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Creamy Cranberry Cream Cheese Crumb Pie

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A luscious holiday pie featuring a creamy vanilla-scented cream cheese filling, tangy homemade cranberry sauce, and a buttery crumb topping over a graham cracker crust. Perfect for festive gatherings and easy enough for weeknight baking.

Ingredients

Scale
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 tbsp cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
  2. Mix graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until combined. Press into the bottom and sides of the pie plate.
  3. Bake crust for 8 minutes. Remove and let cool.
  4. In a small saucepan, combine cranberries, granulated sugar, and water. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens (about 8-10 minutes).
  5. Stir in cornstarch and cook for another minute until glossy and thick. Remove from heat and cool slightly.
  6. In a large bowl, beat cream cheese until smooth. Add sour cream, granulated sugar, egg, and vanilla extract. Whisk until creamy and lump-free, about 2-3 minutes.
  7. Pour cream cheese filling into cooled crust and smooth the top. Spoon cranberry mixture evenly over the filling.
  8. In a bowl or food processor, combine flour, brown sugar, cinnamon, salt, and cold butter. Rub together with fingers until pea-sized clumps form.
  9. Sprinkle crumb topping over cranberry layer, covering evenly but leaving some gaps.
  10. Bake at 350°F (175°C) for 35-40 minutes, until crumb is golden and filling is set but slightly jiggly in the center. Tent with foil if edges brown too quickly.
  11. Cool pie on a rack for at least 2 hours. Chill for best slicing.
  12. Slice and serve with whipped cream or vanilla ice cream if desired.

Notes

For gluten-free, use GF cookies and almond flour in the crumb. For dairy-free, use vegan cream cheese and coconut yogurt. Chill pie before slicing for clean wedges. Add orange zest to cranberry layer for extra flavor. If crumb browns too fast, tent with foil. Pie can be made ahead and stored in the fridge for up to 4 days.

Nutrition

Keywords: cranberry pie, cream cheese pie, holiday dessert, crumb topping, easy pie recipe, Thanksgiving, Christmas, festive dessert

Find it online: https://bitefuljoy.com/creamy-cranberry-cream-cheese-crumb-pie-recipe-easy-holiday-dessert-idea/