Pictured above is the recipe card I made of her cream cheese pie. In 1976 when I was leaving home to live on my own for the first time, I went through mom's recipe box and copied favorite recipes to take with me. I link to some of them at the end of this post. Many of the recipes I've shared on this blog originated with mom. Not that long ago, Mom was in my kitchen cooking with us. To this day, when Nelda and I are together we are either cooking or talking about food. Above all, Mom taught us the value of cooking together and gathering around the table with family and friends as we shared a good meal and lively conversation. We didn't know at the time how much she was teaching us-not just cooking skills, but also a desire to try to new recipes and fearlessly experiment on our own.
Two of those influences stand out the most. Since losing my sweet mom last year, I've reminisced often about the significant influence she had on my life.
#Philadelphia cream cheese pie how to#
Mom made it frequently for our family, and it's the first pie I learned how to make. Nothing takes me back to my childhood and my mom Pat's kitchen like a piece of this pie. It's an old-fashioned recipe that goes back to at least the 1960s in my family. It can be eaten plain or topped with fruit. This nostalgic pie with a silky, creamy texture has the flavors of cheesecake but is so much faster and easier to make. Skip the photo tutorial - Jump straight to the recipe OPTIONAL FRUIT SAUCE TOPPINGS: *Raspberry Sauce recipe: *Blueberry Sauce recipe: *Peach Sauce recipe: *Cherry sauce recipe: *Cranberry sauce recipe: Coat pan with cooking spray, press crust in bottom only (crust shouldn't extend up the sides of the pan). RECIPE MAY BE DOUBLED and made in a 9x13 pan. (Do not cover until completely chilled to avoid sweating from release of steam.) SERVE: Eat pie slices plain or serve with sliced fresh fruit, fruit sauce, or fruit pie filling on the side. REFRIGERATE: Transfer to refrigerator and chill uncovered for at least 5 hours before serving. Place on cooling rack and cool for approx. Use small offset spatula to gently spread and smooth topping, completely covering top of pie. With a spoon, lightly drizzle top with sour cream topping in even layer. Remove from oven and rest on cooling rack for 5 minutes.
BAKE: Pour cream cheese filling into prepared crust and spread into even layer bake for 25-30 minutes until set (it should puff around the perimeter and slightly jiggle in the center). MAKE TOPPING: In a separate small bowl, whisk together sour cream, sugar, and vanilla until smooth. Mix on medium speed until completely combined and smooth (30-60 seconds). until smooth, scraping down sides once or twice to ensure that no lumps remain in cream cheese.
(For photo tutorial for making crust, go to: ) MAKE FILLING: Add cream cheese and sugar to mixing bowl with electric mixer, blend on low speed 1-2 min. Refrigerate to firm up while mixing remaining ingredients. Press mixture into 9-inch pie pan, covering the bottom and coming all the way up the sides with an even thickness.
#Philadelphia cream cheese pie cracker#
MAKE CRUST: In medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter.
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