5 Spice Cranberry Cheesecake With Spiced Shortbread Crust Review

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Cranberry Cheesecake Pie

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Cranberry Cheesecake Pie is a magical alloy of pie and cheesecake. It'south sweet, tart, and absolutely delicious!

Cranberry Cheesecake Pie

I've never been a large fan of cranberry sauce with my Thanksgiving turkey. I know that puts me in the minority, but it'southward but not my thing. That's, of course, not to say that I don't enjoy cranberries and cranberry sauce in other ways. And those ways by and large involve dessert.

This Cranberry Cheesecake Pie is a new favorite for u.s.. It is a fabulous pie-cheesecake hybrid that features that great sweet/tart cranberry flavor in a large manner. Information technology's smoothen, absurd, creamy, and absolutely delicious.

There are so many layers going on here. And if yous have followed me for a while, you lot know that makes me and so very happy, equally I just adore layered desserts. This one starts with a elementary buttery crust. That's followed by a thin layer of cheesecake. And then the cranberry sauce shows upwards for the party. And it's all topped with a crumb made from part of the crust mixture. It'southward actually beautiful in its rustic way.

Let's have some real talk for a infinitesimal. The cranberry filling is essentially a bootleg cranberry sauce. If you desire to skip that pace, you lot tin ever use your favorite store-bought cranberry sauce. Or, use your favorite homemade variety. Either is fine as long equally you experience it will convey well to dessert.

Tips for Success

• Mensurate accurately. With shortbread crusts, accurate measurements are very important, especially for the flour. If you aren't measuring past weight, employ the spoon and sweep method.
• Employ a light-colored metal pan. I know it's tempting to employ a pretty ceramic or glass pan, but those conduct heat differently and can give a unlike end result. For that reason, I almost always recommend metal pans for baking.
• Lightly grease the pan if needed. With all the butter in the crust, you shouldn't need to grease the pan. Nonetheless, if you want to be cautious (or if you're using a glass or ceramic pan anyway), I recommend a cooking spray with flour for lightly coating the pan.

This Cranberry Cheesecake Pie is a peachy addition to your Thanksgiving dessert table. If you're looking for fifty-fifty more Thanksgiving dessert ideas, be sure to see my Best Thanksgiving Pies and All-time Thanksgiving Desserts.

Video Tutorial: Cranberry Cheesecake Pie

Ingredients

For the cranberry filling:

• 8 ounces (226g) cranberries
• half-dozen tablespoons (75g) granulated sugar
• 1/two teaspoon lemon zest
• 1 teaspoon lemon juice
• 1/2 cup water

For the chaff and crumb topping:

• 1 ane/four cups (150g) all-purpose flour
• 1/2 cup (100g) granulated carbohydrate
• 1/2 teaspoon baking pulverization
• 1/4 teaspoon common salt
• 1/two cup (113g) unsalted butter, common cold and cut into 1/2-inch cubes

For the cheesecake:

• viii ounces (226g) cream cheese, softened
• one/2 cup (100g) granulated sugar
• one large egg
• 1 teaspoon vanilla extract

Instructions

To make the cranberry filling:

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

To make the crust:

1. Preheat oven to 350°F.
2. Whisk together the flour, carbohydrate, baking pulverisation and common salt. Add the butter and mix with a pastry blender or a fork until the mixture is crumbly and holds together when pinched. Gear up aside i/2 cup of the mixture.
3. Transfer the remaining crust mixture to 9-inch pie or a 9-inch tart pan with a removable lesser*. Press the chaff firmly and evenly into the pan. Broil for x minutes. Then, set aside to cool slightly.

To make the cheesecake filling:

1. Place the foam cheese and sugar in a big mixing bowl. Using an electric mixer on medium speed, beat until calorie-free and fluffy. Add the egg and vanilla, and mix until combined and smooth. Pour the cheesecake filling over the slightly cooled crust. Spread evenly.
2. Driblet the cranberry mixture by teaspoonfuls over the cheesecake filling, leaving nearly ane/2-inch border around the edges.
3. Crumble the remaining crust mixture over the meridian of the cranberries.
4. Bake 30 to 35 minutes, or until the edges are golden brownish and the cheesecake filling is set.
5. Cover and refrigerate for at least 2 hours earlier serving. Keep refrigerated.

Notes

*A metallic pan works best. (See my tips department above.)

More Cranberry Dessert Recipes

• Cranberry Pear Crumb Pie
• Glazed Cranberry Bundt Cake
• Cranberry White Chocolate Cheesecake Confined

This recipe was originally developed in collaboration with Go Assuming with Butter, where I am a paid correspondent.

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Source: https://bakeorbreak.com/2014/11/cranberry-cheesecake-pie/

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