Description
Rich cranberry cheesecake pie brings festive flavors from New England bakeries to holiday tables. Creamy layers and tart berries create a delightful dessert that will satisfy seasonal cravings.
Ingredients
Scale
- 12 oz cream cheese (softened)
- 2 ¼ cups all-purpose flour
- 2/3 cup unsalted butter (softened)
- 10 oz fresh cranberries
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup water
- 1 egg (slightly beaten)
- 1 tbsp unsalted butter (melted)
- ½ cup plus 2 tbsps granulated sugar
- 2 tsps cornstarch
- 1 ½ tsps cinnamon
- 2 tsps grated orange zest
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
Instructions
- Craft a vibrant cranberry compote by combining cranberries, sugar, orange zest, and water in a heavy saucepan, stirring meticulously.
- Elevate heat to medium-high, triggering a boiling point, then reduce to medium-low for gentle simmering.
- Allow cranberries to soften and break down during a 10-minute cooking process, then transfer to cooling zone.
- Configure oven to 350°F, preparing a 9-inch glass pie dish with light greasing.
- Amalgamate dry ingredients including flour, sugars, cinnamon, baking powder, and salt in a comprehensive mixing bowl.
- Integrate softened butter into dry mixture, transforming ingredients into a delicate, crumbly texture using a pastry blender.
- Distribute approximately 2 cups of crumbly mixture across pie dish bottom and sides, baking for 8 minutes until lightly set.
- Enhance remaining crumb mixture with melted butter, creating a nuanced topping preparation.
- Whip cream cheese with sugar and vanilla until achieving a silky, uniform consistency.
- Fold in beaten egg and cornstarch, ensuring thorough incorporation without overmixing.
- Distribute cream cheese layer evenly across pre-baked crust, creating a smooth foundation.
- Delicately cascade cranberry compote atop cheesecake layer, maintaining a precise border.
- Generously sprinkle reserved crumb mixture over cranberry layer for textural contrast.
- Bake 33-38 minutes until topping achieves golden-brown perfection and cheesecake layer stabilizes.
- Allow pie to cool for one hour at room temperature, then refrigerate minimum 2 hours before serving and storing.
Notes
- Achieve a smooth cheesecake layer by ensuring cream cheese is at room temperature before mixing, preventing lumps and creating a silky texture.
- Prevent cranberry filling from sinking by gently spooning it over the cheesecake layer, maintaining a delicate touch to keep layers distinct.
- Modify for gluten-free diets by substituting all-purpose flour with almond flour or gluten-free flour blend, maintaining the crumbly crust consistency.
- Enhance flavor complexity by adding a pinch of ground nutmeg or orange liqueur to the cranberry filling for a sophisticated twist.
- Prep Time: 45 minutes
- Cook Time: 46 minutes
- Category: Desserts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 323 kcal
- Sugar: 30 g
- Sodium: 147 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 57 mg