Cranberry Cheesecake Pie: A Sweet and Tangy Fall Treat

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Serving Suggestion: This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Variations:

Fruit Alternatives: You can swap the cranberries for other fruits like blueberries, raspberries, or even mixed berries for a different flavor profile.

Gluten-Free: To make this pie gluten-free, substitute the graham cracker crumbs with gluten-free graham crackers or almond meal.

FAQ:

Q: Can I make this pie ahead of time?
A: Yes, this pie can be made a day ahead. Just be sure to allow it to chill in the fridge for a few hours before serving.

Q: Can I use frozen cranberries?
A: Yes, frozen cranberries work perfectly well in this recipe. Just be sure to thaw them before cooking.

Q: How do I know when the cheesecake is fully set?
A: The cheesecake will be slightly firm to the touch around the edges but may still jiggle slightly in the center. It will firm up more as it cools.

This Cranberry Cheesecake Pie is a delightful treat that combines the richness of cheesecake with the tartness of cranberries. It’s easy to make and perfect for any occasion. Enjoy every bite of this festive dessert!