There’s just something magical about Baked Brie Cheese with Cranberries and Pecans—gooey, crunchy, and bursting with sweet-tart flavour. It’s an easy crowd-pleaser that feels fancy but is secretly so simple to make!
If you’re a cheese lover, then I’m sure you’re already well aware of the glory that is baked brie. As I said up there, there really is only one word to describe it. Magical. Baked brie, of any kind, is downright magical.
In this festive version, the combination of the ooey, gooey, melted warm cheese paired with the crunchy toasted pecans, and the orange and cinnamon infused cranberry sauce is one for the books. Sure, it makes a great Thanksgiving or Christmas appetizer, but this baby is so dang good (and obviously addicting!) that you’re gonna wanna make it on repeat all year round.
There’s a reason why brie cheese in general is much loved around the world. And, if you ask me, even more reason why baked brie is a crowd favourite. Without baking, it’s already gooey, creamy, and absolutely delicious—so just imagine what happens when you bake it! And with the perfect toppings (hellllo, cranberries and pecans!) and homemade crackers, you really can’t go wrong!
Baked brie will forever be one of my all time favourite appetizers. It makes a great addition to any charcuterie board or holiday table and you can dress it up in so many different and creative ways. But for now, it’s this baked brie cheese with cranberries that I’m ALL about. And after just one taste, I know you will be, too!
INGREDIENTS YOU’LL NEED TO MAKE BAKED BRIE CHEESE WITH CRANBERRIES AND PECANS
This baked brie cheese with cranberries and pecans is the perfect mix of creamy, tangy, and sweet. The brie gets nice and melty in the oven, and when you top it with the cranberries and pecans, it’s the ultimate combo of flavours and textures. Whether you’re hosting a holiday party or just want a decadent treat, this appetizer is guaranteed to impress. Here’s what you’re going to need to make it in a little bit more detail:
- Brie Cheese: Well, duh! Brie cheese is obviously the star of the show! It is a soft, creamy cheese with a delicate rind that becomes extra gooey when baked. Make sure to use a full wheel, not pre-sliced or wedges, for the best melt and texture. Both double and triple crème brie work beautifully in this recipe.
- Cranberries: Add a pop of tartness that balances out the richness of the brie. They’re also the perfect festive holiday touch! Fresh or frozen (not dried) cranberries work best in this recipe. If using frozen, just thaw them out a touch first.
- Keto-Friendly Sweetener: To bring out the sweetness in the cranberries without the carbs, a keto-friendly sweetener like erythritol or monk fruit works perfectly. It helps create a quick cranberry sauce that’s not overly sweet but just the right amount of balance. However, feel free to use regular sugar if you’re not following a low carb or keto diet.
- Water: The liquid base for the cranberry sauce. It helps cook down the cranberries and dissolve the sweetener, turning it into a delicious syrupy sauce.
- Orange Zest (optional): Adds a fresh, citrusy note that complements both the cranberries and the creamy brie. It’s optional, but trust me, it definitely takes the flavours up a notch. If you don’t have any oranges on hand, lemon or lime zest would also contribute a nice touch.
- Ground Cinnamon: A dash of cinnamon brings out the warm, cozy fall flavours, making this perfect for Thanksgiving, Christmas, or any warm and cozy gathering.
- Vanilla Extract: A little bit of vanilla enhances the sweetness and adds depth to the cranberry sauce.
- Chopped Pecans: Give a delightful crunch and a toasty flavour that pairs beautifully with the creamy brie and sweet-tart cranberries. I used pecans in this version but walnuts work great, too!
- Fresh Rosemary or Thyme (for garnish, optional): A sprig of fresh rosemary or thyme makes for a beautiful garnish and adds a lovely herby aroma to the dish.
HOW TO MAKE CRANBERRY AND PECAN BAKED BRIE (KEY TIPS)
You can find full instructions for how to make this gooey baked brie cheese with cranberries in the recipe card down below, but here are a few quick tips to keep in mind:
- Use a whole wheel of brie. For the best melt, always use a whole wheel of brie rather than pre-sliced or wedges. The rind helps hold the cheese together as it bakes and creates that perfect gooey texture inside. EXTRA TIP: If you have the time, let the brie sit at room temperature for 15-20 minutes before baking to ensure it melts smoothly.
- Make the cranberry sauce in advance. If you want to save time on the day of your event, you can prepare the cranberry sauce (with sweetener, water, and spices) ahead of time. Just store it in the fridge and warm it up gently when you’re ready to serve your baked brie.
- Toast the pecans for extra flavour. Toasting the pecans (or walnuts) in a dry pan for a few minutes before adding them to the top of the brie will bring out their natural nuttiness and add an extra layer of flavour. See this post for a quick and easy tutorial on how to toast pecans.
- Use a large, oven-safe dish. Make sure your baking dish is big enough to comfortably hold the brie and toppings without spilling over. A small pie dish, mini cast iron skillet, or a round baking dish works great for this.
- Slit the top of the brie before baking. For an even gooier, more evenly melted brie, make a few shallow slits in the top of the brie before baking. This allows the heat to penetrate more evenly and ensures the cheese melts out beautifully from the inside. Just use a sharp knife to make small cuts across the top of the rind—don’t cut too deep, just enough to let the cheese flow out during baking.
- Don’t overbake. Brie bakes quickly, so be sure to watch it closely! Bake for about 10-18 minutes at 350°F (175°C), just until it’s soft and gooey but not too melted to hold its shape. Overbaking can make it too runny or cause it to lose its creamy texture.
- After baking, let the brie rest for a few minutes before serving. This helps it firm up a little, making it easier to slice or scoop with crackers.
- Garnish with fresh herbs. A sprig of fresh rosemary or thyme makes for a beautiful garnish and adds a lovely aroma, giving your brie that extra “wow” factor when serving.
FREQUENTLY ASKED QUESTIONS
So, here’s the deal: you don’t have to take the rind off brie before baking—it’s totally a personal preference! The rind is edible and adds a little extra texture, so if you’re cool with that, just leave it on. But, if you’re all about that smooth, creamy bite (who isn’t, right?), you can totally peel it off before baking. Just use a sharp knife and carefully remove it, and you’ll be left with all that gooey goodness inside.
I prefer to leave the rind on but either way, it’s going to be delicious—promise!
Yes, you can definitely prep baked brie the night before, and it’s a total time-saver! You can toast the pecans in advance and make the cranberry sauce ahead of time—just store them separately in airtight containers until you’re ready to use them. When ready, top the brie and bake as directed in the recipe card down below.
Or you can assemble the brie with all your toppings—cranberries, pecans, and everything else—then cover it tightly and refrigerate it overnight. When you’re ready to bake, pop everything into the oven straight from the fridge (you might need to add an extra minute or two of baking time to compensate for the cold).
Ah, if your baked brie turns out rubbery, there might be a few reasons for that. First off, overbaking is usually the culprit. Brie has a pretty quick melt time, and if you leave it in the oven for too long, the cheese can become rubbery instead of soft and gooey. It’s best to bake it for about 10-18 minutes at 350°F (175°C)—just until it’s warm and gooey in the center.
Another reason could be using a low-quality brie or one that’s been sitting in the fridge for a while. Brie that’s past its prime can lose its creaminess and texture. Make sure you’re using a fresh wheel of good-quality brie for that smooth, melty goodness.
Lastly, temperature matters! If you bake your brie straight from the fridge without letting it come to room temperature, the cheese might not melt as evenly, which can lead to a rubbery texture. Let it sit out for about 15-20 minutes before baking to ensure it melts smoothly.
To store baked brie, first let it cool to room temperature after baking. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container to keep the cheese, cranberries, and pecans fresh. You can store it in the fridge for up to 2-3 days.
When you’re ready to reheat, preheat your oven to 350°F (175°C), then place the brie (still in the baking dish or wrapped in foil) back in the oven for about 10-15 minutes, or until it’s gooey and warm.
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BAKED BRIE CHEESE WITH CRANBERRIES AND PECANS
Ingredients
- 1 600g Round of Brie Cheese
- 1/2 cup Fresh Cranberries (frozen works too)
- 1/2 cup Keto-Friendly Sweetener* (like erythritol or monk fruit)
- 1/2 cup Water
- 1.5 tsp Orange Zest (optional but recommended)
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Vanilla Extract
- 1/4 cup Chopped Pecans or Walnuts* (optional)
- 1 Sprig of Fresh Rosemary or Thyme (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, combine cranberries, sweetener, water, orange zest, and cinnamon.
- Cook over medium heat for 10-12 minutes until cranberries burst and the sauce thickens. Stir in vanilla and let it cool slightly.
- Place the Brie on a parchment-lined baking sheet or an oven-safe baking dish big enough to hold it. Score the top of the cheese in a crisscross pattern.
- Spoon the cranberry sauce over the Brie, then sprinkle chopped nuts on top if you're using them.
- Bake for 15-18 minutes, or until the Brie softens but isn’t completely melted.
- Garnish with fresh rosemary or thyme, and serve with your keto crackers, regular crackers, or veggies.
Video
Notes
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