Cranberry Streusel Topped Cream Cheese Pie
A slice of holiday perfection, this Cranberry Streusel Topped Cream Cheese Pie is a decadent dessert that blends creamy, tangy, and crunchy textures in every bite. Anchored by a buttery graham cracker crust, the pie boasts a velvety cream cheese filling that's baked to perfection. A vibrant cranberry sauce, simmered to sweet-tart bliss, is layered on top and crowned with a golden streusel made of oats, brown sugar, and cinnamon for a delightful crunch. With its rich layers of flavor and festive colors, this pie is the ultimate centerpiece for Thanksgiving, Christmas, or any winter gathering. Easy to prepare yet impressively elegant, it’s sure to delight your guests and become a new holiday favorite!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 2 cups Fresh or frozen cranberries
- 0.5 cups Granulated sugar
- 0.25 cups Water
- 0.5 cups All-purpose flour
- 0.25 cups Brown sugar, packed
- 0.5 teaspoons Ground cinnamon
- 4 tablespoons Unsalted butter, cold and diced
- 0.25 cups Rolled oats
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust for 8-10 minutes or until lightly golden. Allow to cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until well combined.
Pour the cream cheese filling into the cooled crust and smooth the top with a spatula. Bake for 25-30 minutes, or until the center is just set and slightly jiggly.
While the pie bakes, prepare the cranberry topping. In a saucepan, combine the cranberries, 1/2 cup granulated sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 8-10 minutes. Set aside to cool.
To make the streusel, mix the flour, brown sugar, and ground cinnamon in a small bowl. Cut in the cold, diced butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the oats.
Once the pie has finished baking, spread the cranberry topping evenly over the cream cheese layer.
Sprinkle the streusel topping over the cranberry layer, covering it evenly.
Bake the assembled pie for an additional 15-20 minutes, or until the streusel is golden brown and crisp.
Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving to allow it to fully set.
Slice and serve chilled for the perfect holiday dessert!
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 21.9 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 53.3 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 155 mg | 3% | |
*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.
