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+ servings

Cranberry Cream Cheese Crumb Pie

Pie crust filled with a simple cheesecake batter, then topped with a thick cranberry sauce and crumb topping.
Course Dessert
Cuisine American
Prep 30 minutes
Cook 45 minutes
Cooling time 3 hours
Total 4 hours 15 minutes
Servings 8 to 10 servings
Calories 557 kcal
Author Michelle


  • 1 recipe pie crust homemade or refrigerated store-bought

For the Cheesecake Layer:

  • 8 ounces cream cheese at room temperature
  • cup granulated sugar
  • 2 eggs at room temperature
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

For the Cranberry Layer:

  • 14 ounce can whole berry cranberry sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon light brown sugar

For the Crumb Topping:

  • cups all-purpose flour
  • cup light brown sugar
  • cup granulated sugar
  • 7 tablespoons unsalted butter, melted


  1. Prepare the pie crust according to the recipe, or unroll the store-bought crust into a 9-inch pie plate and flute edges.
  2. Preheat oven to 375 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Cranberry Cream Cheese Crumb Pie
Amount Per Serving
Calories 557 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Cholesterol 98mg33%
Sodium 213mg9%
Potassium 120mg3%
Carbohydrates 74g25%
Fiber 1g4%
Sugar 46g51%
Protein 6g12%
Vitamin A 765IU15%
Vitamin C 1.2mg1%
Calcium 53mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.