Ingredients:
Cranberry Filling:
10 oz fresh cranberries
7 tablespoons granulated sugar
2 teaspoons grated orange zest
1/2 cup water
Crust and Topping:
2 1/4 cups all-purpose flour
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup unsalted butter, softened
1 tablespoon unsalted butter, melted
Cheesecake Filling:
12 oz cream cheese, softened
1/2 cup granulated sugar
2 teaspoons cornstarch
1 egg, slightly beaten
1 teaspoon vanilla extract
Instructions:
Cranberry Filling Preparation:
In a heavy saucepan, combine cranberries, granulated sugar, orange zest, and water. Stir thoroughly.
Bring the mixture to a boil over medium-high heat, then reduce to medium-low.
Simmer for 10 minutes or until cranberries are soft. Set aside to cool.
Crust and Topping:
Preheat the oven to 350°F (177°C). Grease a 9-inch glass pie dish.
In a large bowl, mix flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt.
Add the softened butter to the dry ingredients. Blend with a pastry blender or fork until the mixture is crumbly.
Press about 2 cups of the mixture into the bottom and sides of the prepared pie dish. Bake for 8 minutes, then cool.
Add the melted butter to the remaining crumb mixture, mix with a fork, and set aside for the topping.
Cheesecake Filling:
In a mixing bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth.
Add the slightly beaten egg and mix until combined. Stir in the cornstarch.
Spread the cheesecake mixture evenly over the cooled crust.
Assembly and Baking:
Gently spoon the cranberry filling over the cheesecake layer, leaving a 1/2-inch border around the edges.
Sprinkle the reserved crumb mixture over the cranberry layer.
Bake for 33-38 minutes, until the topping is golden brown and the cheesecake layer is set.
Cool for 1 hour, then refrigerate for at least 2 hours before serving. Store in the refrigerator.
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