Cranberry Cheesecake Pie
Nov 28, 2023 22:21:55 GMT -5
Post by PurplePuppy on Nov 28, 2023 22:21:55 GMT -5
CRANBERRY CHEESECAKE PIE
yield 8 TO 10 SERVINGS
prep time 30 MINUTES
cook time 50 MINUTES
additional time 2 HOURS total time
3 HOURS 20 MINUTES
INGREDIENTS
FOR THE CRANBERRY FILLING:
8 ounces (226g) cranberries
6 tablespoons (75g) 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 (150g) all-purpose flour
1/2 cup (100g) granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes
FOR THE CHEESECAKE:
8 ounces (226g) cream cheese, softened
1/2 cup (100g) granulated sugar
1 large egg
1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE CRANBERRY FILLING:
Combine the cranberries, sugar, zest, juice and water in a heavy saucepan. Bring to a boil over medium-high heat.
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:
Preheat oven to 350°F.
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.
Transfer the remaining crust mixture to 9-inch pie or a 9-inch tart pan with a removable bottom*. Press the crust firmly and evenly into the pan. Bake for 10 minutes. Then, set aside to cool slightly.
TO MAKE THE CHEESECAKE FILLING:
Place the cream cheese and sugar in a large mixing bowl. Using an electric mixer on medium speed, beat until light and fluffy. Add the egg and vanilla, and mix until combined and smooth. Pour the cheesecake filling over the slightly cooled crust. Spread evenly.
Drop the cranberry mixture by teaspoonfuls over the cheesecake filling, leaving about 1/2-inch border around the edges.
Crumble the remaining crust mixture over the top of the cranberries.
Bake 30 to 35 minutes, or until the edges are golden brown and the cheesecake filling is set.
Cover and refrigerate for at least 2 hours before serving. Keep refrigerated.
NOTES
*A metal pan works best.
link
yield 8 TO 10 SERVINGS
prep time 30 MINUTES
cook time 50 MINUTES
additional time 2 HOURS total time
3 HOURS 20 MINUTES
INGREDIENTS
FOR THE CRANBERRY FILLING:
8 ounces (226g) cranberries
6 tablespoons (75g) 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 (150g) all-purpose flour
1/2 cup (100g) granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes
FOR THE CHEESECAKE:
8 ounces (226g) cream cheese, softened
1/2 cup (100g) granulated sugar
1 large egg
1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE CRANBERRY FILLING:
Combine the cranberries, sugar, zest, juice and water in a heavy saucepan. Bring to a boil over medium-high heat.
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:
Preheat oven to 350°F.
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.
Transfer the remaining crust mixture to 9-inch pie or a 9-inch tart pan with a removable bottom*. Press the crust firmly and evenly into the pan. Bake for 10 minutes. Then, set aside to cool slightly.
TO MAKE THE CHEESECAKE FILLING:
Place the cream cheese and sugar in a large mixing bowl. Using an electric mixer on medium speed, beat until light and fluffy. Add the egg and vanilla, and mix until combined and smooth. Pour the cheesecake filling over the slightly cooled crust. Spread evenly.
Drop the cranberry mixture by teaspoonfuls over the cheesecake filling, leaving about 1/2-inch border around the edges.
Crumble the remaining crust mixture over the top of the cranberries.
Bake 30 to 35 minutes, or until the edges are golden brown and the cheesecake filling is set.
Cover and refrigerate for at least 2 hours before serving. Keep refrigerated.
NOTES
*A metal pan works best.
link
