RECIPE: Cheesecake Dessert Pie – MADE EVERYDAY

RECIPE: Cheesecake Dessert Pie – MADE EVERYDAY

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This might be the fastest post ever posted on my site!

I made this cheesecakey pie over the weekend (along with 6 other pies. Haha. For 12 people. It was pre-Thanksgiving pie-testing frenzie). And I thought, I’ll never get around to sharing it on the blog before Thanksgiving. So I typed out the recipe to simply share on Instagram and I then told myself—Don’t overthink it.

So what if you don’t have step-by-step pics of the crumbly graham crackers whirling in the food processor? Or that gorgeous slice-of-pie backlit shot with cherry juice dripping from the fork? Take a quick photo of the pie as you walk up to your brother’s house for dinner, and share the dang thing, so other’s can enjoy it too!

So here you go!
This was a fan favorite on Sunday.  I hope you try it out for Thanksgiving, or any day of the week.


Pies pictured above:
• German Chocolate Pie (Marie Callender’s recipe)
• Pecan Pie (mix of the Karo recipe and @iambaker)
• Lemon Cream Pie (recipe here on my site)
• Cherry Cheesecake Dessert Pie (recipe below)
• French Silk (womp womp. Didn’t work so well WIP)
• Banana Cream (also womp womp. I used banana pudding and the flavor was funky)
• Pumpkin Pie in the middle! (recipe here on my site, and also on every can of pumpkin!)

CHEESECAKE DESSERT

This is a faux cheesecake kind of dessert that my mom has made for years. She normally makes it in a 9×13 pan or in a 10″ springform pan. But this week I tried a pie version and we loved it! It has that zingy cheesecake taste, but is soft and fluffy.
Top the dessert or pie with any fresh fruit, pie filling, or jam. I went with cherry pie filling this time and it was beautiful (and yummy).

INGREDIENTS:
Graham Cracker Crust (make your own or buy)
To make your own crust:
• Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, 1/4 cup melted butter.
• Press into a pie pan or 9×13 dish.
• Bake at 350 for 8-10 mins. Let it cool. Your kitchen will smell amazing.

1 (16 oz) carton of low-fat cottage cheese (or 8 oz lite cream cheese)
1 cup powdered sugar
1/3 cup lemon juice
2 (8 oz) cartons Cool Whip (substitute real whipped cream if preferred)
Can of Pie Filling, or fresh fruit and jam

STEPS:
• In a food processor combine the cottage cheese and powdered sugar; whirl until cottage cheese is smooth and creamy.
• Add lemon juice and mix until well combined.
• Pour mixture into a large bowl; fold in whipped topping. Carefully mound the mixture into cooled crust. If you are making a pie, you will only need about 1/2 of this….or you can make 2 pies! Or one 9×13 pan, or a 10″ springform pan. Refrigerate.
• Before serving, decorate the top with well drained sliced fresh fruit, or drizzle with slightly warmed up jam (to soften the jam), or top with fruity pie filling.

Then load the pies in your car and ask your husband, “these will be okay back here, right?”
Famous last words.
Enjoy!


Check out these other yummy pies recipes in the RECIPES TAB:
NEVER FAIL PIE CRUST
LEMON CREAM PIE
CLASSIC PUMPKIN PIE
KEY LIME, MINI PIES



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