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Strawberry Cheesecake Pie

Source of Recipe

From "The Loving Kitchen" by LeeAnn Rice


Recipe Introduction

"I make several of these during strawberry season. This cool and creamy pie is not as heavy or dense as a classic cheesecake, but it will still satisfy a cheesecake craving. If you are short on time, you can always purchase a ready-made graham cracker crust, but I promise you, you will not regret the time put into a homemade crust. It truly makes the pie."

List of Ingredients

◦  1½ cups graham cracker crumbs
◦  ¼ cup sugar
◦  ¼ cup (½ stick) butter, melted
◦  2 cups sliced strawberries, plus more for garnish, divided
◦  2 tablespoons sugar
◦  1 (8-ounce) package cream cheese, softened
◦  ½ teaspoon vanilla extract
◦  Dash of nutmeg
◦  1 (8-ounce) container frozen whipped topping, thawed
◦  Extra berries and melted dark chocolate chips, for garnish



Recipe

Preheat the oven to 375 degrees.

Combine the cracker crumbs and sugar in a medium bowl. Stir in the melted butter. Firmly pat the crumb mixture into the bottom and up the sides of a pie dish. Bake for 8 minutes. Remove from the oven and cool completely on a wire rack.

Place 1½ cups of the sliced strawberries in a small bowl and mash them with a potato masher. Mix with the sugar and set aside.

In a large bowl beat the cream cheese with the vanilla and nutmeg with a hand mixer or in a stand mixer until smooth and creamy. Add the crushed strawberries and blend well. Fold in the remaining ½ cup of the sliced berries and the whipped topping. Spoon the mixture into the cooled pie crust.

Refrigerate for about 1 hour and then garnish with sliced strawberries and drizzled chocolate or with chocolate-covered strawberries.

Cover and refrigerate overnight.


Makes 8 servings