Category Archives: Cheesecake

Blueberry Sour Cream Torte

A week ago I was talking with a friend about pie and they mentioned a rather easy and super-tasty tort. It’s like a pie and a cheesecake and it has blueberries. I love blueberries. And of course I also love pie and cheesecake.

Today I added to my Sunday to-do’s the torte recipe that was sent special delivery by Edith. It was very easy and made the house smell great.

The crust:

1/4 cup butter

1/4 cup sugar

2 egg yolks

2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

Pre-heat your oven to 400F. Combine the butter, sugar and egg yolks. Stir in remaining ingredients until it forms a dry, coarse meal. Press 2/3 of the mixture into the bottom of a 9 in. spring form pan. Bake for 10 minutes and allow to cool. Press the remaining mixture 1 inch up the side of the spring form. Reduce heat to 350F. Set crust aside.

The filling:

4 cups fresh blueberries

1/2 cup sugar

1/4 cup quick cook tapioca

1/2 tsp finely shredded lemon peel

1/2 tsp round cinnamon

1/8 tsp ground nutmeg

Combine ingredients and let stand 15 minutes. Cook in medium saucepan until bubbly. Pour into crust.

The filling:

2 egg yolks

2 cups sour cream

1/2 cup sugar

1 tsp vanilla

Blend ingredients and spoon over blueberries. Bake in over at 35F for 45 minutes. Allow to cool for about an hour. Then chill for 4 hours.

I love the taste of blueberries and the consistency of a cheesecake with a graham cracker crust. I would suggest greasing the spring form before pressing the crust. Most of the crust for the torte I baked is stuck to the bottom of the pan. I liked it and Andre, my stepson, liked it enough to have 2 pieces. I might do that too.

blueberry sour cream torte2

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Filed under Bluberry Pies, Cheesecake, Fruit Pies

The worlds easiest cheesecake pie recipe…in the world

A couple of weeks ago, I was in a Dollar General Store. Dollar General has all kinds of discounted stuff; housewares, furniture and (surprisingly good) food. While I was perusing snacks for the kid’s school lunches I found brand-name, pre-made graham cracker pie crusts. As I stared and thought about what I could do with them, an elderly woman approached me and said, “you could use those to make the worlds easiest cheesecake pie.” An easy cheesecake pie? Do tell!

The crust!:

1 pre-made graham cracker pie crust

The filling!:

1 and a half blocks of cream cheese (at room temperature)

1 cup of sugar

3 eggs

In a pinch on Thanksgiving Day? You're welcome!

Cheesecake pie, it’s what’s for breakfast.

Your prep time will be about 5 minutes and bake time is 30 minutes…

Pre-heat your oven to 350F. In a large mixing bowl and using a hand mixer, blend the cream cheese and sugar until smooth. Add eggs, one at a time, and don’t overblend. Pour cream cheese mixture into your pie crust. Bake for 30 minutes or until the top is slightly golden brown. The filling will be puffy and a bit jiggly but it will fall and settle as it cools. Allow to cool completely and refrigerate for a couple of hours. Serve plain or you can add any fruit, or even chocolate, topping.

I had a slice for breakfast and all I can say is, should you decide to make this, all will be right in your world:) And thank you, wise woman in Dollar General!

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Filed under Cheesecake, Graham Cracker Crust Pies

Bacon Cheesecake with an assist from The Bacon Goddess

Bacon cheesecake is fleeting.

Bacon cheesecake is fleeting.

This is a recipe for a bacon cheesecake. If you like bacon, and you like cheesecake, you’re welcome…

This recipe is a combination of 2 different recipes with elements coming from the Bacon Goddess and other elements coming from the Baby Screamin its Head Off in the Middle of the Night and Ruinin my Life Pie, which is also posted on my blog.

This was created for a Friday afternoon gathering at my place of employment. It went over well. I’m not going to pull your leg, this is damn good.

The Bacon!:

10-12 strips (about 1 lb.) of thick-cut bacon, as lean as possible

Prep:

Pre-heat your oven to 400F. Cover a sheet pan in tin foil. Lay out the strips on your sheet and make sure they aren’t touching. They’ll stick together and won’t cook. Bake  it 15-20 minutes or until it looks crisp. Remove from oven and place on a plate with paper towels on it so it can cool and crisp. Once cooled, put it into a food processor and pulse it a couple of times so you have your crumble. Set aside.

Set your bacon grease aside. You’ll need it for your crust.

The crust!:

2c (about 2 packages) of graham crackers

2tbsp brown sugar

4tbsp butter, unsalted and melted

2tbsp bacon grease

About 3 tbsp bacon crumble (this isn’t science, you can use your judgement)

Prep:

Set oven to 350F. Liberally grease a 9 inch spring form pan. Break up your graham crackers into food processor and blend until fine. Add sugar and mix. Add melted butter and bacon grease and blend until it looks coarse. Add bacon crumble and pulse until blended. Dump your mix into spring form and press along bottom and up the sides a bit. Place on center rack of oven for 8-10 minutes. Keep an eye on it, you don’t want to burn it. Remove from oven and let cool completely. It should be cooled by the time you’re ready to pour the filling.

Keep your oven at 350F…

The filling!:

I'm cute AND delicious!

I’m cute AND delicious!

32oz. (4 8 ounce packages) cream cheese at room temperature

1 3/4c white sugar

2 tbsp vanilla extract

5 eggs

1 egg yolk

3/4 of your remaining bacon crumble

Prep:

In a large mixing bowl, blend your cream cheese until smooth. Add sugar and vanilla and blend until smooth. Add bacon crumble and combine. Add one egg at a time to your mix and blend just until combined. Don’t over blend, you get too much air in your mix and the cheesecake will fall. Add yolk and blend until combined. Scrape the sided with a rubber spatula and blend to make sure your filling is mixed well.

Grease the side of your spring form above the crust line.

Pour your filling into the spring form.

On the bottom rack of your oven, place a pan with about an inch of water in the pan. This helps reduce the possibility of cracks in the side and top of your cheesecake.  Place your cheesecake on the rack above the water pan.

For the results I got, bake for 42 minutes at 350F. At 42 minutes, open your oven,  take your remaining bacon crumble, and spread evenly over the top of the cheesecake. Put back in oven and bake an additional 3 minutes.  By now, your cheesecake should be a golden brown around the edges.

Turn off oven and remove cheesecake. Run a thin knife around inner edge of spring form so cheesecake properly detaches from pan as it cools. Put it back in oven and leave the door cracked, about 40 minutes. This allows it to finish baking as its cooling. Remove and chill in fridge about 3 hours or until you are ready to eat one of the best desserts you’ll have in your life:)

Bacon Cheesecake2

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Filed under Cheesecake, Graham Cracker Crust Pies, Unique Pies

Uncle Nettie’s Secret Weapon

Andre photo bombs the secret weapon

Welcome through the doorway and into the holiday season. This recipe, a cherry pie baked into the center of a cheesecake, was created for a Halloween bake-off at work. I didn’t win any prizes for this although it was a dessert that disappeared.

This concoction is dedicated to a friend who recently flamed out. I found out the day I made this that he had decided to make the jump. In front of a train. A crazy pie for a wild and crazy guy (who was also ring bearer at my wedding). RIP Paul Addis, you would have liked this one, my friend. It’s called Uncle Nettie’s Secret Weapon…

You will need a 9 inch pie tin and a 10 inch spring form for this concoction. A food processor and a hand-held electric mixer would be helpful too.

Move your oven rack to a lower position. Pre-heat your oven to 350F.

The Crust:

1 1/4 cups unbleached all-purpose flour

1/2 tsp. sugar

1/4 tsp. salt

10 tbsp. (1 1/4 sticks) chilled unsalted butter, cut into 1/2 inch cubes

3 tbsp. cold water

In a food processor, mix the flour, sugar and salt. Add butter and blend using on/off turns. Process until coarse meal forms. Add water and blend using on/off turns. Add water by teaspoon if dough seems dry.

Butter or vegetable oil the inside of a 9 inch pie pan. A smaller pie tin would probably be best as you want to make sure the pie you put in the cake is a bit smaller and more dense. Dense is key as you don’t want the pie to come apart in transfer.

On a lightly floured surface, roll out the dough into a 12 inch diameter circle. Transfer to a 9 inch pie dish. Clip the dough to the edge of the pie tin. No need to flute or crimp the edges, it’s going into in a cheesecake.

Line the crust with foil and place dried beans or pie weights. Bake 10-15 minutes. Remove the foil and beans. Bake for another 10-15 minutes or until the crust is a light brown. Set aside to cool. Once cooled, create a tin foil collar for your crust, making sure your edges are covered. You don’t want to burn the edge when you bake the pie with the filling.

The Pie Filling:

2 16 oz. cans (equal to 4 cups) TART cherry pie filling

1/4 cup granulated white sugar, or as needed

2 1/2 tbsp. quick cooking tapioca

1/8 tsp. salt

1 tbsp. fresh lemon juice

1/2 tsp. pure vanilla extract

1 tbsp. cherry brandy

Place the cherries in a large bowl. Add the sugar, tapioca, salt, lemon juice, vanilla extract, and almond extract and mix with a large wooden or plastic spoon until joined. Pour the mixture into the baked pie shell. Spread the cherry filling to the tin foil collar.

Bake at 425F, for 30 minutes. Reduce heat to 350F and bake an extra 25-30 minutes.

Place on wire rack. Let cool completely. Transfer to fridge and allow 1-2 hours to chill. Two hours would be optimal.

Ready for the taste test

The Cheesecake:

4 8-oz. cream cheese (low-fat or regular), softened

1 cup unsalted butter, softened

1 1/2 cups sour cream

1/2 cup heavy whipping cream

1 3/4 cup white sugar

1/8 cup cornstarch

1 fluid oz. (shot) Cherry Brandy

1 tsp. vanilla extract

5 eggs

1 egg yolk

Bring all ingredients to room temperature.

Pre-heat oven to 375 degrees. Wrap outside of 10-inch spring form pan with foil. Butter the inside of your spring form.

In large bowl, blend cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add cherry brandy and vanilla. Stir in eggs and egg yolk one or two at a time, mixing thoroughly between each addition.

Pour half the batter into your spring form. Separate your chilled pie from the pie tin (we lined a plate with plastic wrap and turned the pie upside to separate). Remove the plastic wrap from the top of the pie. Place the pie into the cheese cake mix. Pour the remaining batter over the top of the pie. Place the spring form in another pan at least 1 inch wider and add at least one inch of water to outside pan (prevents cracks in sides of the cheesecake). Bake on center rack for approx. 80-90 minutes or until the top of your cheesecake is a golden brown.

Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from spring form pan.

We sampled some before I brought it in to work just to be sure it was ok;) My wife liked the tartness of the cherry pie. The kids didn’t. I thought it could be a little more sweet but that’s my taste. The cheesecake itself seemed a bit flat and not as fluffy as your usual cheesecake. Then again, it had a pie in the middle of it.

My recommendation would be to add your own flavor to this and build on the beta version of this creation.

Shine on, Paul. You will always be in my heart.

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Filed under Cheesecake, Cherry Pies, Homemade Pie Crust Pies, Unique Pies

Pie #49 – Halloween Pumpkin Cheesecake Pie

Our annual Halloween party is happening Friday. Each year, the Agency has a party with pumpkin carving, a bake-off, and costume contest. I’ve been a purple monster, a bunny with a black eye, a cow, and this year, my favorite animated character, Snoopy. I also baked a pie for the bake-off. Pie 49 is a Halloween Pumpkin Cheesecake pie. This recipe comes courtesy of You Want Pies With That? on blogspot. The creator of this recipe is Branny of Branny Boils Over. She won a pie contest with this recipe and I’m hoping to win as well. I’m hearing there’s nifty prizes:)

The crust!:

And the holiday season is here...

8 oz. Chocolate Teddy Grahams

4 tbsp. unsalted butter, melted

Blend the Teddy Grahams in a food processor until fine. Add the butter and blend until joined. Pour into a 9.5 inch pie pan and, working from the center out, press along bottom and up sides of pan. Refrigerate until you’re ready to add the filling and cheesecake.
The filling!:

1 15oz. can packed pumpkin puree (I ended up using about 2 cans as there wasn’t enough for a 9.5 in. dish)

1/2 cup evaporated milk

3/4 cup brown sugar

1 1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

1/4 tsp. salt

4 eggs

For the cheesecake (you’re going to have some leftover):

8 oz. cream cheese

1 egg

1 tsp. vanilla

1/2 cup white sugar

To make the pumpkin filling, beat the eggs and sugar. Add the spices, puree pumpkin, and evaporated milk. Whisk to combine.

To make the cheesecake filling, beat cream cheese with a mixer until softened. Add sugar and blend in egg. Add vanilla. Blend until smooth.

To assemble the pie: pour pumpkin filling into graham cracker crust. Pour cheesecake filling into a zip top bag and snip off end. Or if you have a piping kit, you can use that as well. To make the spider web design, lightly pipe concentric circles of cheesecake into the pumpkin filling. Using a clean knife, drag the blade of a knife from the outer edge of the pie towards the center, wiping the knife between drags.

Bake in a 300 degree oven for 60 minutes.

The pie looks good but I won’t be tasting this tonight.  It will wait unti the  finished product is presented at the bake-off. It’s a gamble. I’ll let you know if it worked out.

Until number 50…

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Filed under Cheesecake, Graham Cracker Crust Pies, Pumpkin Pies