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Mom’s Cream Cheese Pie By Tiffani Thiessen

by Rie McClenny

Ingredients

for 8 servings

  • 2 cups
    grape (150 g)
  • 1 tablespoon
    sugar
  • 6 sprigs fresh thyme

Graham Cracker Crust

  • 2 packs graham cracker
  • ¼ cup
    powdered sugar (40 g)
  • 6 tablespoons
    butter, melted
  • 1 teaspoon
    ground cinnamon

Filling

  • 12 oz
    cream cheese, room temperature
  • 2 eggs, room temperature
  • ¾ cup
    sugar (150 g)
  • 1 teaspoon
    vanilla

Topping

  • 1 cup
    sour cream (230 g)
  • 3 ½ tablespoons
    sugar
  • 1 teaspoon
    vanilla extract

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Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. Add the grapes to a parchment paper-lined baking sheet and sprinkle with sugar and thyme.
  3. Bake for 45-55 minutes. Cool completely.
  4. In the bowl of a food processor, add the graham crackers and pulse until finely crumbled.
  5. Transfer the graham cracker crumbs to a bowl with the powdered sugar, melted butter, and cinnamon, and stir to combine.
  6. Press the graham cracker mixture into an 8- or 9-inch (22-cm) pie dish, pressing an even layer on the bottom and sides of the dish.
  7. Bake for 10 minutes.
  8. Let crust cool completely before filling.
  9. In a bowl, add the cream cheese, eggs, sugar, and vanilla extract, and blend until smooth with a hand mixer.
  10. Pour the cream cheese mixture into the cooled crust, and bake for 10 minutes.
  11. Remove and cool for at least 5 minutes.
  12. In a bowl, add the sour cream, sugar, and vanilla extract in a bowl and mix to combine.
  13. Spread the sour cream mixture on top of the pie in an even layer and bake for 10 minutes.
  14. Remove and cool at room temperature.
  15. Refrigerate for at least 4 hours, until chilled.
  16. Top with the roasted grapes.
  17. Enjoy!
 

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