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Cream Cheese Pie

A simple cheesecake filling is baked in a graham crust, resulting in a delicious cream cheese pie.






We LOVE cheesecake! I saw this Mexican pie and since it looked similar to cheesecakeI decided to make this pie.


As I started making this pie, I realized that I did not have evaporated  milk,  only sweetened condensed milk. So I decided to continue with the recipe, without the added liquid, since the filling looked like a great consistency. I poured it into my graham crust and baked it with my fingers crossed. I must say that it turned out wonderfully even without the evaporated milk. The cream cheese filling is slightly sweet and deliciously creamy. I decided to make a blueberry sauce to serve along with the pie, to add a little something special. The combination is fantastic and the presentation is stunning.






Pay de Queso~ Cream Cheese Pie

adapted from La Cocina de Leslie


1 8oz package cream cheese, softened

1 14 oz (300ml) can sweetened condensed milk

3 eggs

1 1/2 tsp vanilla


Crust

2 C graham cracker crumbs

1/4 C sugar

1 tsp cinnamon

1/3 C butter, melted


Preheat oven to 350 degrees.


In a mixing bowl, combine the graham crumbs, cinnamon and sugar. Mix in the melted butter, until crumbs resemble wet sand. Press into an 8 inch pie plate; set aside.


In a separate mixing bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, eggs and vanilla and beat until smooth; about 3 minutes. Pour into graham crust.


Bake for 40-45 minutes, or until center is set. Remove from oven and let cool to room temperature. Refrigerate at least 2 hrs, before serving. Top with blueberry sauce, if desired. (recipe to follow)


Blueberry Sauce

2 C fresh or frozen blueberries

1/4 C water

1 C sugar

1 tsp butter

2 tsp flour


In a small sauce pot, bring the blueberries, water and sugar to a boil. Reduce heat and simmer for 30 minutes, until reduced by half.


In a small bowl, combine the flour and butter to make a paste.


Remove berries from heat and whisk in the butter mixture. Return to heat and simmer, whisking constantly, until thickened.


Let mixture cool to room temperature and serve on top of cream cheese pie.

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