Description
This Strawberry Cheesecake Pie features a rich and creamy cheesecake layer nestled inside a buttery homemade pie crust, topped with a generous amount of sweet strawberry pie filling. Perfectly baked to a golden finish and chilled to firm up, this dessert is an irresistible combination of silky cream cheese and fresh berry sweetness, ideal for gatherings or a special treat.
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup unsalted butter (cold and diced into cubes)
- 1/4 cup shortening (cold and diced into cubes)
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1 tablespoon white granulated sugar
- 4 tablespoons cold water
Cheesecake Layer
- 1 package (8 oz) full-fat brick style cream cheese (room temperature)
- 1/4 cup white granulated sugar
- 1 egg (room temperature)
- 1/4 cup heavy cream (room temperature)
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Topping
- 4 cups strawberry pie filling (homemade or store-bought)
- Optional garnishes: whipped cream, fresh strawberries, fresh mint leaves
Instructions
- Prepare the Pie Crust: Line the bottom and sides of a 9-inch pie plate with a store-bought crust, graham cracker crust, or prepare your own crust by combining flour, salt, sugar, and cinnamon in a food processor.
- Mix the Crust Ingredients: Add the cold diced butter and shortening to the flour mixture and process until it resembles coarse crumbs.
- Add Water and Form Dough: Add cold water and pulse just until combined. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.
- Roll Out the Dough: When ready to bake, dust a flat surface with flour and roll out the dough to fit a 9-inch pie plate. Transfer and press it evenly into the bottom and sides of the plate.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Make the Cheesecake Filling: In a stand mixer or large bowl, beat the cream cheese, flour, and sugar at medium-low speed until light and fluffy.
- Add Remaining Ingredients: Add the egg, heavy cream, salt, and vanilla extract, then continue beating until mixture is smooth and well combined. Scrape down the bowl sides with a spatula as needed.
- Fill the Pie Crust: Pour the cheesecake batter into the prepared crust and level the top with a spatula.
- Bake the Cheesecake Pie: Bake in the preheated oven for 40 to 50 minutes, until the cheesecake layer is set. If the crust browns too quickly, tent it with foil and continue baking.
- Cool the Pie: Remove the pie from the oven and place it on a wire rack to cool completely.
- Add Strawberry Topping: Once cooled, evenly spread the strawberry pie filling over the cheesecake layer.
- Chill: Refrigerate the pie for at least 4 hours or preferably overnight to set fully.
- Serve and Garnish: Before serving, garnish the pie with whipped cream, fresh strawberries, and mint leaves if desired. Slice and enjoy!
Notes
- For best results, ensure the cream cheese and egg are at room temperature before mixing for a smooth batter.
- Refrigerate the dough for at least 3 hours to allow gluten to relax for easier rolling.
- If using store-bought crust, adjust baking time as needed.
- The cinnamon in the crust is optional but adds a nice subtle warmth to the flavor.
- Cover the crust edges with foil if they brown too quickly during baking.
- Chilling overnight improves the texture and flavor blending of the pie.
- The pie filling can be homemade or store-bought depending on convenience.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
