Cramberry Cheesecake Pie
This dessert combines a smooth cream-cheese filling with bright bursts of cranberry, all tucked into a sturdy crust. The blend of creamy, tangy filling and a crisp crust makes this pie unforgettable, and the cranberry pockets add a vibrant splash of color that's perfect for holiday gatherings.
Equipment
- Pie pan
- Mixer
- Oven
- Food Processor
Ingredients
Ingredients
- 450 g Cream cheese softened
- 150 g Sugar
- 3 large Eggs
- 5 ml Vanilla extract
- 200 g Cranberries fresh or frozen
- 15 ml Lemon juice optional
- 200 g Graham crackers or digestive biscuits, for crust
- 100 g Butter melted, to bind crust
- 1 pinch Salt to balance sweetness
Instructions
- Preheat the oven to 175 °C (350 °F) and prepare the crust: pulse the graham crackers with melted butter and a pinch of salt, then press the mixture evenly into a pie pan.
- Beat the cream cheese with sugar until smooth, then add the eggs one at a time, finishing with vanilla and lemon juice, if using. Fold in cranberries or swirl cranberry sauce through the batter.
- Bake the pie until the center jiggles slightly and the edges are set, usually about 60 minutes. Turn off the oven and let it sit inside to minimize cracking, then cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Notes
Tip: Avoid overmixing after adding the eggs to prevent cracking. Chill properly for the best results and consider covering it loosely to finish cooling.