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Cranberry Cheesecake Pie Recipe

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This recipe for Cranberry Cheesecake Pie, by , is from The Biberdorf Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kay Marie Biberdorf


For the cranberry filling:
8 oz cranberries
6 tbsp granulated sugar
1/2 tsp lemon zest
1 tsp lemon juice
1/2 c water

For the crust and crumb topping:
1 1/4 c all-purpose flour
1/2 c granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 c butter, cold and cut into 1/2 inch cubes

For the cheesecake:
8 oz cream cheese, softened
1/2 c granulated sugar
1 large egg
1 tsp vanilla extract

To make the cranberry filling:
Combine cranberries, sugar, zest, juice and water in a heavy saucepan. Bring to boil over medium high heat. Decrease heat to medium-low and simmer for 10 minutes or until cranberries are soft. Set aside to cool.

To make crust:
Preheat oven to 350
Whisk together flour, sugar, baking powder and salt. Add butter and mix with pastry blender or fork until mixture is crumbly and holds together when pinched. Set aside 1/2 cup of mixture.

Transfer remaining crust mixture to 9-inch pie or tart pan. Press crust firmly and evenly onto pan. Bake for 10 minutes. Set aside to cool slightly.

Place cream cheese and sugar in large mixing bowl. Using electric mixer on medium speed, beat until light and fluffy. Add egg and vanilla and mix until combined and smooth. Pour cheesecake filling over slightly cooled crust. Spread evenly.

Drop cranberry mixture by teaspoonfuls over cheesecake filling, leaving about 1/2-inch border around edges.

Crumble remaining crust mixture over top of cranberries.

Bake 30 to 35 minutes or until edges are golden brown and cheesecake filling is set.

Cover adn refrigerate for at least 2 hours before serving. Keep refrigerated.




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