This recipe comes from S.Y. who signed up for dessert for Season 1, Episode 1 of the cooking club recently. This cheesecake was SO good and was a little different from any cheesecake I’ve ever had. If you’re a cheesecake fan definitely try it!
Strawberry Cream Cheese Pie with Graham Cracker Crust (from “More from Magnolia”)
1/2 c. unsalted butter, melted
1 1/2 c. graham cracker crumbs
1/2 c. chopped toasted pecans (to toast, place on a baking sheet in a 350 degree oven until lightly browned and fragrant…recipe says 15 min, but that was too long, started to burn…i’d say 10)
1/4 c. unpacked light brown sugar
1 lb (2 8 oz packages) cream cheese, softened
1 c. confectioners sugar
1/4 c. sour cream
1 teaspoon vanilla extract
1 pint strawberries, sliced in half
Preheat oven to 350 degrees.
CRUST: In a medium size bowl, combine the butter with the graham cracker crumbs, pecans, and sugar. Press firmly into lightly buttered 9 inch glass pie dish. Place an a baking rack and back for 12 minutes. Remove from oven and allow to cool on a wire rack.
FILLING: In a large bowl, on the low speed of an electric mixer, beat together the cream cheese and sugar until smooth and creamy. Add the sour cream and vanilla, and continue to beat on low speed until well combined.
Refrigerate the filling while the crust is cooling. When the crust is completely cooled, spread the filling evenly in the crust with a rubber spatula. Arrange the sliced strawberries on top in a decorative manner.
Refrigerate the pie for at least 8 hours or overnight to ensure that the filling sets.
and that’s it..easy as pie 🙂