Go Back
Print Recipe
5 from 5 votes

Cranberry Cheesecake Pie

This pie contains one of my favorite flavor combinations - orange and cranberry. The no-bake cheesecake filling tastes like an orange creamsicle and pairs perfectly with the creamy and tart cranberry curd.
Prep Time45 mins
Cook Time55 mins
Chilling Time5 hrs
Total Time6 hrs 40 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 486kcal


Pie Dough

  • 1 1/4 cups 190 grams all-purpose flour
  • 1 tablespoon 13 grams white granulated sugar
  • 1/2 teaspoon kosher salt
  • 10 tablespoons 142 grams cold unsalted butter cubed
  • 1/4 cup ice-cold water or more if required.
  • 1/2 teaspoon lemon juice

Cranberry Curd

  • 12 ounces (340 grams) fresh or frozen cranberries
  • 1 1/4 cups (250 grams) white sugar
  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup water
  • 2 teaspoons orange zest
  • 1/4 teaspoon kosher salt
  • 2 (100 grams) whole eggs
  • 2 (40 grams) egg yolks

Cheesecake Filling

  • 8 ounces (227 grams) full fat cream cheese cold
  • 1/2 cup (57 grams) powdered sugar
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream cold
  • 2 tablespoons apricot jam

Whipped Cream Topping

  • 1 cup heavy cream, cold
  • 3 tablespoons (38 grams) granulated sugar


For the Pie Dough

  • Put the flour, sugar, and salt in a bowl and stir to combine. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until it resembles small peas.
  • Combine the ice-cold water and the lemon juice. Add the ice water and use a rubber spatula to toss together. It will still be slightly crumbly or shaggy but will hold together when squeezed into a ball. If more water is needed add a tablespoon at a time.
  • Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become overdeveloped and tough.
  • Shape the dough into disk 1-inch thick. Wrap the disk in plastic wrap and chill for at least 45 minutes. The dough can be refrigerated for up to 2 days and frozen for up to 2 months.
  • For a 9-inch pie plate roll the dough until is it 1/8-inch thick and 12-inches round. Fold the dough in half and then half again so that you have a quarter. Place the dough in the pie plate do the corner of the dough is centered. Gently unfold the dough so the pie plate is completely covered, and the dough is overhanging the plate.
  • Trim the dough so that there is about a 1-inch overhang all the way around. Fold the dough under so that it rests on the edge of the pie plate. Crimp the dough using a fork or create your own design.
  • Refrigerate the prepared dough for at least 45 minutes
  • Preheat the oven to 375 degrees F.
  • Remove the pie dough from the refrigerator and use a fork to dock the bottom of the pie dough. Line the dough with a large piece of foil so that it overhangs the edges of the dough. Press the foil lightly into the dough, so there are no gaps. Fill the foil with pie weights up to the to edge of the dough.
  • Bake the pie dough for 35 minutes. The visible edges should be golden brown and the center will be pale. Remove the pie weights and foil, return the pie dough to the oven and bake for another 10 minutes. The interior of the pie will turn golden brown.
  • Remove the pie crust from the oven and allow it cool to room temperature.

For the Cranberry Curd

  • If using frozen cranberries they don't need to be thawed before making the curd.
  • In a small bowl whisk together the whole eggs and egg yolks. Place a bowl with a medium-coarse strainer next to the stove.
  • Place the cranberries in a food processor and process until they are coarsely chopped. Place the cranberries, sugar, water and salt in a 3 or 4-quart saucepan. Zest the orange directly into the saucepan. Juice the orange and add 1/4 cup of orange juice to the saucepan.
  • Bring the mixture to a boil over medium-high heat and then reduce the heat to low and cook for about 5 minutes in order to extract as much juice as possible from the cranberries. Strain cranberry mixture through medium coarse strainer into a bowl, pressing on solids with a rubber spatula to extract as much puree as possible. Place a
  • Whisk eggs and yolks into cranberry mixture in the bowl. Return the mixture to the saucepan, Rinse out the bowl and place a fine mesh strainer over the bowl. Cook the cranberry mixture over medium-low heat, stirring constantly with rubber spatula, until the mixture is thickened and registers 175 degrees in multiple spots, 5 to 7 minutes.
  • Off heat, stir in butter until incorporated. Strain the cranberry mixture through the fine-mesh strainer. Press a piece of plastic wrap directly onto surface of curd, and refrigerate for at least 3 hours. (Curd can be refrigerated for up to 3 days.)

For the Cheesecake Filling

  • Place the cold cream cheese and. powdered sugar in a large bowl. With a handheld mixer beat the mixture on low speed until the ingredients are combined and then increase the speed to high and beat until the cream cheese mixture is smooth and cream. Taste the mixture and determine if you want to add additional sugar.
  • Add the vanilla extract. With the mixer on medium slowly heavy cream and when all the cream has been added increase the speed to medium high. Beat the mixture until the beaters start to leave visible tracks in the cheesecake filling and soft peaks have formed. You know you have soft peaks when you stop the mixture, lift up the beaters and the peaks of the whipped cheesecake slightly fold over. Do not overmix the filling. It is okay to undermix the filling, check for soft peaks and then continue to beat it until the right consistency is achieved.
  • The cheesecake filling can be made 3 days in advance and refrigerated until ready to assemble the dessert.

Whipped Cream Topping

  • Place the heavy cream and sugar in a stainless steel bowl. Start by whipping the cream on medium-low speed and then increase it to medium-high just until traces of the beater begin to appear in the cream and there are soft peaks.

Assembling the Pie

  • Microwave the apricot jam in a heatproof container for about 15-20 seconds or until it becomes more liquid and is easy to stir. With a pastry brush, brush the bottom and sides of the baked pie shell with the jam. This step will help keep the pie crust from becoming soggy after the cheesecake filling is added.
  • Fill the pie shell with the whipped cheesecake filling. Smooth the top until it is level. Chill the cheesecake for 30 minutes. Add the cranberry curd and spread across the top of the cheesecake filling.
  • Top the pie with the whipped cream and serve.


  • The pie can be stored in the refrigerator for up to 6 days.


This recipe can be made with a store-bought crust.  Follow the directions on the packaging for blind-baking the pie dough.
I have a Kitchenaid hand mixer with a balloon whisk attachment that does a great job of whipping heavy cream.  The speeds I've listed are for this mixer.  Your mixer may require different speeds.


Calories: 486kcal | Carbohydrates: 46g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 160mg | Sodium: 236mg | Potassium: 123mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1244IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 1mg