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Dear Valentines ~
A pecan graham cracker crust, swirl of strawberry jam, topped with classic cheesecake and fresh whipped cream for you.
This darling of a pie makes the rounds; in return— oohs, ahhs, and mmm mmm goods.
This pie is classic, creamy, and yours for the making, so
Let’s Bake!
Start with a pecan or cinnamon graham cracker crust.
While out of the oven and cooled for only 3-4 minutes,
Add the strawberry layer centered over the bottom crust.
Top with classic cheesecake filling.
Bake. Cool. Chill.
Add whipped cream and sliced strawberries.
Bonus – no water bath necessary.
Tips for the Dreamiest Cheesecake
- Use full fat cream cheese.
- If remembered, bring ingredients to room temperature. If not, maybe quick soften the cream cheese.
- Lemon juice makes this cheesecake.
- Whole milk makes the pie rich, but reduced fat is good too.
- Once baked, bring cheesecake to room temperature, then chill six hours to preferably overnight.
- For the creamiest cheesecake, let stand on the counter for about 10-15 minutes before serving // the perfect amount of time to add fresh whipped cream and strawberries!
How to Make a Clean Slice
-
- Fill a glass with hot water.
- Set a dish or paper towel to the side.
- Dip a chef’s knife into the heated water for a few seconds.
- Wipe, then slice.
- Repeat 3 and 4.
Oooh.
Ahhh.
Classic Cheesecake Pie with Strawberry
Gonna make a pie with a heart in the middleGonna be a pie from heaven aboveGonna be filled with strawberry loveBaby don't you cryGonna make a pieAnd hold you forever in the middle of my heart
Servings: 10 slices
Calories: 331
Ingredients:
9" Pecan Graham Cracker Crust
- 1 cup 2T or nine sheets graham crackers - nine sheets
- 3/4 cup pecans, coarsely chopped
- 2 Tablespoons light brown sugar - packed
- 2 Tablespoons unbleached flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 5.5 Tablespoons unsalted butter, melted (sea level = 5 Tablespoons)
Strawberry Cheesecake Filling
- 1/3 cup strawberry jam
- 2 8 ounce cream cheese - two packages, softened
- 1/2 cup cane sugar
- 3 Tablespoons milk
- 3 Tablespoons fresh lemon juice
- 1 teaspoon vanilla extract - or vanilla bean paste
- 1/4 teaspoon ground cinnamon
- 2 large eggs
Whipped Cream Filling
- 1-1¼ cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1/4 teaspoon vanilla bean paste or extract
- dash ground cinnamon - optional
Garnish
- 1/3 cup strawberries
Instructions
9" Pecan Graham Cracker Crust
- Preheat oven to 350˚F. Lightly coat a 9" pie pan with butter. Set aside.
- Crumb graham crackers in a food processor until fine, then place in a medium bowl. Add coarse chopped nuts, brown sugar and flour to the processor bowl. Pulse in long bursts until fine in texture. Combine with graham cracker crumbs, add cinnamon and salt. Mix well, then add melted butter. Stir with a fork then spatula until the butter coats the crumbs and is even in distribution.
- Spread the crumbs across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Refrigerate for 5-10 minutes.
- On the center oven rack, bake the crust for 6 minutes. Let cool only for 3-4 minutes on a wire rack.
Strawberry Cheesecake Filling
- Meanwhile, in a medium bowl on medium-high speed, beat the softened cream cheese and sugar until light and fluffy. Add milk, lemon, vanilla and egg—continue mixing until smooth and creamy, about 2-3 minutes.
- Reduce oven temperature to 325°F. After piecrust has cooled 3-4 minutes, use either a small offset spatula or the back of a spoon and spread 1/3 cup strawberry jam across the bottom center of the graham cracker crust. Try to avoid pulling the graham cracker crust while spreading the jam.
- Give the cheesecake mixture a stir, then layer atop the strawberry jam. Using the tip of a knife, gently swirl (so as not to disturb the strawberry) to remove air bubbles.
- Bake 45-47 minutes. Because ovens vary, begin checking between 35-40 minutes. The cheesecake's finished when ¾ of the outer edge is set with a slight wiggle in the center.
- Let the cheesecake cool completely, then transfer to the refrigerator for 6 hours or overnight.
Fresh Whipped Cream
- Chill a medium (preferably glass or metal) bowl and electric beaters in the freezer for at least 15 minutes.
- Using an electric mixer starting on medium-low, beat the cream, powdered sugar, and vanilla until it starts to thicken. Increase the speed to medium-high and continue until stiff peaks form. Avoid over beating. Pipe or spread the whipped cream on top of the cheesecake. Add strawberries right before serving. Slice. Enjoy!
Notes
High Altitude
- The only change at 6,300 altitude, is using 5.5 tablespoons butter in the crust vs. 5 at sea level.
- If your crumbs feel dry when mixing, wet your fingers under water and continue with the crust.
- Pecans can be interchanged in our walnut graham cracker crust video.
- For the best whipped cream, use a medium-sized deep glass or metal bowl.
- Place the bowl and beaters in the freezer for a minimum of fifteen minutes.
- Used the second to largest piping tip (F8): https://fatdaddios.com/catalog/decorating-tip-sets-polycarbonate
- Whipped cream can be made early, covered, and refrigerated up to a few hours.
Nutrition
Calories: 331kcal | Carbohydrates: 26g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 94mg | Fiber: 1g | Sugar: 20g
