Cranberry Cheesecake Pie Recipe

A buttery crust, sweet cheesecake, tart cranberries, and a crumb topping make this Cranberry Cheesecake Pie irresistible!

yield: 8 TO 10 SERVINGS

INGREDIENTS:

FOR THE CRANBERRY FILLING:
8 ounces cranberries
6 tablespoons granulated sugar
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1/2 cup water

FOR THE CRUST AND 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

FOR THE CHEESECAKE:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

DIRECTIONS:

TO MAKE THE CRANBERRY FILLING:

1. Combine the cranberries, sugar, zest, juice and water in a heavy saucepan. Bring to a boil over medium-high heat.
2. Decrease the heat to medium-low and simmer for 10 minutes or until the cranberries are soft. Set aside to cool.

TO MAKE THE CRUST:

1. Preheat oven to 350°F.
2. Whisk together the flour, sugar, baking powder and salt. Add the butter and mix with a pastry blender or a fork until the mixture is crumbly and holds together when pinched. Set aside 1/2 cup of the mixture.
3. Transfer the remaining crust mixture to 9-inch pie or tart pan. Press the crust firmly and evenly into the pan. Bake for 10 minutes. Then, set aside to cool slightly.

TO MAKE THE CHEESECAKE FILLING:

1. Visit Cranberry Cheesecake Pie @ bakeorbreak.com for full directions.

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