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Strawberry Cream Cheese Pie Recipe

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4.1 from 51 reviews

This Strawberry Cream Cheese Pie features a crunchy graham cracker and pretzel crust filled with a smooth, creamy cream cheese blend, topped with a luscious homemade strawberry compote. Baked to perfection and chilled, it offers a perfect balance of sweet and tangy flavors, making it an ideal dessert for any occasion.

Ingredients

Crust

  • 6 ounces ground graham cracker crumbs (about 1½ cups)
  • 2 ounces ground pretzel crumbs (about ½ cup)
  • 8 tablespoons unsalted butter, melted (more as needed)
  • ¼ cup (50 grams) granulated sugar
  • Pinch of salt

Filling

  • 12 ounces (340 grams; 1½ blocks) cream cheese, softened
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (113 grams) sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Strawberry Topping

  • 16 ounces (1 quart) ripe strawberries, washed, hulled and sliced, divided
  • 1 tablespoon lemon juice
  • ⅓ to ½ cup (70 – 100 grams) sugar (adjust depending on strawberry sweetness)
  • 1 tablespoon (10 grams) cornstarch
  • Pinch of salt

Instructions

  1. Make the Pie Crust: In a mixing bowl, combine the ground pretzel crumbs, graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix thoroughly until the texture resembles damp sand that holds together when pressed. Adjust the consistency by adding more butter or graham cracker crumbs as needed.
  2. Form the Crust: Transfer the crumb mixture into a 9-inch pie plate. Press the crumbs firmly onto the bottom and up the sides to form the crust edges evenly. Use a flat-bottomed cup or measuring cup to pack the crust tightly and level it.
  3. Prepare the Oven: Preheat your oven to 350°F (175°C) and position the rack in the center.
  4. Mix the Cream Cheese Filling: Using an electric mixer with a paddle attachment, beat the softened cream cheese and sugar together until smooth and creamy, about 3 minutes.
  5. Add Remaining Filling Ingredients: Incorporate the sour cream, egg, vanilla extract, and almond extract into the cream cheese mixture. Beat gently until fully combined and smooth, about 1 minute.
  6. Fill the Crust: Pour the cream cheese filling into the prepared crust, spreading it evenly.
  7. Bake the Pie: Bake in the preheated oven for 45 to 55 minutes. The filling should be slightly puffed around the outer 2½ inches and set without wobbling.
  8. Cool the Pie: Remove the pie from the oven and place it on a wire rack. Let it cool for at least 15 minutes while you prepare the strawberry topping.
  9. Prepare Strawberry Puree: Blend half a cup (about 3 ounces) of the sliced strawberries with lemon juice until completely smooth.
  10. Cook Strawberry Topping: In a medium saucepan, combine sugar, cornstarch, and a pinch of salt. Stir in the strawberry puree and heat over medium-low, stirring often, until bubbling begins (3-5 minutes).
  11. Add Remaining Strawberries: Stir in the remaining sliced strawberries and cook, stirring frequently, until the mixture returns to a simmer. Remove from heat and let cool for about 5 minutes.
  12. Assemble the Pie: Spoon and gently spread the warm strawberry topping over the warm cream cheese pie surface.
  13. Chill the Pie: Let the assembled pie cool at room temperature, then refrigerate for 4 to 6 hours to set completely.
  14. Serve: Serve the chilled pie as is or topped with whipped cream for extra indulgence.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling.
  • If the crust mixture is too crumbly, add melted butter tablespoon by tablespoon to achieve the right consistency.
  • Adjust the amount of sugar in the strawberry topping based on the sweetness of your strawberries.
  • Be careful not to overbake the filling; it should be set but slightly jiggly in the center for best texture.
  • The pie needs several hours chilling time to fully set before serving.
  • For added flavor, consider garnishing with fresh whole strawberries or a dollop of whipped cream.

Find it online: https://justsosavory.com/strawberry-cream-cheese-pie-recipe/