Cranberry Cheesecake Crumb Pie

Originally Posted on https://www.browneyedbaker.com/cranberry-cheesecake-crumb-pie/

Ingredients

• 1 recipe pie crust, homemade or refrigerated store-bought
• For the Cheesecake Layer:
• 8 ounces (226.8 g) cream cheese, at room temperature
• ⅓ cup (66.67 g) granulated sugar
• 2 eggs, at room temperature
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• For the Cranberry Layer:
• 14 ounce (396.89 g) can whole berry cranberry sauce
• 2 tablespoons cornstarch
• 1 tablespoon light brown sugar
• For the Crumb Topping:
• 1¼ cups (156.25 g) all-purpose flour
• ⅓ cup (73.33 g) light brown sugar
• ⅓ cup (66.67 g) granulated sugar
• 7 tablespoons unsalted butter, melted

Directions

• Prepare the pie crust according to the recipe, or unroll the store-bought crust into a 9-inch pie plate and flute edges.
• Preheat oven to 375 degrees F.
• Make the Cheesecake Layer: Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, lemon juice and vanilla extract, and beat on medium-low speed until smooth and creamy and no lumps remain. Pour the filling into the prepared crust.
• Make the Cranberry Layer: In a small bowl, stir together the cranberry sauce, cornstarch and brown sugar; spoon over cream cheese mixture and gently spread into an even layer.
• Make the Crumb Topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the cranberry layer.
• Bake until the crust and topping are golden brown, about 45 to 55 minutes. Cover loosely with foil during the last 10 minutes if needed to prevent over-browning. Cool on a wire rack for 1 hour, then refrigerate for at least 2 hours before serving. Leftovers can be stored in the refrigerator for up to 4 days.