrigerated for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
