Cranberry Cheesecake Pie

chefs-mate chefs-mate 0 Comments
Servings: 10 Difficulty: Advanced
Jump To Recipe Print Recipe
A rich, creamy cheesecake filling layered over tart cranberry sauce in a buttery crust.
Cranberry Cheesecake Pie recipe image
Cranberry Cheesecake Pie recipe image
Print Recipe

Cranberry Cheesecake Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 100.3

Description

This Cranberry Cheesecake Pie is the perfect balance of sweet and tart, making it an ideal centerpiece for holiday dinners or special gatherings. The base features a vibrant layer of whole-berry cranberry sauce mixed with crunchy pecans, providing a festive pop of color and flavor. Above this sits a luscious, velvety cheesecake layer that is dense yet light, enriched with cream cheese and eggs. Finished with a tangy sour cream topping, the pie offers a sophisticated texture contrast that melts in your mouth. It requires minimal prep time but delivers maximum impact on the plate. Serve it chilled for the best texture, allowing the flavors to meld beautifully. It is a comforting, classic dessert that feels both elegant and homey, sure to impress guests and satisfy any sweet tooth without being overly heavy.

Ingredients

Directions

  1. Preheat your oven to 450&# 194;°F (230ðC).
  2. Unroll the refrigerated pie crust and press it into a 9-inch pie plate or a 10-inch tart pan with a removable bottom.
  3. Prick the bottom of the crust all over with a fork to prevent bubbling.
  4. Bake the crust for 9 to 11 minutes until it turns light golden brown.
  5. Reduce the oven temperature to 375ðF (190ðC).
  6. In a medium bowl, combine the cranberry sauce, chopped pecans, 1/3 cup of the granulated sugar, and cornstarch until well mixed.
  7. Pour the cranberry mixture into the pre-baked crust, spreading it evenly to form the bottom layer.
  8. In a large mixing bowl, beat the cream cheese, remaining 1/2 cup of sugar, milk, and eggs at medium speed until smooth and creamy.
  9. Carefully spread the cheesecake batter evenly over the cranberry layer.
  10. Bake the pie for 25 to 30 minutes, or until the center is just set and no longer jiggly.
  11. While the pie bakes, mix the sour cream, remaining sugar, and vanilla extract in a small bowl until smooth.
  12. Spread the sour cream mixture evenly over the top of the baked cheesecake layer.
  13. Return the pie to the oven and bake for an additional 5 minutes.
  14. Remove from the oven and let the pie cool to room temperature on a wire rack.
  15. Cover and refrigerate the pie for at least 4 hours, or overnight, to chill completely before slicing and serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 100.3kcal
% Daily Value *
Total Fat 5.3g9%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 74.4mg4%
Total Carbohydrate 12.5g5%
Dietary Fiber 0.4g2%
Sugars 0.2g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, cheesecake, pie, dessert, pecans, holiday, thanksgiving, christmas, cream cheese, sour cream, baking, tart, sweet, layered, fruit pie, easy dessert, make ahead, gluten free option, party food, comfort food
Recipe Card powered by WP Delicious