Fruit Cheesecake Pie


I remembered I had 2 blocks of cream cheese that would soon get a little long in the teeth (nearing expiration date), so I wondered what if I made a layer of cheesecake and a layer of fruit pie. I didn’t know how to do it, but figured how difficult could it be. Now this was going to be a “cheater” pie because I had 2 ready-made piecrusts in the freezer along with a 16 oz. package each of peaches and blackberries. So I got busy defrosting everything while cooking breakfast. I transferred the crust to my deep-dish stoneware pie plate. I had to cut around the 2nd crust to stich together the rest of the height of crust for my pan. That left only a small part of the last piecrust, which I cut into 2 hearts. Next I got the bright idea of layering the peaches on the bottom of the crust and pouring the cheesecake batter over that followed by the last layer of blackberries. Then I was going to make a crumble to spread on top around the hearts. Okay, sometimes I get tired, stubborn, lazy? I decided the hearts would be enough. I popped the concoction in my Breville Smart Oven (A toaster/convection type over that has replaced my use of the big oven for over a year!) put it on the bottom shelf at 325 for 1 -1/2 hours with a foil covering the top to avoid over-browning the crust. I did have to put the pie back in for about 10 minutes to brown the top heart crusts after removing the foil. So Voilà, these are the results of my Mad “Chef”tist activities. Recipe to follow.

Fruit Cheesecake Pie

16 oz. frozen package of peaches
16 oz. frozen package of blackberries
2 – 8 oz. packages of cream cheese
1 large egg
Piecrust for deep-dish pie (use your own 2 crust recipe or 2 frozen deep dish crusts)
4 Tablespoons of flour (at least 3)
3 Tablespoons of Corn Starch
2 Tablespoons of Pure Vanilla Extract
3 – 6 Tablespoons of lemon juice
3 Tablespoons of Muscovado Sugar (Brown Sugar) for peaches
3 Tablespoons of Muscovado Sugar (Brown Sugar) for Blackberries
½ Cup of Muscovado Sugar (Brown Sugar) for cream cheese

1. Defrost fruit, piecrust, and cream cheese to room temperature. Sprinkle 3 Tablespoons of sugar over blackberries along with 2 Tablespoons of lemon juice.
2. Press piecrust in a deep-dish pie plate (It needs to be quite deep—about 2.5 to 3 inches deep). Cut a heart for the top or however you want to use crust or not for top.
3. Arrange peaches on bottom of crust, sprinkle with flour, 3 Tablespoons of sugar, nutmeg, cinnamon, and about 2 Tablespoons of lemon juice
4. Mix cream cheese, ½ cup of sugar, 2 tablespoons of lemon juice, Vanilla extract, and blend until smooth.
5. Add egg to cream cheese mixture and blend well as quick as possible to avoid over aerating. Next pour/spoon cheese batter over peaches and pat down.
6. Gently mix sugared berries with cornstarch and spoon over cream cheese
7. Affix crust on top and bake at 325 Degrees F for 1 -1/2 hours with foil loosely laid over top. The last 10-15 minutes remove foil and brown top of crust.
8. Remove from oven and allow cooling. It can be eaten slightly warm or refrigerate overnight or 3-4 hours.

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