Description
A delightful dessert combining creamy filling with tart cranberries and a crunchy streusel topping. Perfect for holidays or family gatherings.
Ingredients
- 1 1/4 cups All-Purpose Flour (for crust)
- 1/2 teaspoon Salt (for crust)
- 1/2 cup Unsalted Butter, very cold, cubed (for crust)
- 1/4 cup Ice Water (for crust)
- 8 ounces Cream Cheese, softened (for filling)
- 1/2 cup Granulated Sugar (for filling)
- 1 large Egg Yolk (for filling)
- 1 teaspoon Pure Vanilla Extract (for filling)
- 12 ounces Fresh or Frozen Cranberries (for cranberry layer)
- 3/4 cup Granulated Sugar (for cranberry layer)
- 1/4 cup Orange Juice or Water (for cranberry layer)
- 1 teaspoon Orange Zest (optional, for cranberry layer)
- 1/4 teaspoon Ground Cinnamon (optional, for cranberry layer)
- 3/4 cup All-Purpose Flour (for streusel)
- 1/2 cup Packed Light Brown Sugar (for streusel)
- 1/2 teaspoon Ground Cinnamon (for streusel)
- 1/4 teaspoon Salt (for streusel)
- 1/2 cup Unsalted Butter, very cold, cubed (for streusel)
Instructions
- Whisk 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold unsalted butter until resembling pea-sized crumbs. Add 1/4 cup ice water to form a shaggy ball. Chill for at least 30 minutes.
- Roll the dough into a 12-inch circle, transfer to a 9-inch pie plate, trim edges, and crimp.
- Preheat oven to 375F (190C). Line crust with parchment and fill with weights. Bake for 15 minutes, remove weights, prick crust, and bake for an additional 5-8 minutes until golden. Cool completely.
- Beat 8 ounces cream cheese until smooth. Add 1/2 cup granulated sugar, 1 egg yolk, and 1 teaspoon vanilla extract, mixing until combined. Set aside.
- In a saucepan, combine cranberries, 3/4 cup sugar, and 1/4 cup orange juice. Simmer for 8-12 minutes until cranberries burst. Cool to room temperature.
- For streusel, whisk together flour, brown sugar, cinnamon, and salt. Cut in butter until coarse crumbs form. Chill if necessary.
- Preheat oven to 350F (175C). Pour cream cheese filling into cooled crust, spread evenly. Spoon cranberries over, sprinkle streusel generously. Bake for 45-55 minutes until streusel is golden and filling is set.
- Cool on wire rack for 2-3 hours. For best slicing, chill for at least 4 hours or overnight. Serve chilled.
Notes
Make sure your butter is very cold for a flaky crust. Store leftovers covered in the refrigerator for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American