CRANBERRY-CHOCOLATE CHEESECAKE PIE
ACTIVE: 45 min l TOTAL: 5 hr 45 min l SERVES: 10 to 12
FOR THE CRUST
14 chocolate graham crackers, broken into pieces
3 tablespoons sugar
¼ teaspoon kosher salt
1 stick unsalted butter, melted
FOR THE FILLING
4 ounces semisweet chocolate, chopped
2 8-ounce packages cream cheese, at room temperature
⅔ cup sugar
¼ cup heavy cream
2 large eggs
1 teaspoon vanilla bean paste or extract
FOR THE TOPPING
12 ounces fresh or frozen cranberries
½ teaspoon vanilla bean paste or extract
1 cup sugar
1 cup water
1. Make the crust: Preheat the oven to 375˚. Combine the graham crackers, sugar and salt in a food processor and pulse until finely ground. Add the melted butter and process until the mixture looks like damp sand. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate. Place the pie dish on a rimmed baking sheet and bake until slightly darkened and set, about 12 minutes. Set aside to cool.
2. Meanwhile, make the filling: Reduce the oven temperature to 325˚. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; set aside. Combine 1 package cream cheese and ⅓ cup sugar in a large bowl and beat with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in 2 tablespoons heavy cream until combined. Beat in 1 egg, scraping down the bowl as needed. Beat in ½ teaspoon vanilla; set aside. Repeat the beating process with the remaining cream cheese, sugar, heavy cream, egg and vanilla in another large bowl; beat in the melted chocolate until smooth. Dollop alternating spoonfuls of each filling into the cooled crust and swirl the two flavors together with a knife.
3. Bake until the cheesecake is set around the edges but the center is still jiggly, 45 minutes to 1 hour. Let the pie cool to room temperature, then refrigerate until completely cold and set, at least 3 hours.
4. Meanwhile, make the topping: Combine the cranberries, vanilla, sugar and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer until the cranberries have popped and softened and the mixture has slightly thickened, 12 to 15 minutes. Transfer the cranberries to a heatproof bowl, cover and refrigerate until set, at least 1 hour. Spoon the topping over the pie before serving.
TWO WAYS TO CRIMP A PIE CRUST PHOTOGRAPH
52% of readers say the crust is the best part of the pie!
HOW TO MAKE A LATTICE PHOTOGRAPH
What’s on your pie?
Ice cream: 41%
Whipped cream: 21%
Both: 16%
Neither: 22%
RECIPES BY YOUNG SUN HUH, KHALIL HYMORE, STEVE JACKSON, AMANDA NEAL AND EMILY WEINBERGER; TURKEY PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAIGE HICKS. HOW-TO PHOTOS: STEVE GIRALT; PHOTOS: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: PAM MORRIS. CROUTONS: SHUTTERSTOCK. STUFFING ON A SPOON AND TURKEY: GETTY IMAGES. STUFFING: CHRIS COURT; PHOTOS: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: PAM MORRIS. BEETS, BRUSSELS SPROUTS, BUTTERNUT SQUASH, CAULIFLOWER, CARROTS AND POTATOES: ANDREW PURCELL. ACORN SQUASH: GETTY IMAGES; PHOTOS: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: PAM MORRIS. POTATOES: GETTY IMAGES; PHOTOS: RYAN LIEBE; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS. CRANBERRIES: GETTY IMAGES; PHOTOS: RYAN LIEBE; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS; YEAST: LEVI BROWN. FLOUR: GETTY IMAGES. BUTTERS: RALPH SMITH; PIE PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAIGE HICKS; HOW-TO PHOTOS: ANDREW PURCELL. ICE CREAM: LARA ROBBY. WHIPPED CREAM: GETTY IMAGES.