Introduction
As the leaves change and the air turns crisp, there’s nothing quite like a luscious cheesecake to celebrate the flavors of fall. This Cranberry Cheesecake Pie beautifully marries the creamy goodness of cheesecake with the tangy burst of cranberries, making it the perfect dessert for gatherings, family dinners, or simply as a treat for yourself. With its sweet and tart layers, this pie is as delightful to taste as it is to behold, creating a centerpiece that beckons everyone to indulge.
Ingredients
- 1 pre-made graham cracker crust
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen cranberries
- 1/4 cup orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Zest of 1 orange
- 1/4 cup powdered sugar (for topping)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 4 hours 10 minutes (includes chilling time)
Yield: 8-10 slices
Directions and Instructions
- Preheat your oven to 325°F (163°C), allowing the warmth to begin filling your kitchen.
- In a large mixing bowl, beat the softened cream cheese along with the granulated sugar and brown sugar until the mixture is smooth and creamy, resembling a soft cloud.
- Add the eggs one at a time, ensuring to mix well after each addition for that velvety texture. Stir in the vanilla extract and sour cream until everything is beautifully combined.
- In a separate saucepan, combine the cranberries, orange juice, ground cinnamon, salt, and orange zest. Cook over medium heat until the cranberries begin to burst and the mixture thickens, about 5-7 minutes. Enjoy the sweet, spicy aroma as it fills the air!
- Gently fold the cranberry mixture into the cream cheese batter, being careful not to overmix. You want these tart beauties to remain swirled in.
- Pour the delightful cheesecake filling into the pre-made graham cracker crust, smoothing the top for an even finish.
- Bake in your preheated oven for 45-50 minutes. The center should be set yet still have a slight jiggle, like a gentle dance.
- Once baked, remove from the oven and let it cool to room temperature. Afterward, refrigerate the pie for at least 4 hours, or overnight if you’re planning ahead. This chilling phase is crucial for the flavors to meld.
- Before serving, dust the top with powdered sugar for a delightful, snowy finish that adds a touch of elegance.
Notes or Tips
For an extra burst of flavor, consider adding a sprinkle of crushed walnuts or pecans on top. When choosing cranberries, fresh berries can be tart and vibrant, while frozen ones are just as delicious and save on prep time. Always taste your cranberry mixture before folding it in—adjust the sweetness if needed depending on your personal preference!
Cooking Techniques
Mastering the art of cheesecake involves understanding the importance of mixing. Be sure to mix the cream cheese until it’s really smooth to avoid lumps. When incorporating the eggs, mixing them one by one helps create that lovely, silky texture we all love in a cheesecake. Turning off the oven but leaving the pie inside for a few minutes after baking can help prevent cracking.
FAQ
Can I use other fruits instead of cranberries?
Absolutely! This cheesecake pie can be easily adapted using fresh blueberries, raspberries, or even strawberries for a different flavor profile.
How do I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 4-5 days. Just make sure to bring it back to room temperature before serving for the best flavor!
Conclusion
Whether you’re hosting a cozy autumn gathering or looking to impress with a beautiful dessert, this Cranberry Cheesecake Pie is sure to delight. With its dazzling layers of creamy cheesecake and tart cranberries, each bite will transport you to a festive fall celebration. Enjoy every slice and share it with those you love—because good food is best shared!