Strawberry pie cheesecake

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If you have Strawberry lovers in your family, this strawberry pie cheesecake will definitely be their new favorite.  It’s got bits of crust, and the sweet filling, along with slices of berries, and it is just delicious!

Strawberry pie cheesecake
This Strawberry Pie Cheesecake is so good, you could eat half of it at one sitting!  It’s reminiscent of Shoney’s Strawberry Pie and brings back some great childhood memories. Make sure to keep this one in your favorites. 

HERE’S WHAT YOU NEED:

FOR THE PIE:

• 1 carton of Fresh Strawberries – 16 ounces
• 1 package of Strawberry Jello  – 6 ounces
• 1 3/4 cups of Sugar
• 3 cups of Water
• 4 Tablespoons of Cornstarch
• 1/2 teaspoon of Lemon Juice
• 1 – 10 inch deep dish Pie Crust – baked

FOR THE CHEESECAKE:

CRUST:

• 1 Sleeve of Graham Crackers – crushed into crumbs
• 1 Tablespoon of Sugar
• 5 Tablespoons of Butter – melted

FILLING:

• 1 1/2 cups of Heavy Cream
• 1 cup of Sugar
• 3 packages of Cream Cheese – 8 ounces each
• 1 Tablespoon of Vanilla
• 1/3 cup of Powdered Sugar

HERE’S WHAT YOU DO:

First, make the pie: 
Bake a pre-made – frozen – or homemade 10-inch-deep dish Pie Crust.  Wash and slice the Berries into thin slices, place in the refrigerator. 

In a heavy bottom sauce pan, add the Sugar, Cornstarch, and Water, and stir well to blend.  Bring to a boil, and cook until thick and clear.  Turn off the heat, and add the package of Jello.  Stir well, until Jello is completely dissolved, and set aside to cool, about 45 minutes.

When Filling is cool, add the Sliced Berries, and stir well.  Pour the Filling into the baked/cooled Pie Crust, and place the pie in the refrigerator, for at least 4 hours, or overnight for best results.  Cut in 2 to 3 inch pieces, and top with Whipped Cream.

HERE’S WHAT I DID WITH THE PIE:  I made the pie according to Directions above, and served 3 or 4 small pieces, using about 1/3 of the Pie.  Then I added what was left – about 2/3’s of the Pie to the Cheesecake.  You could use half the pie and the Cheesecake would still have a wonderful flavor.

CHEESECAKE:

Place the Graham Crackers in a Food Processor, and pulse into crumbs. Add Sugar, and pulse a couple of times to mix.   Melt the Butter in a medium size bowl, and pour Graham Crackers Crumbs into the Butter and stir well to coat.  Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of  a spoon.  Place the pan in the freezer.

In the mixing bowl of a stand mixer, place the Heavy Cream, Vanilla, and Sugar, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped.  Add  the Softened Cream Cheese, and blend until smooth and fluffy. Add the Powdered Sugar, and blend until smooth and thick.   Add the Strawberry Pie to the mixing bowl: Cut the pie into large pieces like you were going to serve it, and add it to the mixing bowl, including the crust.

Blend with the Mixer, just until mixed.  The Cheesecake will turn a really pretty Strawberry pink in color, and the slices of Berries will be throughout the Cheesecake.  Remove the Pan from the Freezer, and pour the Cheesecake into the Pan, on top of the Graham Cracker Crust.  Place the pan back in the Freezer, overnight for best results.

When ready to serve, top the Cheesecake with Whipped Cream, and Fresh Sliced Strawberries.  Serve and Enjoy!