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This was quick, easy and very tasty. I made it for dinner and everyone loved it. Tastes just like cheesecake instead of pie. I followed the directions exactly (as specified) except for a blueberry sauce on top instead of the cream. The cheesecake pie was just awesome!
Ingredients
Cookie crust:
¼ cup unsalted butter, room temperature
½ cup white granulated sugar
1 egg, room temperature
1 tsp vanilla extract
1¼ cup flour
¼ tsp baking soda
½ tsp baking powder
Pinch of salt
Cheesecake:
12 oz cream cheese, softened
2 Tbsp sour cream
½ cup of white granulated sugar
1 Tbsp corn starch
Toppings:
13.4 oz can Dulce de Leche
4 oz baking milk chocolate
¼ cup heavy whipping cream
Instructions
Preheat oven to 350 and grease a pie dish.
In the bowl of an electric mixer, cream together butter and sugar for a couple of minutes.
Add egg and vanilla, and beat until mixed.
Bring speed to low, and sift in flour, baking powder, baking soda, and salt. Mix all ingredients until just combined.
Spread cookie batter evenly in the pie dish, bottom and up the sides, and press it gently. Set aside.
Beat cream cheese and sour cream in a bowl of an electric mixer, on medium-high speed, until smooth and fluffy, for a couple of minutes. Scrape sides and bottom of the bowl and beat for another minute.
Add sugar and corn starch and mix thoroughly.
Pour cheesecake batter into the prepared cookie base. Spread it out gently and evenly.
Bake for 20-25 minutes (for a standard 8-9 inch pie dish).
Take it out of the oven and let it cool completely.
Warm up Dulce de Leche first because it will make it much easier to spread. (Take it out of the can and you can use the microwave to heat it up in a bowl for a few seconds at a time. You don't need to make it hot, just warmed.) Spread it evenly over the top of the pie.
For ganache: Chop baking chocolate and add it to a small mixing bowl. Bring heavy cream to simmer, be careful not to let it actually boil or it will raise (or you can use microwave to heat it up but be careful not to let it boil there either). Pour hot heavy cream over the chopped chocolate and slowly stir with a whisk until melted and smooth.
Pour ganache over the center of the pie and carefully spread it over the top of the pie.
Make sure the top cools to room temperature and then refrigerate for at least 4 hours.
Ingredients
Cookie crust:
¼ cup unsalted butter, room temperature
½ cup white granulated sugar
1 egg, room temperature
1 tsp vanilla extract
1¼ cup flour
¼ tsp baking soda
½ tsp baking powder
Pinch of salt
Cheesecake:
12 oz cream cheese, softened
2 Tbsp sour cream
½ cup of white granulated sugar
1 Tbsp corn starch
Toppings:
13.4 oz can Dulce de Leche
4 oz baking milk chocolate
¼ cup heavy whipping cream
Instructions
Preheat oven to 350 and grease a pie dish.
In the bowl of an electric mixer, cream together butter and sugar for a couple of minutes.
Add egg and vanilla, and beat until mixed.
Bring speed to low, and sift in flour, baking powder, baking soda, and salt. Mix all ingredients until just combined.
Spread cookie batter evenly in the pie dish, bottom and up the sides, and press it gently. Set aside.
Beat cream cheese and sour cream in a bowl of an electric mixer, on medium-high speed, until smooth and fluffy, for a couple of minutes. Scrape sides and bottom of the bowl and beat for another minute.
Add sugar and corn starch and mix thoroughly.
Pour cheesecake batter into the prepared cookie base. Spread it out gently and evenly.
Bake for 20-25 minutes (for a standard 8-9 inch pie dish).
Take it out of the oven and let it cool completely.
Warm up Dulce de Leche first because it will make it much easier to spread. (Take it out of the can and you can use the microwave to heat it up in a bowl for a few seconds at a time. You don't need to make it hot, just warmed.) Spread it evenly over the top of the pie.
For ganache: Chop baking chocolate and add it to a small mixing bowl. Bring heavy cream to simmer, be careful not to let it actually boil or it will raise (or you can use microwave to heat it up but be careful not to let it boil there either). Pour hot heavy cream over the chopped chocolate and slowly stir with a whisk until melted and smooth.
Pour ganache over the center of the pie and carefully spread it over the top of the pie.
Make sure the top cools to room temperature and then refrigerate for at least 4 hours.
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