Wesson Recipes

Cranberry Cheesecake Pie with Maple Streusel

Product Locator

Cooking Time

45 minutes

Prep Time

30 minutes

Serving Size

8 servings

Bring holiday cheer to the table with this Cranberry Cheesecake Pie with Maple Streusel—a dessert that’s as beautiful as it is delicious. At the base is a tender, flaky pie crust made with Wesson Vegetable Oil, offering a lighter and reliable foundation for the creamy cheesecake filling. Swirls of tart cranberry sauce add a festive touch, while the buttery crunch of maple-infused streusel topping ties everything together with a cozy sweetness.

Perfect for gatherings, this pie captures the flavors of the season in every bite—sweet, tangy, creamy, and crunchy. The Wesson crust comes together quickly and bakes up perfectly golden, making this recipe approachable for both experienced bakers and holiday first-timers.

Whether you serve it as a centerpiece for Thanksgiving, a sweet ending to Christmas dinner, or a weekend treat with coffee, this pie is sure to impress your guests and create those “just one more slice” moments.

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CONTAINS:

dairy, eggs

Ingredients

Wesson Pie Crust

Pastry or all-purpose flour 2 1/4 cups.

Baking powder 1/2 tsp.

Salt 1 pinch.

Wesson Vegetable Oil 1/3 cup.

Buttermilk 6 tbsp.

Brown sugar 1 tbsp, packed.

Maple or vanilla extract 2 tsp.

Streusel Topping

All-purpose flour 1 cup.

Brown sugar 1/2 cup, packed.

Oats 1/2 cup.

Pecans, chopped 1/2 cup.

Wesson Vegetable Oil 1/3 cup.

Maple syrup 1 1/2 tbsp.

Maple extract 2 tsp.

Cheesecake Filling

Cream cheese, softened 16 oz.

Sugar 1/2 cup (add 1/4 cup for a sweeter filling).

Sour cream 1/3 cup.

Pure vanilla extract 1 tsp.

Eggs 4 .

Cranberry sauce 1/2 cup.

Method

Wesson Pie Crust

Preheat oven to 375°F.

In a large bowl, whisk together flour, baking powder, and salt.

In another bowl, whisk together Wesson Vegetable Oil, buttermilk, brown sugar, and vanilla or maple extract until well incorporated. Add wet ingredients to dry and mix just to combine. Form into a ball and transfer pastry to a floured surface.

Roll pastry into an 11″ circle and place in a greased 9″ pie plate. Flute edges as desired and chill for 30 minutes.

To bake, fill pie shell with a round of parchment paper and fill with pie weights. Bake for 15 minutes.

Remove from oven and carefully remove the pie weights. Set aside to cool.

Maple Streusel

Prepare the streusel by combining flour, sugar, oats and pecans in a bowl.

In a small bowl, whisk together Wesson Vegetable Oil, maple syrup, and maple extract. Add wet ingredients to dry and mix, allowing the mixture to become a bit clumpy. Set aside.

Cheesecake Filling

In the bowl of a stand mixer fitted with paddle attachment, combine cream cheese and sugar. Beat on medium until smooth. Scrape down the bowl and add in sour cream and vanilla until well combined.

Add eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl after each addition to ensure the mixture is fully blended. Add cranberry sauce and gently swirl it into the mixture with a spatula. Pour into the pie crust and refrigerate for at least one hour.

Assembly Method

Preheat oven to 375°F.

When ready to bake, sprinkle the top of the pie with streusel mixture. Place the pie on a baking sheet and bake in the center of the oven for 45 minutes or until the filling is set and slightly jiggly.

Let the pie cool for 45 minutes and store in the refrigerator.