My Mother-In-Law ("Mimi") and I share the same passion for entertaining, but without all the fuss. Her mantra, one that I have adapted over the years, is "Easy and Elegant", and her Cream Cheese Pie is one of the many short-cut recipes she has shared with me.
Cream Cheese pie was a foreign concept to me when I first married her son many years ago, but then again cooking was a foreign concept when I was first married:) Boy, how things have changed. Thank goodness my hubby didn't marry me for my cooking skills back then.
This sweet, creamy, delectable pie is essentially a cheesecake sans the crust and baked in a pie plate...easy and elegant, and a must-have for your recipe collection. Add our blueberry sauce for a finishing touch. Voila!
Cream Cheese Pie Recipe
- 1 lb. cream cheese, softened (room temperature)
- 3 eggs
- 2/3 cup sugar
- 1/2 teaspoon (tsp) sugar
- 1/2 teaspoon (tsp) good vanilla
- 1 cup sour cream
- 3 Tablespoons (Tbsp) sugar
- 1 teaspoon (tsp) good vanilla
Berry topping (optional)
- Cherchies®Blackberry Preserves
- 1 pint Blueberries or blackberries
Beat the first five ingredients together until smooth. Pour into a lightly greased 9" pie plate. Bake at 30 minutes at 350. While the pie is baking, make the sour cream topping by mixing together the sour cream, sugar and vanilla.
When the pie is finished, cool for 20 minutes and spread the sour cream mixture on top. Return the pie to the oven and bake an additional 10 minutes at 350 degrees.
Make the fruit topping by combining the berries and preserves in a small sauce pan, and cook for about 10 minutes on low. (Go ahead and mix it up...for this recipe, I mixed our Blackberry Preserves with blueberries). You could easily use our Cherry, Strawberry, or Apple Butters in lieu of the preserves and substitute the blueberries with cherries, strawberries, or apples.
Cool for 5 minutes and spoon on top of cream cheese pie. Enjoy!