Description
A pecan graham cracker crust, swirl of strawberry jam, topped with classic cheesecake and fresh whipped cream. This darling of a pie makes the rounds; in return—oohs, ahhs, and mmm mmm goods.
Bonus: no water bath necessary.
Ingredients
- FOR THE CRUST:
- 1 cup Plus 2 Tablespoons Graham Crackers
- ¾ cups Pecans, Coarse Chopped
- 2 Tablespoons Light Brown Sugar, Packed
- 2 Tablespoons Unbleached Flour
- ¼ teaspoons Ground Cinnamon
- ¼ teaspoons Fine Sea Salt
- 5 Tablespoons Unsalted Butter, melted
- FOR THE FILLING:
- 16 ounces, weight Cream Cheese, At Room Temperature
- ½ cups Cane Sugar
- 3 Tablespoons Milk
- 3 Tablespoons Fresh Lemon Juice
- ¼ teaspoons Ground Cinnamon
- 1 teaspoon Vanilla Extract (or Paste)
- 2 Eggs (large)
- ⅓ cups Strawberry Jam
- FOR THE WHIPPED CREAM:
- 1 cup Heavy Whipping Cream, Cold
- 1-½ Tablespoon Powdered Sugar
- ⅛ teaspoons Ground Cinnamon
- ¼ teaspoons Vanilla Extract (or Paste)
Preparation
For the crust:
Preheat oven to 350˚F. Lightly coat a 9-inch pie pan with butter. Set aside.
Crumble 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 butter coats the crumbs and is evenly distributed.
Spread 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.
For the filling:
Meanwhile, in a medium bowl on medium-high speed, beat softened cream cheese and sugar until light and fluffy. Add milk, lemon, cinnamon, vanilla and egg. Continue mixing until smooth and creamy, about 2–3 minutes.
Reduce oven temperature to 325°F.
After pie crust has cooled 3–4 minutes, use either a small offset spatula or the back of a spoon and spread 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 is 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 preferably overnight.
For the 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 cream, powdered sugar, cinnamon 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, then add fresh sliced strawberries right before serving. Enjoy!
Notes:
• At 6,300 feet altitude, use an additional 1/2 tablespoon butter in the crust.
• If graham cracker crumbs feel dry when mixing, wet your fingers under water and continue with the crust.
• 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 15 minutes.
• Whipped cream can be made early, covered, and refrigerated up to a few hours.
