Are you looking forward to a great Memorial Day barbecue or picnic this weekend? Need a simple summery dessert to take along? Strawberry Cheesecake Pie is an easy cheesecake-like dessert that is a perfect dessert for Memorial Day weekend. Really, it’s so simple that you might find yourself looking for reasons to make it year-round!
Start by making a graham cracker crust. Alternatively, you could use a regular pie crust, but you would need to par-bake it before adding the cheesecake filling. For the graham cracker crust, you will need about 9 graham crackers turned into crumbs. Use a food processor for the easiest method, but you can also place them in a resealable bag and crush them with a rolling pin. Then, add 3 tablespoons of white sugar and mix those together.
To that, add 4 tablespoons of melted butter, mix together, and the press the crumbs onto the sides and bottom of the pie plate.
Next up, cheesecake filling! Here is what you need…
Make sure that the cream cheese is room temperature. Otherwise, it won’t combine as nicely with the eggs and sugar. Start by beating together the cream cheese and sugar in a mixing bowl.
Next, you will add the eggs one at a time, and mix together really well between additions.
The filling is really yellow in my case because I’m using eggs from our chickens, and they’re very orange-yellow with gigantic yolks!
Pour the filling into the pie crust.
Then, you’ll bake the pie until the center is almost set. It will look kind of puffy when you take it out of the oven.
But, as it cools to room temperature, it will settle more.
Next, you’ll make the strawberry glaze. Mix together cold water and cornstarch until there are no lumps. Heat that on the stovetop until it bubbles and thickens. Add the strawberries, stir well, and then pour it on top of the pie. Refrigerate the pie for at least 2 hours until ready to serve!
Strawberry Cheesecake Pie
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs about 9 graham crackers
- 3 tablespoons white sugar
- 4 tablespoons unsalted butter
Cheesecake Filling
- 1 8-oz pkg cream cheese at room temperature
- 3 tablespoons white sugar
- 2 eggs
- 1 teaspoon vanilla extract
Topping
- 1/2 cup cold water
- 1 tablespoon cornstarch
- 2 to 3 cups fresh strawberries sliced
Instructions
- In a pie plate, mix together graham cracker crumbs and sugar. Add the butter, and mix well. Press up the sides and on the bottom of pie plate and set aside.
- Preheat oven to 350 degrees F. In a mixing bowl, beat cream cheese and sugar until well mixed. Add eggs one at a time, mixing well after each addition. Beat in vanilla. Pour into prepared crust. Bake in preheated oven for 15 to 18 minutes, until center is almost set. Cool on a wire rack.
- Next, make the strawberry topping. Mix together cold water and cornstarch until there are no lumps. Heat on medium heat until it bubbles and thickens. Add the strawberries, stir well, and then pour over cheesecake filling. Refrigerate pie for at least 2 hours, until ready to serve.
Adapted from Taste of Home
