Cranberry Cheesecake Crumb Pie
This Cranberry Cheesecake Crumb Pie features pie crust filled with a simple cheesecake batter, then topped with a thick cranberry sauce and crumb topping.
Reality check: Thanksgiving is one week from TOMORROW. How did this happen?!
Ready or not, here it comes! Let’s talk PIE. Where do you stand when it comes to Thanksgiving pies?
Do you go all-in on pumpkin pie?
Do you like a dessert table with more variety and throw in some apple pies and pecan pies?
Do you like to try something new and different every year?
I am very much “meh” on pumpkin pie, but I absolutely love pecan pie, so that’s a must for me, and then I like to try a recipe that’s a little bit different. In the past, desserts such as salted caramel apple cheesecake pie and pumpkin-gingerbread trifle have been huge hits. If your crowd isn’t opposed to shaking things up, this cranberry cheesecake crumb pie would make a fabulous choice for Thanksgiving dessert.
This pie contains the dessert trifecta for me (well, it doesn’t include chocolate, but for a dessert that doesn’t have chocolate in it, THIS would be my trifecta!):
One: Pie crust
Three: Crumb topping
You give me any dessert that includes one of those components and I will devour it faster than Joseph’s little toddler feet can run (and that’s fast).
Throw in cranberries and you have a wonderfully festive dessert most deserving of any Thanksgiving dessert table, and it would be perfect for Christmas, as well!
I think you and this cranberry cheesecake crumb pie will be great friends come next week… I have a feeling :)
One year ago: Pineapple-Bourbon Sweet Potato Casserole
Five years ago: Sausage, Fig & Cranberry Stuffing
Seven years ago: Chocolate-Covered Peanut Butter Crisp Squares
Pie crust filled with a simple cheesecake batter, then topped with a thick cranberry sauce and crumb topping.
For the Cheesecake Layer:
(at room temperature)
(at room temperature)
For the Crumb Topping:
light brown sugar
unsalted butter, melted
Prepare the pie crust according to the recipe, or unroll the store-bought crust into a 9-inch pie plate and flute edges.
Preheat oven to 375 degrees F.
Make the Cheesecake Layer: Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, lemon juice and vanilla extract, and beat on medium-low speed until smooth and creamy and no lumps remain. Pour the filling into the prepared crust.
Make the Cranberry Layer: In a small bowl, stir together the cranberry sauce, cornstarch and brown sugar; spoon over cream cheese mixture and gently spread into an even layer.
Make the Crumb Topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the cranberry layer.
Bake until the crust and topping are golden brown, about 45 to 55 minutes. Cover loosely with foil during the last 10 minutes if needed to prevent over-browning. Cool on a wire rack for 1 hour, then refrigerate for at least 2 hours before serving. Leftovers can be stored in the refrigerator for up to 4 days.
Nutritional values are based on one serving
Saturated fat: 13g
Vitamin A: 765%
Vitamin C: 1.2%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!