Strawberry Cream Cheese Pie
This Strawberry Cream Cheese Pie, with a salty sweet pretzel graham cracker crust, a creamy rich cheesecake filling and a beautiful homemade strawberry topping, is an amazing and delicious (make-ahead) dessert everyone will love.
- Prep Time: 00:20
- Chilling Time: 04:00
- Cook Time: 00:55
- Total Time: 5 hours 15 minutes
- Yield: Serves 8-10
- Method: Bake
Ingredients
Graham Cracker Pretzel Crust:
- 6 ounces ground graham cracker crumbs (about 1-½ cups)
- 2 ounces ground pretzels crumbs (about ½ cup)
- 8 tablespoons unsalted butter, melted (more as needed)
- ¼ cup (50 grams) granulated sugar
- Pinch of salt
For Cream Cheese Filling:
- 12 ounces (340 grams; 1-½ 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
For Strawberry Topping:
- 16 ounces (1 quart) ripe strawberries, washed, hulled and sliced, divided
- 1 tablespoon lemon juice
- ⅓ to 1/2 cup (70 -100 grams) sugar (depends on how sweet the strawberries are)
- 1 tablespoon (10 grams) cornstarch
- Pinch salt
Instructions
Make the Pie Crust:
- In a bowl, mix together the pretzel crumbs, graham cracker crumbs, melted butter, sugar, and salt. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add a tablespoon more graham cracker crumbs until it’s the correct consistency.
- Pour the crumbs into a 9-inch pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack them down into an even layer using a flat-bottomed cup or measuring cup.
Prepare the Cream Cheese Filling:
- Preheat the oven to 350ºF and place a rack in the center of the oven.
- Using an electric mixer with the paddle attachment, mix the cream cheese and sugar until smooth, about 3 minutes.
- Add in the sour cream, egg, vanilla extract, and almond extract and beat until smooth, about 1 minute.
- Transfer the filling into the prepared crust.
- Bake for 45 to 55 minutes, or until the outer 2-½ inches of the filling is slightly puffed and the filling doesn’t wiggle.
- Transfer to a wire rack to cool while preparing the topping, at least 15 minutes.
Make Strawberry Topping and Assemble Pie:
- To a blender, add ½ cup (3 ounces) of the sliced strawberries and lemon juice and blend until completely smooth.
- In a medium pot, stir together the sugar, cornstarch, and salt. Add in the strawberry puree and stir to combine. Cook over medium low until the filling is bubbling, about 3-5 minutes.
- Add in the remaining strawberries and continue to cook, stirring frequently, until the mixture comes back to a simmer. Remove from the heat and allow the filling to cool slightly, about 5 minutes.
- Gently transfer the warm topping to the top of the warm pie and smooth over the top.
- Let the pie continue to cool at room temperature, then transfer to the refrigerator to set up for 4 to 6 hours.
- Serve chilled with whipped cream, if desired.
Notes
Fresh, in-season strawberries work best for this pie. While I often use frozen fruit in other recipes, fresh is the way to go here. Since strawberry sweetness can vary, taste them first and adjust the sugar accordingly using the range provided.
A few other options for pie crusts that work with this pie are a Graham Cracker Crumb Crust, a Vanilla Wafer Crust or even a Biscoff Cookie Crust.
If you don’t have a scale, process the pretzels and graham crackers separately, then measure them. Different brands can affect texture—add melted butter if it’s too dry, or more crumbs if it’s too wet, until it feels like wet sand.
I don’t recommend making the components ahead. For the best texture, add the warm strawberry topping directly to the cheesecake so they set up together into a more cohesive pie. The entire pie can be assembled a day ahead of time.
Find it online: https://everydaypie.com/strawberry-cream-cheese-pie/