At long last…the next “I Tried It: Pinterest Recipes” series begins! And because life is short, we’re going to have dessert first!
I found this chocolate chip cheesecake pie recipe over at Oh, Mrs. Tucker and I thought it looked like a winner. The recipe promised only five ingredients were needed besides the store-bought graham cracker pie crust. If you already have a bought crust in your pantry then using it would certainly be quicker and easier, but given that I’d have to drive to the store and purchase a crust, and given that making my own graham cracker crust is neither terribly difficult nor terribly time consuming, I went for homemade.
I’ll give you the crust recipe shortly, but let me give you a few cheesecake recipe notes first. The good news, for me at least, is that all of the ingredients needed for this cheesecake pie are items I typically have in my pantry or refrigerator. That alone makes this a great “emergency” dessert. The thing that will slow you down is that the completed cheesecake needs to sit in the fridge for four hours after mixing so it can firm up.
I almost typed “so it can set” but didn’t because I thought telling you to let it sit to set sounded funny. But I digress.
The recipe calls for cream cheese but I used the light version and it worked out just fine. I also used store brand milk and my homemade vanilla.
I cut the amount of lemon juice from the 1/3 cup in the original recipe down to 1/4 cup because my husband does not like lemon desserts and I’m not overly crazy about them. I’m glad I made the cut, because the cheesecake tasted distinctly lemony. My daughter and I liked it but my husband commented on the lemon taste after one bite and refused to eat any more after his first piece. He said he will not eat it again if it tastes lemony. He’s not usually fussy about meals, so the next time I try this recipe I’ll cut the lemon down to a tablespoon or two and see how it works. I mention all of this about the lemon in case you aren’t a fan, either, so you can adjust the recipe to your taste.
The cheesecake pie would probably be delicious without the chocolate chips. You also might want to try a fruit topping or simply add some whipped cream.
And because this is a two-recipes-in-one post, here is the crust recipe. You mix it up right in the pie plate so there are minimal dishes to wash when you’re done. You’d be hard pressed to drive to the store, buy a crust, and get home faster than you could whip this up.
Graham Cracker Pie Crust
What you’ll need:
- 1 1/2 cups finely ground graham cracker crumbs (about one sleeve of graham crackers)
- 1/4 cup granulated white sugar
- 6 tablespoons butter, melted
What to do:
- Preheat your oven to 375 degrees.
- Measure 6 tablespoons of butter and then melt it in a small bowl in the microwave on in a small saucepan on the stove. Pour the butter into your pie plate.
- Meanwhile, put the graham crackers in a gallon-sized zip-top bag, squeeze out the air, and zip the bag closed. Use a rolling pin to crush the graham crackers. Measure to make sure you have a cup and a half of crumbs, then pour the crumbs into the pie plate on top of the butter.
- Pour the sugar into the pie plate on top of the graham cracker crumbs.
- Mix thoroughly with a fork until everything is evenly mixed and moistened.
- Press the mixture firmly and evenly on the bottom and up the sides of the pie plate.
- Bake the crust at 375 degrees for 5 minutes. Cool the crust before adding filling.
I hope you’ll try this cheesecake pie. Please let me know what you thought of the lemon taste..too much? Not enough? Or just right?
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