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
Course Dessert
Keyword Pie
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Servings 10slices
Calories 331kcal
Author Jen
Ingredients
9" Pecan Graham Cracker Crust
1 cup 2T or nine sheets graham crackers- nine sheets
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.
Crust
If your crumbs feel dry when mixing, wet your fingers under water and continue with the crust.