Description
Indulge in the perfect balance of tart cranberries and creamy cheesecake in this easy-to-make Cranberry Cheesecake Pie. With a buttery graham cracker crust and a rich, smooth filling, this dessert is sure to be the star of your holiday table.
Ingredients
– 1 1/2 cups graham cracker crumbs
– 6 tablespoons unsalted butter, melted
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups fresh or frozen cranberries
Instructions
1. Preheat the oven to 325°F (165°C).
2. In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
3. In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy. Gradually add the sugar, beating until fully incorporated.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Spread the cheesecake filling evenly into the prepared graham cracker crust.
6. Arrange the cranberries on top of the cheesecake filling, pressing them lightly into the surface.
7. Bake for 45-50 minutes, or until the center is almost set. Allow the pie to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.
Notes
For a more tart flavor, you can add 1-2 tablespoons of lemon juice to the cheesecake filling. The pie can be stored in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American