Cranberry Cheesecake Pie: A Sweet and Tangy Fall Treat

Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a pie plate to form the crust.

Make the Cheesecake Filling:
In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

Prepare the Cranberry Topping:
In a small pot, combine cranberries, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 5-7 minutes).

Assemble the Pie:
Pour the cream cheese mixture over the prepared crust. Then, spoon the cranberry mixture evenly on top of the cheesecake filling.

Bake:
Bake the pie in the preheated oven for 40 minutes, or until the cheesecake is set and slightly golden around the edges. Let it cool to room temperature before placing it in the fridge to chill for at least 2 hours.

Serve:
Once chilled, slice and serve. For an extra indulgent touch, top with whipped cream before serving.

Serving and Storage Tips: