Cranberry Cream Cheese Crumb Pie
Indulge in the perfect balance of tart and sweet with this irresistible Cranberry Cream Cheese Crumb Pie! This holiday-worthy dessert features a buttery graham cracker crust layered with a creamy, tangy cream cheese filling, a vibrant homemade cranberry compote, and a golden, buttery oat crumb topping. Every bite is a symphony of textures, from the smooth cream cheese to the crunchy crumb layer, making it a show-stopping treat for festive gatherings or family dinners. With just 30 minutes of prep time, this pie is as easy to make as it is stunning to serve. Whether chilled or at room temperature, this pie is guaranteed to brighten up your dessert table with its dazzling colors and bold flavors.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.33 cups unsalted butter, melted
- 8 oz cream cheese, softened
- 0.5 cups powdered sugar
- 1 tsp vanilla extract
- 2 cups cranberries, fresh or frozen
- 0.5 cups granulated sugar (for cranberry filling)
- 2 tbsp water
- 0.5 cups all-purpose flour
- 0.25 cups brown sugar
- 0.25 cups unsalted butter, chilled and cubed
- 0.33 cups old-fashioned oats
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs and 1/4 cup granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust. Set aside.
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
Spread the cream cheese mixture evenly over the graham cracker crust. Refrigerate while preparing the cranberry filling.
In a medium saucepan, combine cranberries, 1/2 cup granulated sugar, and water. Cook over medium heat until the cranberries burst and the mixture thickens, about 8-10 minutes. Remove from heat and allow to cool to room temperature.
Spread the cranberry mixture evenly over the cream cheese layer.
In a small bowl, mix flour and brown sugar. Cut in chilled, cubed butter using a pastry cutter or fork until the mixture forms coarse crumbs.
Stir in the oats to create the crumb topping.
Sprinkle the crumb topping evenly over the cranberry layer.
Bake the pie in the preheated oven for 30 minutes, or until the topping is golden brown and crisp.
Let the pie cool for at least 2 hours before slicing. Serve chilled or at room temperature.
Nutrition Facts
Calories |
4098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 123.2 g | 616% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 1854 mg | 81% | |
| Total Carbohydrate | 529.2 g | 192% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 331.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
