There is something incredibly comforting about the classic combination of strawberries and cream, which is why I absolutely adore this Strawberry Bottom Cheesecake Pie. This dessert takes me back to my childhood summertime memories of picking fresh strawberries from the garden and whipping up some homemade cream. Now, I’ve taken that delightful combo and turned it into a heavenly pie that’s perfect for any occasion. The history of cheesecake dates back to ancient Greece, but it truly became a beloved dessert in the United States in the 20th century. This recipe, in particular, offers a unique twist to traditional cheesecake by incorporating strawberries at the bottom of the pie, giving it a burst of freshness and natural sweetness that pairs perfectly with the creamy cheesecake. One thing that I love about this recipe is its simplicity. You don’t need to be a master baker to pull off this dessert. The steps are easy to follow, and the ingredients are conveniently available. Plus, it’s a great way to make use of the bountiful strawberry harvest during the summer months. So, if you’re ready to create a dessert that’s sure to impress, let’s get started on this Strawberry Bottom Cheesecake Pie. Trust me, your taste buds will thank you!
Ingredients
- 1 Ready-Crust graham cracker pie crust
- 4 oz. cream cheese, softened
- 1/4 c. sugar
- 1/2 c. sour cream
- 1 tsp. vanilla
- 4 oz. frozen nondairy whipped topping, thawed
- 1 pt. fresh strawberries, thinly sliced
- 1 c. strawberry glaze
Baking Instructions
- Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with remaining glaze. Gently spoon cream cheese mixture over glazed berries. Cover with inverted dome and chill until set, at least 4 hours. Store leftover pie in the refrigerator.
Calorie: 350
Total cooking time: 4 hours 20 minutes
Difficulty level: Easy
The Great Strawberry Bottom Cheesecake Pie Experiment
Let me tell you about the time I attempted to make Strawberry Bottom Cheesecake Pie. It was a Thursday. Yes, I remember because it was the day after my favorite reality TV show premiered its new season. I was in a good mood, ready to channel my inner MasterChef.
The Gathering of the Ingredients
I had gathered all the necessary ingredients: 1 Ready-Crust graham cracker pie crust, 4 oz. cream cheese, softened, 1/4 c. sugar, 1/2 c. sour cream, 1 tsp. vanilla, 4 oz. frozen nondairy whipped topping, thawed, 1 pt. fresh strawberries, thinly sliced, 1 c. strawberry glaze. There they all sat, on my kitchen counter, like little soldiers waiting for their orders.
The Cream Cheese Dilemma
Now, the cream cheese. It was supposed to be softened, but someone (ahem, me) forgot to take it out of the fridge beforehand. I stared at it, it stared back, we had a moment. Then I took the “softer after 15 seconds in the microwave” approach. Some say it’s cheating, I say it’s creative problem solving.
The Beating and Folding
Next up was beating the cream cheese until smooth and gradually beating in the sugar, the sour cream, and the vanilla. Not the most glamorous job, but someone’s got to do it. Then, I folded in the whipped topping. Now, I’ve never been good at folding. I mean, I can barely fold my laundry correctly, let alone whipped topping. But, I persevered and it turned out…well, foldable.
The Art of Glazing
Then, the glaze. I spread a thin layer of it over the bottom of the crust. It was like painting a masterpiece, but edible. I then placed the strawberry slices on the glaze and covered them with the remaining glaze. It felt like I was tucking them into a sweet, sticky bed.
The Cream Cheese Concoction
Next, I gently spooned the cream cheese mixture over the glazed berries. It was like a fluffy cloud of deliciousness descending upon a fruity field. I felt like a gourmet chef, my confidence brewing like a strong cup of coffee.
The Waiting Game
Here comes the hard part – the waiting. The pie needed to chill until set, at least 4 hours. I covered it with an inverted dome and shoved it into the fridge. Then, I did what any sensible person would do during such a waiting period – I binge-watched my favorite reality TV show.
The Grand Finale
Finally, the moment of truth arrived. The pie was set and ready to serve. I took a bite and was transported to a world of crunchy graham cracker pie crust, creamy cheese, tart strawberries, and sweet glaze. It was heavenly!
In the end, the Great Strawberry Bottom Cheesecake Pie Experiment was a success, even with the cream cheese incident and the folding fiasco. It was a testament to the fact that even if you’re not a MasterChef, you can still whip up a mean dessert. And remember, leftovers (if there are any) go in the fridge. Trust me, midnight pie is the best kind of pie.
