FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsPies, Cobblers, Crisps pg 1 >  Nepenthe Cheese Pie

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

NEPENTHE CHEESE PIE

My Nepenthe
by Romney Steele

Our cheese pie is light and creamy and not dense like a cheesecake. My aunt Holly always says there are three ways to mess it up: first by overcooking the crust, second by overcooking the filling, and third by overcooking the topping, so "do not leave kitchen while baking these sensitive little things," as it instructs on the original recipe. Some people like to adorn it with berries or add a fruit sauce when serving, but I think it is best just as it is.
Makes 1 (9-Inch) Pie, Serving 8 To 10


INGREDIENTS

    Crust
    • 7 sheets graham crackers
    • 1/4 cup (1/2 stick) butter, melted

    Filling
    • 1½ cups (12 ounces) cream cheese, room temperature
    • 6 tablespoons granulated sugar
    • 2 eggs
    • 1 teaspoon pure vanilla extract

    Topping
    • 1 cup sour cream
    • 1½ tablespoons granulated sugar
    • 1 teaspoon pure vanilla extract


DIRECTIONS

Preheat the oven to 350°F.

To make the crust, crush the crackers into fine crumbs using a rolling pin. Place in a bowl and stir in the melted butter. Ease into a 9-inch pie pan and gently press evenly onto the bottom and side, making sure the crumbs don't pile up in the middle. Bake for 5 minutes.

To make the filling, using an electric mixer, mix the cream cheese, sugar, eggs, and vanilla until smooth. Pour into the baked pie shell. Bake for 15 to 20 minutes, until set but still slightly jiggly in the middle. Cool on a rack for 15 minutes. Decrease the oven temperature to 325°F.

Make the topping. Combine the sour cream, sugar, and vanilla in a bowl.

When the pie is cool, gently spread the topping over the pie (use an offset spatula if you have one). Be careful not to upset the filling. Bake for 5 to 7 minutes, until the topping is just set, but not brown. Cool on a rack. Chill before serving.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages