Cranberry Cheesecake Pie Recipe

Name: Cranberry Cheesecake Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 to 10 servings
Ingredients: 8 ounces cranberries; 6 tablespoons granulated sugar; 1/2 teaspoon lemon zest; 1 teaspoon lemon juice; 1/2 cup water; 1 1/4 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes; 8 ounces cream cheese, softened; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract

Ingredients

8 ounces cranberries
6 tablespoons granulated sugar
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1/2 cup water
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

PREP TIME 30m	COOK TIME 50m	TOTAL TIME 1h20m
YIELD 8 to 10 servings

Instructions

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.
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 tart pan. Press the crust firmly and evenly into the pan. Bake for 10 minutes. Then, set aside to cool slightly.
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.