Friday, November 27, 2015


Today is the day after Thanksgiving. While I love Thanksgiving  with the gathering of friends sharing lots of food and fun, my most thankful feeling is that it is over. I cook too much. I eat too much and I make a monumental mess. The mess is not limited to the kitchen where thankfully my dear friends help straighten my mess. I will be sorting through piles of  mess throughout the house for a week.

Today is also Black Friday where everyone goes shopping and stands in line to save a penny. Not me!  I am waiting for Cyber Monday although I think Cyber Monday actually started last Thursday and Black Friday started last August. I find it hard to keep up as every business seems to have its particular spin on the dates and deals.
So what has this got to do with this month's challenge?? Umm nothing really, I am just ranting.

For the month of November Krista & Nicole of “Two Cups of Sugar.”challenged us to make our own version of cheesecake crumble pie.
This month's challenges was very interesting to me and I made the pie  early in the month. I did not make it for Thanksgiving because I experimented a bit, as challenged by Krista and Nicole, and found a cheesecake pie that worked a little better for me .

Here is the link to their challenge. The last recipe in the challenge, BLT cheesecake Pie,  is now on my bucket list.  I need to recover from cream cheese overload for a little while before I tackle the recipe so I am keeping the recipe on file for the rapturous time when tomatoes are in season here again.
Making the cheesecake pies is fairly easy. I used my usual pie crust recipe which works well for me.

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The filling recipe is really nice and there were no unsightly lumps of cream cheese floating in the batter. Yes, that sort of thing happens if I do not coddle and hover over my cheesecake batter.

 I used raspberries and blackberries and they seemed most appropriate for a crumble pie which is typically very sweet. The lemon zest in the recipe also blended nicely with the fruit. The recipe for the topping made a lot and seemed drier than the the challenge picture. I covered the pie as much as I thought useful and
kept the rest for another project. It should freeze well.

The pie came out really nice. The baking method is to start with a high heat, reduce the heat after 10 minutes and baking for an hour. Then, turn the heat off and  leave in the oven with the door ajar. for 30 minutes.

 I think that I should have turned the heat off in the oven  sooner. I think a little less cooking would have given creamier filling results though the longer cooking time created a nice pie crust and a lovely golden topping. The taste was sweet, fruity and very rich. Small slices of pie  are manageable which is great is you are serving a crowd.

The second pie recipe is Pecan Cheesecake Pie that I got from a Southern Living magazine and combines my two favorite desserts, pecan pie and cheesecake. There is a layer of cheesecake and a layer of pecan pie that magically transforms into a plate of pure joy. This pie has a couple of separate elements that at first sight might seem cumbersome but whip together easily.  I did serve this pie(along with a lot of other desserts) for Thanksgiving. This is one recipe I will make again next year.
When making the Pecan Cheesecake Pie, be sure to use a deep dish pie pan or else there won't be enough room for both fillings. I made that mistake on my first try with the pie. If you don't have a deep dish pan, then I recommend that you use all the cream cheese mixture, top with the pecans and  fill to the top with the corn/syrup egg mixture. You will have some leftover corn syrup/egg mixture but the pie will still be really good. I believe this is best served slightly chilled so I advise removing the pie from the fridge about an hour before serving. Unlike most cheesecakey desserts, this pie will keep well in the fridge for a few days or until you have sneaked enough "slivers" while cleaning up the Thanksgiving mess. Not that I would know anything about that!
Pecan cheesecake pie is top picture and  top dessert dog over red velvet cupcakes and apple pie!