Nothing beats the sweet and tangy taste of berries combined with the rich, creamy, and salty flavor of a cheesecake. If you are craving one, this is your sign to try Cranberry Cheesecake Pie.
Cranberry cheesecake pie is a delicious dessert that combines the flavors of cranberry and cheesecake in a pie form. It usually consists of a crust made from gingersnap cookies or other ingredients, a layer of cheesecake filling flavored with orange zest and juice, and a layer of cranberry curd or sauce.
Some recipes also add a crumb topping for extra texture and sweetness.
Can I Use Frozen Cranberries?
While fresh cranberries give off a more authentic and sweeter flavor of berries, using frozen cranberries for your cheesecake pie is okay too. Many enthusiasts opt to use it given that it is very accessible and is available year-round—unlike fresh cranberries.
The preparation time may take a little longer, however, since you need to thaw them first.
How to Prevent Crust from Getting Soggy?
In any pie recipe, the crust is extremely important. However, it gets soggy when not made correctly—a dilemma usually encountered by amateurs.
So, is there a way to prevent the crust from getting soggy?
Fortunately, there are several methods you can apply to avoid. Here are a few common ways to try:
- Blind bake the crust. The method involves baking the crust partially or fully before adding the filling. Doing it helps the crust to set and become crisp.
You can also use pie weights or uncooked beans to weigh down the crust and stop it from bubbling or shrinking.
- Brush the bottom of the crust with egg wash or corn syrup. Applying egg wash or corn syrup places a barrier between the crust and the filling, which prevents the moisture from seeping into the crust. You can do this after blind baking the crust, or before adding the filling if you are not blind baking the crust.
- Sprinkle some dry ingredients on the bottom of the crust. Applying dry and ground ingredients like breadcrumbs, cornflakes, nuts, or flour on the bottom of the crust can help absorb some of the liquid from the filling. In return, it keeps the crust dry.
You can also add some spices or sugar to the dry ingredients for extra flavor.
How to Properly Store Cranberry Cheesecake Pie?
If you want your cranberry cheesecake to last long, proper storage is the key. And depending on how long you want it to stay fresh, the method varies.
If you want to keep it fresh for a few days, wrap it up using foil or plastic wrap and then place it inside the fridge. It can last up to five days.
However, if you want to keep it edible for several months, you may want to try freezing it. Simply wrap it up with plastic wrap and foil then place it in a freezer-safe container or bag. It will last up to six months.
Are there Other Alternative Ingredients I Can Use?
Some ingredients for cranberry cheesecake pie are not available all year round. Or, perhaps, you simply prefer having other options.
That said, here are a few alternative ingredients that you can use for cranberry cheesecake pie.
- Crust. You can use different kinds of cookies or crackers to make the crust. You may try graham crackers, vanilla wafers, shortbread, or ginger snaps.
You can also add some spices, nuts, or chocolate chips to the crust mixture for extra flavor and texture.
- Cheesecake filling. You can use different types of cream cheese like regular, light, or flavored. You can also add some sour cream, yogurt, or whipped cream to the filling for a lighter and creamier texture.
You can also flavor the filling with different extracts, such as vanilla, almond, or lemon.
- Cranberry topping. You can use fresh, frozen, or canned cranberries to make the topping. You can also add some other fruits, such as apples, pears, or oranges, to the cranberry mixture for more variety and sweetness.
You can also spice up the topping with some cinnamon, nutmeg, or ginger.
Cranberry Cheesecake Pie
For the cranberry filling:
- ½ C. Water
- 10 oz. Fresh cranberries
- 2 tsp. Orange zest
- 7 Tbsp. Granulated sugar
For the cheesecake filling:
- 1 tsp. Vanilla
- 12 oz. Cream cheese softened
- 1 Large egg
- ½ C. Granulated sugar
- 2 tsp. Cornstarch
For the crust and topping:
- 1 Tbsp. Butter melted
- 2 ¼ C. Flour
- ⅔ C. Butter softened
- ½ C.+ 2 Tbsp. Sugar
- ½ tsp. Salt
- ½ C. Brown sugar
- 1 tsp. Baking powder
- 1 ½ tsp. Cinnamon
For the cranberry filling:
- Add all of the cranberry filling ingredients to a pot over medium-high heat.
- Once the mixture begins to boil, reduce the heat to medium-low and simmer for 10 minutes. Remove and let cool.
For the crust and toppings:
- Heat the oven to 350 degrees.
- Add the flour, brown sugar, baking powder, salt, cinnamon, and granulated sugar to a mixing bowl, and stir to combine well.
- Cut in the softened butter until a crumbly mixture has formed.
- Layer 2 cups of the mixture into a well-greased 9-inch cake pan and press it flat. Bake for 8 minutes and then cool.
- Combine the remaining mixture into a mixing bowl with 1 Tbsp of melted butter until crumbly, and set aside.
For the cheesecake filing:
- Add the cheesecake filling ingredients into a mixing bowl, and blend until smooth and creamy.
- Layer the cheesecake mixture over the crust in the cake pan.
- Spread the cranberry filling over the cheesecake mixture.
- Top with the crumble mixture left over from the crust.
- Bake for 33-38 minutes or until golden brown and completely set.
- Let cool and then chill for at least 2 hours before serving.
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.