Looking for a last minute Thanksgiving dessert to share? This pie is quick and easy. Make it even easier by using a ready-made graham cracker crust. Added bonus: your pie will look better than mine. I have yet to meet a person who can’t apply toppings better than I can. Also, I am terrible at food photography. No lie.
If you are asking why a “cheesecake” pie, the answer is this filling tastes like cheesecake and, well, I got your attention didn’t I?
8-10 graham cracker sheets
1 stick butter, melted (1/2 cup)
8 oz cream cheese
1/2 stick butter (1/4 cup)
1/3 cup sugar
2 cups sliced, fresh strawberries
1/4 cup strawberry preserves or jam
Preheat oven to 350. Crush graham crackers and mix with butter. Press into a greased pie plate and bake for 8 minutes. Remove from oven.
Place sugar, butter and cream cheese in a microwave safe mixing bowl. Microwave at half power for 15-20 seconds or until cream cheese and butter are softened. Cream ingredients together one minute until smooth.
Spread cream cheese mixture over crust.
Top with sliced strawberries, layering them in a spiral from the outside to the inside of the crust.
Microwave the preserves for 30 seconds so it liquefies. Stir and spoon over the top of the pie.
Refrigerate pie for at least one hour before serving. Enjoy!