Cranberry Walnut Cheesecake Pie
Indulge in the perfect fusion of holiday flavors with this Cranberry Walnut Cheesecake Pie—a stunning dessert that's as decadent as it is beautiful. This recipe combines a buttery graham cracker crust with a creamy cheesecake filling swirled with tangy homemade cranberry sauce, enhanced by the brightness of fresh orange juice. Topped with a sprinkling of crunchy walnuts, this pie offers a delightful balance of textures and flavors that’s sure to impress at any gathering. With its show-stopping marbled design and bold combination of sweet and tart notes, this dessert is ideal for festive celebrations or whenever you’re craving a unique twist on classic cheesecake. Easy to prepare yet elegant enough for a centerpiece, this pie is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tbsp Granulated sugar
- 6 tbsp Unsalted butter, melted
- 2 cups Fresh cranberries
- 0.5 cups Orange juice
- 0.5 cups Granulated sugar
- 16 oz Cream cheese, softened
- 0.75 cups Granulated sugar
- 2 Eggs
- 0.5 cups Sour cream
- 1 tsp Vanilla extract
- 0.5 cups Chopped walnuts
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until well combined.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form a crust. Bake for 8 minutes, then set aside to cool.
In a medium saucepan, combine cranberries, orange juice, and 1/2 cup of sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (approximately 10 minutes). Remove from heat and let the cranberry mixture cool.
In a large mixing bowl, beat softened cream cheese and 3/4 cup of sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream and vanilla extract until fully combined.
Pour the cheesecake filling into the prepared crust and spread it evenly.
Drop spoonfuls of the cooled cranberry sauce onto the cheesecake filling and use a knife to gently swirl it into the batter to create a marbled effect.
Bake the cheesecake pie for 40-45 minutes, or until the center is set but still slightly jiggly when gently shaken.
Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, sprinkle chopped walnuts on top for added crunch and garnish.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 47.7 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 209 mg | 4% | |
*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.
