Friday, December 29, 2017

Cinnamon Cheesecake Pie


When I first heard about cinnamon pie I was curious.... I mean, how exciting could a pie made of cinnamon be? Well, it turns out there are a lot of variations on cinnamon pie and the one I went for - the cheesecake-y version - is very exciting. 
Dense and squishy like a cheesecake, crust on the bottom like a pie, and all that spicy, cinnamon-y goodness inside. This worked really well for Christmas dinner as a small slice will do so you can get a lot of servings out of one pie: unless you are me and you enjoy eating a LOT of super rich dessert until you feel like exploding. In that case, you will not get a lot of servings. 
Anyways, we love trying different desserts and this one is definitely that. 
Different is good. 


Cinnamon Cheesecake Pie

Ingredients
Crust
pie crust for a 9 inch pie

Filling
8 oz cream cheese, room temp
1 cup brown sugar
2 eggs
1 egg yolk
1 1/4 cup whipping cream (or heavy cream)
1 tsp vanilla
1/4 cup flour
3 Tbsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg

Topping
2 cups whipping cream
3 Tbsp sugar
1 tsp vanilla

Optional
extra cinnamon for sprinkling on top

Directions
Preheat oven to 350. 
Place pie crust into a 9 inch pie pan and set aside. 
In a large mixing bowl, beat the cream cheese and brown sugar until smooth, scraping sides of the bowl as needed. Beat in the eggs and egg yolk. Beat in the whipping cream and vanilla. 
In a small bowl, whisk together flour, cinnamon, salt, and nutmeg. Slowly beat the dry ingredients into the wet ingredients until combined. 
Pour into prepared pie shell. 


Bake at 350 until pie is set, about 40 - 50 minutes. Remove from heat to wire rack and let cool completely. 


When pie is cool, prepare whipped cream topping.
In a mixing bowl, beat together whipping cream, sugar, and vanilla until stiff peaks form. Spread on top of pie. If desired sprinkle with a little more cinnamon for decoration. 


Cover and chill until ready to serve - at least 2 hours, up to overnight. 


I really liked this dessert. Sue, not so much. But then, she's not a huge cheesecake fan. *cough* weirdo *cough*


A little goes a long way as this pie is rich, sweet, and dense. Leftovers will last a day or two, covered, in the fridge before the pie crust starts to get too gummy. 
Are you a fan of cinnamon? If so, you should definitely give this treat a try. 

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