Cranberry Cream Cheese Crumb Pie

image of cream cheese whole cranberry sauce pie crust sweetened condensed milk lemon juice brown sugar cornstarch flour butter chopped walnuts or pecans oats arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Benjamin

Cranberry Cream Cheese Crumb Pie

Imagine the house is quiet, the morning sun is just beginning to peek through the kitchen window, and the scent of tart berries and buttery sugar is starting to drift upstairs. This Cranberry Cream Cheese Crumb Pie is more than just a dessert, it is an invitation to slow down and savor the season with the people you love most.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

Main Filling Components

8 oz Cream cheese softened
14 oz Sweetened condensed milk canned
16 oz Whole cranberry sauce canned
4 oz Lemon juice
1 tbsp Cornstarch

Pie Crust

1 9-inch Unbaked pie crust refrigerated or homemade

Streusel Topping

1/2 cup Brown sugar
1/2 cup All-purpose flour
1/4 cup Butter cold, cubed

Optional Additions

1/2 cup Chopped walnuts or pecans optional
1/4 cup Oats optional

Equipment

9-inch pie plate
large mixing bowl,
Pastry blender or forks
Small bowl

Method

Preheat your oven to 375 degrees Fahrenheit. Place your 9-inch unbaked pie crust into a glass pie plate, crimping the edges nicely.
In a large mixing bowl, beat the cream cheese until fluffy and smooth. Slowly pour in the sweetened condensed milk while continuing to beat. Add the lemon juice and cornstarch, mixing until incorporated.
Gently spread the whole cranberry sauce across the bottom of the pie crust. Pour the cream cheese mixture over the top.
In a small bowl, combine flour and brown sugar. Using a pastry blender or fingers, work in the cold butter until the mixture resembles coarse sand with pea-sized bits. Optionally mix in walnuts, pecans, or oats.
Sprinkle the streusel topping generously over the filling. Bake for 45 to 50 minutes, or until edges are golden and center has a slight jiggle.
Let the pie cool at room temperature for at least 1 hour, then refrigerate for at least 2 hours before serving to set properly.

Nutrition

Calories: 380kcalCarbohydrates: 48gProtein: 6gFat: 18g

Notes

Ensure cream cheese is at room temperature to avoid lumps. For gluten-free, use a gluten-free crust and flour. Add spices like cinnamon to the streusel for extra flavor. Store in refrigerator for up to 4 days or freeze for 2 months. Reheat in microwave if desired, but best served cold. Serve with whipped cream or cheddar cheese.

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