Cranberry Cream Cheese Crumb Pie

This Cranberry Cream Cheese Crumb Pie is the kind of dessert that fills the kitchen with warm, tart-sweet aroma and invites everyone to linger. A smooth cream cheese base meets a glossy cranberry layer and a crunchy pecan crumb on top for a showstopping contrast. It’s simple enough for a weeknight treat yet elegant enough for holiday tables and potlucks. If you like creamy, indulgent bars, try these Austrian Chocolate Cream Cheese Bars for another crowd pleaser.

Why This Recipe Is a Great Choice

This pie balances brightness and richness with a few pantry staples and a short cooking time. The cranberry layer can be made with fresh or frozen berries so you can bake year round. The crumb topping packs toasted pecans and cinnamon for a toasty finish that makes every forkful satisfying. Because the filling bakes gently under the crumbs, the cream cheese remains silky and not overly dense. For a lighter course that still celebrates cranberries, pair the pie with a crisp salad such as this Cranberry Walnut Goat Cheese Salad.

Flavor and Texture

Expect a bright burst of tartness from the cranberry compote that cuts through the creamy, slightly sweet cheese layer. The cream cheese offers a velvet mouthfeel that anchors the fruit without competing with it. On top, the pecan crumb creates a satisfying crunch and buttery note that contrasts the smooth filling. Cinnamon in the topping adds a warm spice that rounds out the flavor profile. The result is a multidimensional dessert that feels both nostalgic and refined.

Ingredients

– 1 pie crust
– 8 oz cream cheese
– 1 cup sugar
– 2 eggs
– 1 tsp vanilla extract
– 2 cups fresh or frozen cranberries
– 1 cup sugar (for cranberries)
– 1 cup pecans, chopped
– 1/2 cup flour
– 1/2 cup butter, melted
– 1 tsp cinnamon

Step by Step Instructions

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing well.
3. Spread the cream cheese mixture into the pie crust.
4. In a saucepan, combine cranberries and sugar, cooking over medium heat until cranberries burst and mixture thickens. Pour over the cream cheese layer.
5. In another bowl, mix pecans, flour, melted butter, and cinnamon to create crumb topping. Sprinkle over the cranberry layer.
6. Bake for 45-50 minutes, or until topping is golden.
7. Allow to cool, then serve.

Tips for Best Results

Use room temperature cream cheese so the filling whips up silky without lumps. If your cranberry compote seems loose, simmer a little longer until it thickens; it will set further as the pie cools. Toast the pecans briefly in a skillet before mixing them into the topping to deepen their flavor. Press the crumbs lightly so they stay in place while baking but keep some loose pieces for crunch. For a glossier cranberry layer, stir in a teaspoon of orange zest while the berries cook.

Storage and Make Ahead

This pie stores well covered in the refrigerator for up to three days. Let it cool completely before wrapping to preserve the crumb texture. You can make the cranberry compote a day ahead and refrigerate it, then assemble and bake when ready. If freezing, wrap tightly and thaw overnight in the refrigerator before serving.

Final Thought

Cranberry Cream Cheese Crumb Pie is a beautiful combination of tart fruit, creamy filling, and crunchy topping that works for celebrations or cozy dessert moments. With straightforward steps and flexible ingredients, it’s a recipe you will return to again and again. Serve slices with a dollop of whipped cream or a cup of strong coffee for a perfect finish.

FAQ

Print