Two cranberry pie things in a row? Tis the season, I suppose! I brought this, plus some cranberry salsa, to a turducken feast this weekend, and both went over quite well! The cranberries are made less tart with sugar, but still contrast nicely with the cheesecake, and they’re both held in by a crisp crust that crumbles just a bit in your mouth. It’s a good combo!

Ingredients:

Cranberry Filling:

• 8 ounces cranberries
• 6 tablespoons granulated sugar
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1/2 cup water

Crust/Crumb Topping:

• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes

Cheesecake:

• 8 ounces cream cheese, room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Start off by combining all the cranberry filling ingredients in a saucepan over medium high heat. Once the mixture reaches a boil, reduce the heat to medium low and simmer for 10 minutes, or until the cranberries are soft, then set aside to cool.

Next, preheat your oven to 350 degrees. Grease a 9″ pie pan and set aside.

Stir together the flour, sugar, baking powder, and salt of the crust mixture. Add the butter and cut in with a pastry blender or forks until the mixture is crumbly, but will hold together when pressed. Set 1/2 cup of the mixture aside.

Pour the remainder of the crust mixture into the prepared pie pan and press to create a smooth, even layer across the bottom and up the sides of the pan.

Bake 10 minutes, then set aside to cool slightly, leaving the oven on.

While the crust cools a bit, beat together the cream cheese and sugar in a large bowl until light and fluffy. Beat in the egg and vanilla until smooth, then pour into the crust and spread evenly.

Spoon the cranberry mixture onto the cheesecake layer gently, leaving about 1/2″ clear around the edges of the pan.

Crumble the remaining crust mixture over the top. Appearance-wise, you’re probably better of pressing the mixture into clumps a bit more than I did, but don’t worry about it too much.

Return to the oven 30-35 minutes, until the edges are golden brown.

Cover and refrigerate at least 2 hours before serving, to let the cheesecake firm up, and store any leftovers in the fridge.

In the meantime, while it cools, have a giant turducken meal, perhaps? Don’t mind if I do!

Cranberry Cheesecake Pie

From Break or Bake.

Cranberry Filling:

• 8 ounces cranberries
• 6 tablespoons granulated sugar
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1/2 cup water

Crust/Crumb Topping:

• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes

Cheesecake:

• 8 ounces cream cheese, room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Start off by combining all the cranberry filling ingredients in a saucepan over medium high heat. Once the mixture reaches a boil, reduce the heat to medium low and simmer for 10 minutes, or until the cranberries are soft, then set aside to cool.

Next, preheat your oven to 350 degrees. Grease a 9″ pie pan and set aside.

Stir together the flour, sugar, baking powder, and salt of the crust mixture. Add the butter and cut in with a pastry blender or forks until the mixture is crumbly, but will hold together when pressed. Set 1/2 cup of the mixture aside.

Pour the remainder of the crust mixture into the prepared pie pan and press to create a smooth, even layer across the bottom and up the sides of the pan. Bake 10 minutes, then set aside to cool slightly, leaving the oven on.

While the crust cools a bit, beat together the cream cheese and sugar in a large bowl until light and fluffy. Beat in the egg and vanilla until smooth, then pour into the crust and spread evenly.

Spoon the cranberry mixture onto the cheesecake layer gently, leaving about 1/2″ clear around the edges of the pan. Crumble the remaining crust mixture over the top. Return to the oven 30-35 minutes, until the edges are golden brown.

Cover and refrigerate at least 2 hours before serving, to let the cheesecake firm up, and store any leftovers in the fridge.