Strawberry Cheesecake Pie is a cinch to make. Are you super pinched for time? You can make the crust ahead of time and freeze the prepared baked crust in the pan wrapped for up to 3 months. Thaw at room temperature unwrapped before using in this recipe. You can also bake the crust and prepare the cream cheese filling several days in advance and store wrapped in the refrigerator. However hold off on the glazed strawberry topping until at the most 12 hours before serving.
Ingredients
GRAHAM CRACKER CRUST
1 1/2Â c graham cracker crumbs
1/4Â c sugar
6Â Tbsp butter melted
PIE FILLING
1Â box (8 ounces) cream cheese
3/4Â tsp vanilla extract
1/2Â c powdered sugar
1Â c whipping cream
STRAWBERRY TOPPING
2Â Tbsp cornstarch
1/4Â c sugar
2Â Tbsp strawberry gelatin
1/2Â c water
1Â Tbsp lemon juice
3Â c strawberries hulled
Directions
1. Stir together graham cracker crumbs, 1/4 cup sugar and melted butter. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake at 350 degrees for 8-9 minutes. Remove from oven and cool for 30 minutes.
2. Using mixer beat cream cheese until smooth. Add vanilla extract and powdered sugar; continue mixing until smooth. In separate bowl whip cream until soft peaks form. Fold whipped cream into cream cheese mixture and carefully spread in baked crust. Chill for 1-2 hours.
3. In small saucepan whisk together cornstarch, 1/4 cup sugar, strawberry gelatin, water and lemon juice. Cook over low heat whisking constantly until thickened. Remove from heat and allow to cool for 10-15 minutes. Add strawberries to the pan and stir to coat. Layer glazed strawberries over the pie. Refrigerate until ready to serve.
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