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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Cheesecake pies are a fun variation to serve. They are great for smaller groups and make a festive presentation. This is another recipe from Maida Heatter's Book of Great Desserts. As ever, a recipe of Maida's is sure to be a hit for all. Ingredients:
graham cracker crust |
1 1/4 graham cracker crumbs |
1 tbsp sugar |
1/2 tsp. cinnamon |
1/4 tsp. powdered ginger |
6 tbsp. butter, melted |
filling |
12 ounces cream cheese at room temperature |
1 tsp. pure vanilla extract |
1/2 cup sugar |
2 large eggs |
1/3 cup heavy cream |
topping |
1 can, 1 lb 4 oz, crushed pineapple |
1 tbsp. cornstarch |
1 tbsp. sugar |
yellow food coloring |
1/2 tsp. pure vanilla extract |
Directions:
1. Crust:
2. Generously butter a 9 pie plate and set it aside.
3. In a bowl stir together the crumbs,sugar, cinnamon, and ginger. Add the melted butter and mix thoroughly.
4. Turn this mix into the pie dish and with fingertips spread it around to distribute evenly. Press the crumbs up the sides and bottom.
5. Refrigerate this while you prepare the filling.
6. Filling:
7. Adjust the oven rack to 1/3 up from the bottom. Preheat to 350.
8. In a small bowl of a mixer beat the cream cheese slowly until completely smooth.
9. Beat in the vanilla and sugar.
10. Beat the eggs, one at a time at a moderate speed and remember to keep scraping the batter back down into the bowl.
11. Add the heavy cream and beat just until smooth and incorporated.
12. Bake for 25 minutes EXACTLY. Remove from the oven to a rack and let cool totally before adding the topping.
13. Topping:
14. Set a large strainer over a bowl and completely drain the pineapple. **Reserve 1 cup of the juice.** If necesary, add water to make 1 cup liquid.
15. In a 1 quart saucepan stir the cornstarch and sugar and then add the pineapple juice gradually, and stir, so it doesn't clump.
16. Place the saucepan over moderate heat and stir gently until the mix barely comes to a boil. Reduce heat and stir for just one minute.
17. Remove the pan from heat and stir in about three drops of yellow food coloring and the vanilla. Set aside to cool.
18. Gently spoon the cooled topping over the cooled pie. Spread levely.
19. Refrigerate at least five or six hours or overnight.
20. Serve straight from the refrigerator.
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