Cranberry Cheesecake Pie: A Festive Delight!

1. Make the Graham Cracker Crust:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or tart pan.
2. Combine the crust ingredients: In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and cinnamon (if using).
3. Press into the pan: Press the mixture evenly into the bottom and up the sides of the prepared pie dish.
4. Bake the crust: Bake for 8-10 minutes, or until the crust is golden and set. Let it cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

1. Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Add sugar and eggs: Mix in the granulated sugar, followed by the eggs, one at a time, beating well after each addition.
3. Add vanilla and sour cream: Stir in the vanilla extract and sour cream until well combined and smooth.
4. Fill the crust: Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.

3. Bake the Cheesecake:

1. Bake the cheesecake: Place the pie in the preheated oven and bake for 40-45 minutes, or until the center is set but slightly jiggly. The top should be lightly golden.
2. Cool: Let the cheesecake cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight to allow it to fully set.

4. Make the Cranberry Topping:

1. Cook the cranberries: In a medium saucepan, combine the cranberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes, until the cranberries burst and the mixture thickens.
2. Thicken if needed: If you want a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir it into the cranberry mixture. Cook for another 2-3 minutes until the sauce thickens.
3. Add orange zest (optional): Stir in orange zest for added fragrance and flavor.
4. Cool the topping: Remove the cranberry topping from heat and let it cool to room temperature before spreading it over the cheesecake.

5. Assemble and Serve:

1. Top with cranberries: Once the cheesecake has chilled and set, spoon the cranberry topping evenly over the surface of the cheesecake.
2. Chill before serving: Refrigerate the cheesecake pie for at least 30 minutes to let the topping set and chill.
3. Serve: Slice and enjoy! You can also garnish with extra whipped cream or fresh mint if desired.

Serving Tips:

• Chill well: The cheesecake pie is best served chilled, so make sure it’s properly set before slicing.
• Make ahead: You can make this dessert a day ahead, which allows the flavors to meld together beautifully.
• Sweetness level: Adjust the sugar in the cranberry topping depending on how tart or sweet you prefer the final pie.

This Cranberry Cheesecake Pie is a festive, flavorful, and visually stunning dessert, perfect for holidays, gatherings, or just treating yourself to something special. Would you like to try a variation of the topping or a different crust? 😄

video instructions available below
Instructions