Description
A delightful fall dessert featuring a rich cheesecake filling with tart cranberries in a crumbly graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- ½ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 1 cup fresh cranberries
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom and sides of a 9-inch pie pan. Bake for 10 minutes and let cool.
- In a mixing bowl, beat together cream cheese and sugar until smooth. Add sour cream, eggs, vanilla extract, and cinnamon; mix until combined.
- Gently fold in fresh cranberries into the cheesecake mixture.
- Pour filling into the cooled crust and smooth the top. Bake for 50 minutes or until the center is set but slightly jiggly.
- Allow the pie to cool completely at room temperature before refrigerating for at least 4 hours or overnight. Serve chilled or at room temperature, garnished as desired.
Notes
Avoid overmixing the filling to prevent cracks. Make sure the cream cheese and eggs are at room temperature for the best texture.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: cranberry cheesecake, fall dessert, holiday recipe, cheesecake pie, easy dessert
