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?

We are much “meh” on pumpkin pie, but we absolutely love pecan pie, so that’s a must for us, and then we 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 us (well, it doesn’t include chocolate, but for a dessert that doesn’t have chocolate in it, THIS would be our trifecta!):

One: Pie crust
Two: Cheesecake
Three: Crumb topping

You give us any dessert that includes one of those components and we 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 reliable for Christmas, as well!

We think you and this cranberry cheesecake crumb pie will be great friends come next week… we have a feeling :)

One year ago: Pineapple-Bourbon Sweet Potato Casserole
Five years ago: Sausage, Fig & Cranberry Stuffing

Cranberry Cream Cheese Crumb Pie

Yield: 8 to 10 servings Pie crust filled with a simple cheesecake batter, then topped with a thick cranberry sauce and crumb topping.

• 1 recipe pie crust, from-scratch or refrigerated store-bought

For the Cheesecake Layer:

• 8 ounces (226.8 g) cream cheese, at room temperature
• ⅓ cup (66.67 g) granulated sugar
• 2 eggs, at room temperature
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Cranberry Layer:

• 14 ounce (396.89 g) can whole berry cranberry sauce
• 2 tablespoons cornstarch
• 1 tablespoon light brown sugar

For the Crumb Topping:

• 1¼ cups (156.25 g) all-purpose flour
• ⅓ cup (73.33 g) light brown sugar
• ⅓ cup (66.67 g) granulated sugar
• 7 tablespoons 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.

Notes

Nutritional values are based on one serving

• Yield: 8 to 10 servings
• Prep: 30 minutes
• Cook: 45 minutes
• Total: 4 hours 15 minutes

Ingredients

• 1 recipe pie crust, from-scratch or refrigerated store-bought

For the Cheesecake Layer:

• 8 ounces ( 226.8 g ) cream cheese, at room temperature
• ⅓ cup ( 66.67 g ) granulated sugar
• 2 eggs, at room temperature
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Cranberry Layer:

• 14 ounce ( 396.89 g ) can whole berry cranberry sauce
• 2 tablespoons cornstarch
• 1 tablespoon light brown sugar

For the Crumb Topping:

• 1¼ cups ( 156.25 g ) all-purpose flour
• ⅓ cup ( 73.33 g ) light brown sugar
• ⅓ cup ( 66.67 g ) granulated sugar
• 7 tablespoons unsalted butter, melted

Method

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.