Overnight Cheesecake Pie

Cook’s Notes: A former coworker of mine shared this recipe with me; I don’t know where Meredith got the recipe from originally. It is fail-proof and delicious. The hard part is waiting for it to chill 12 hours before serving!

9-inch deep-dish graham cracker pie shell
3 x 8 oz packages (24 oz total) cream cheese, at room temperature
1 cup sugar
3 eggs
1 stick (1/2 cup) butter, melted and cooled
1/2 tsp orange extract or rum flavor

Heat oven to 350°F.

Beat together cream cheese and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in the melted butter and extract. Turn mixture into pie shell and bake 15 minutes. (see egg safety note below).

Cool pie. Refrigerate at least 12 hours before serving. Serve chilled.

Variation: Use almond extract instead of orange extract. Garnish with sliced almonds.

Egg Safety Note: If you are concerned about the quick cooking time for this recipe, check the filling temperature when you remove the pie from the oven. Per an FAQ on egg safety: In this recipe, eggs are diluted with other ingredients and sugar (more than 1/4 cup sugar per egg). Cook the egg mixture to 160°F, which will destroy harmful bacteria in a few seconds.

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