Cranberry Cheesecake Pie with Maple Streusel Recipe
This Cranberry Cheesecake Pie with Maple Streusel combines a creamy, tangy cheesecake filling swirled with tart cranberry sauce and topped with a sweet, crunchy maple streusel. Made with a tender, homemade Wesson vegetable oil pie crust, this dessert is perfect for festive occasions or an indulgent treat year-round.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wesson Pie Crust
- 2 1/4 cups pastry or all-purpose flour
- 1/2 tsp baking powder
- 1 pinch salt
- 1/3 cup Wesson Vegetable Oil
- 6 tbsp buttermilk
- 1 tbsp packed brown sugar
- 2 tsp maple or vanilla extract
Streusel Topping
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup oats
- 1/2 cup chopped pecans
- 1/3 cup Wesson Vegetable Oil
- 1 1/2 tbsp maple syrup
- 2 tsp maple extract
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar (add 1/4 cup more for a sweeter filling)
- 1/3 cup sour cream
- 1 tsp pure vanilla extract
- 4 eggs
- 1/2 cup cranberry sauce
Instructions
- Prepare the Pie Crust: Preheat the oven to 375°F. In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk the Wesson Vegetable Oil, buttermilk, brown sugar, and maple or vanilla extract until combined. Add the wet ingredients to the dry and mix just until combined. Form the dough into a ball and roll on a floured surface into an 11-inch circle. Transfer to a greased 9-inch pie plate, flute the edges as desired, and chill for 30 minutes.
- Bake the Pie Shell: Line the chilled pie crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove from oven, carefully take out the weights and parchment, then set the crust aside to cool.
- Make the Maple Streusel: In a bowl, combine flour, brown sugar, oats, and chopped pecans. In a small bowl, whisk together Wesson Vegetable Oil, maple syrup, and maple extract. Add the wet mixture to the dry ingredients and mix until clumpy. Set aside.
- Prepare the Cheesecake Filling: Using a stand mixer with paddle attachment, beat the softened cream cheese and sugar on medium speed until smooth. Scrape down the bowl, then add sour cream and vanilla and combine well. Add eggs one at a time, fully incorporating each before adding the next, scraping the bowl as needed. Gently fold in the cranberry sauce by swirling it into the batter with a spatula without fully blending.
- Assemble and Chill: Pour the cheesecake filling into the cooled pie shell. Refrigerate for at least one hour to let the filling set slightly.
- Bake the Pie: Preheat the oven to 375°F again. Sprinkle the prepared maple streusel evenly over the chilled cheesecake filling. Place the pie on a baking sheet and bake in the center of the oven for 45 minutes, or until the filling is set but still slightly jiggly.
- Cool and Store: Remove the pie from the oven and let it cool for 45 minutes at room temperature. Once cooled, refrigerate until ready to serve.
Notes
- For a sweeter cheesecake filling, increase sugar by 1/4 cup as suggested.
- Pie weights or dried beans help keep the crust flat during blind baking.
- Be careful not to fully blend the cranberry sauce into the filling; gentle swirling creates a beautiful marbled effect.
- Chilling the filled pie before baking helps the filling set, minimizing cracking.
- Store any leftovers covered in the refrigerator for up to 3-4 days.
Keywords: cranberry cheesecake pie, maple streusel pie, cream cheese pie, fall desserts, holiday pie, homemade pie crust
