Summer Berry Cheesecake Pie
Preheat oven to 350°F/180°C. Combine all crust ingredients in a medium bowl. Press firmly onto the bottom and up the sides of a 9-inch/23cm pie plate. Bake 8 minutes. Cool on wire rack.
Ingredients
Crust:
- 1-1/4 cups graham cracker crumbs
- 1/3 cup butter OR margarine, melted
- 1/4 cup finely chopped nuts
Cheesecake:
- 1/3 cup butter OR margarine
- 2 packages (250mL each) cream cheese, softened
- 1/4 cup brown sugar
- 4 teaspoons Fleischmann's® Corn Starch
- 1/2 cup Crown® Lily White® Corn Syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup (250mL) sour cream
- 2 tablespoons sugar
- Fresh berries for garnish
Method
Preheat oven to 350°F/180°C.
Crust:
Combine all crust ingredients in a medium bowl. Press firmly onto the bottom and up the sides of a 9-inch/23cm pie plate. Bake 8 minutes. Cool on wire rack.
Cheesecake:
Cook 1/3 cup butter in a medium saucepan over medium-high heat, stirring frequently, until butter turns the color of light brown sugar, about 5 minutes. Remove from heat. Beat cream cheese, brown sugar and corn starch in a large bowl with an electric mixer until smooth. Beat in corn syrup, eggs and vanilla. Carefully pour browned butter into cream cheese mixture. Stir until blended. Pour into prepared crust.
Bake for 30 to 35 minutes or until center is almost set. Combine sour cream and sugar. Spread over hot cheesecake. Cool completely on wire rack. Cover and chill at least 4 hours. To serve, garnish with fresh berries.
