Description
A pecan graham cracker crust, swirl of strawberry jam, topped with classic cheesecake and fresh whipped cream. This darling of a pie makes the rounds; in go back—oohs, ahhs, and mmm mmm goods.
Bonus: no water bath essential.
Ingredients
- FOR THE CRUST:
- 1 cup Plus 2 Tablespoons Graham Crackers
- ¾ cups Pecans, Coarse Chopped
- 2 Tablespoons Light Brown Sugar, Packed
- 2 Tablespoons Unbleached Flour
- ¼ teaspoons Ground Cinnamon
- ¼ teaspoons Fine Sea Salt
- 5 Tablespoons Unsalted Butter, melted
- FOR THE FILLING:
- sixteen oz., weight Cream Cheese, At Room Temperature
- ½ cups Cane Sugar
- 3 Tablespoons Milk
- 3 Tablespoons Fresh Lemon Juice
- ¼ teaspoons Ground Cinnamon
- 1 teaspoon Vanilla Extract (or Paste)
- 2 Eggs (huge)
- ⅓ cups Strawberry Jam
- FOR THE WHIPPED CREAM:
- 1 cup Heavy Whipping Cream, Cold
- 1-½ Tablespoon Powdered Sugar
- ⅛ teaspoons Ground Cinnamon
- ¼ teaspoons Vanilla Extract (or Paste)
Preparation
For the crust:
Preheat oven to 350˚F. Lightly coat a 9-inch pie pan with butter. Set apart.
Crumble graham crackers in a meals processor till nice, then region in a medium bowl. Add coarse chopped nuts, brown sugar and flour to the processor bowl. Pulse in long bursts till satisfactory in texture. Combine with graham cracker crumbs. Add cinnamon and salt. Mix properly, then add melted butter. Stir with a fork then spatula until butter coats the crumbs and is evenly dispensed.
Spread crumbs throughout the lowest of the pie plate. With your palms, a tart tamper, or the back and aspect of a small measuring cup, press the graham cracker mixture into the lowest and up the perimeters of the pie plate. Refrigerate for five–10 mins.
On the center oven rack, bake the crust for six mins. Let cool most effective for three–four minutes on a wire rack.
For the filling:
Meanwhile, in a medium bowl on medium-high speed, beat softened cream cheese and sugar until mild and fluffy. Add milk, lemon, cinnamon, vanilla and egg. Continue blending until smooth and creamy, approximately 2–3 mins.
Reduce oven temperature to 325°F.
After pie crust has cooled 3–four mins, use both a small offset spatula or the lower back of a spoon and spread strawberry jam throughout the lowest center of the graham cracker crust. Try to avoid pulling the graham cracker crust while spreading the jam.
Give the cheesecake mixture a stir, then layer atop the strawberry jam. Using the tip of a knife, gently swirl (so as no longer to disturb the strawberry) to eliminate air bubbles.
Bake 45–47 minutes. Because ovens range, start checking between 35–40 mins. The cheesecake is finished whilst ¾ of the outer edge is about with a mild wiggle within the middle.
Let the cheesecake cool completely, then switch to the fridge for six hours or ideally overnight.
For the whipped cream:
Chill a medium (preferably glass or metallic) bowl and electric beaters within the freezer for as a minimum 15 mins.
Using an electric mixer beginning on medium-low, beat cream, powdered sugar, cinnamon and vanilla until it begins to thicken. Increase the velocity to medium-excessive and maintain until stiff peaks shape. Avoid over beating. Pipe or unfold the whipped cream on top of the cheesecake, then upload clean sliced strawberries proper earlier than serving. Enjoy!
Notes:
• At 6,300 ft altitude, use an additional half tablespoon butter within the crust.
• If graham cracker crumbs feel dry whilst mixing, wet your hands underneath water and continue with the crust.
• For the high-quality whipped cream, use a medium-sized deep glass or metal bowl. Place the bowl and beaters inside the freezer for a minimum of 15 minutes.
• Whipped cream may be made early, protected, and refrigerated up to a few hours.
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