Can I make this pie ahead of time?

Absolutely! This pie loves being made ahead. The layers firm up beautifully overnight.

Can I use jellied cranberry sauce instead of whole berry?

You can, but you’ll lose that lovely fruit texture. Whole berry is the way to go if you can swing it.

What if I don’t have pecans for the crumb topping?

Swap them for oats or leave them out entirely. The pie will still be delicious.

Can I freeze this pie?

Yes! Once fully cooled, wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.

How do I store leftovers?

Keep them covered in the fridge for up to 5 days. The crumb stays surprisingly crisp!

3 Genius Cranberry Cream Cheese Crumb Pie Tricks

Description

This Cranberry Cream Cheese Crumb Pie is the ultimate festive dessert—rich, creamy, sweet, tangy, and topped with a buttery golden crumble. With its silky cream cheese filling, bright cranberry layer, and irresistible crumb topping, this pie brings holiday magic to every bite.

Ingredients

Scale

Pie Crust

2 pre-made pie crusts

Creamy Dreamy Layer

16 oz cream cheese, softened
28 oz sweetened condensed milk
½ cup lemon juice
Zest of 1 orange

Cranberry Layer

2 cans (16 oz each) whole berry cranberry sauce
4 Tbsp cornstarch
2 Tbsp light brown sugar
½ tsp cinnamon (optional)

Crumb Topping

½ cup salted butter, melted
⅔ cup all-purpose flour
4 Tbsp light brown sugar
½ cup chopped pecans

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Instructions

Preheat oven to 350°F (175°C). Fit the two pre-made pie crusts into 9-inch pie pans.
In a large bowl, beat softened cream cheese until smooth. Add sweetened condensed milk and mix again until creamy.
Add lemon juice and orange zest; mix on low until the filling thickens slightly. Divide evenly into the pie crusts.
In a separate bowl, mix cranberry sauce, cornstarch, brown sugar, and cinnamon. Spoon gently over the cream cheese layer without mixing layers together.
For the crumb topping, combine flour, brown sugar, and pecans. Pour melted butter over and mix until clusters form. Sprinkle evenly over both pies.
Bake for 55–60 minutes until the topping is golden and the edges are set.
Cool completely on a wire rack, then chill for at least 4 hours (or overnight) for clean slices.

Notes

Whole berry cranberry sauce gives the best texture, but jellied can be substituted.
Pecans can be swapped for oats for a nut-free crumble.
For quickest prep, warm cold cream cheese in 15-second microwave intervals (don’t melt it).

Chill before slicing—this makes the layers firm and easy to cut.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 485 kcal
Sugar: 42 g
Sodium: 260 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 75 mg