Remember when I professed my love for strawberries? Well, I’ve found another use for them. Fresh strawberries on top of a cheese pie.
I’ve been looking for something to make and somehow incorporate fresh strawberries. I didn’t want to make any type of cake, I’d already made a cookie and I didn’t want to make a sauce. I could have taken hubby’s suggestion and made us some strawberry shakes, but I was looking for something new.
When I first saw this recipe, I thought it sounded an awful lot like a cheesecake. Which, I guess it is essentially. It has a graham cracker crust, cream cheese, eggs, sugar and vanilla. I mean, doesn’t that sound like a cheesecake to you? The difference? It’s in pie form. 🙂
I ended up using a store bought graham cracker crust (from Big Lots – I love Big Lots!) since I had one. But, you could totally make your own. The original recipe also called for red currant jelly, which, I didn’t have, so I just used some seedless blackberry jam.
Call it what you like, Strawberry Cheescake or Strawberry Cheese Pie, the taste is the same – delicious!
Deluxe Strawberry Cheese Pie
Adapted from The All New Good Housekeeping Cook Book
Graham Cracker Crust (store bought or make your own – mine was store bought)
12 ounces cream cheese, softened
½ cup sugar
2 large eggs
½ teaspoons vanilla extract
1-2 pints of strawberries, hulled and cut in half
1/3 cup seedless jelly (I used blackberry)
Preheat oven to 350F.
In a medium bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat just until combined.
Pour cheese filling into crust (cooled, if you made your own). Bake until set, about 30 minutes. Cool pie completely.
In a small saucepan, heat jelly over medium-low heat until melted.
Arrange strawberries on top of pie. Brush with melted jelly. Refrigerate for at least 2 hours before serving.