Fruit-In-Crust Cheesecake Pie
A luscious fruit-in-crust cheesecake pie featuring a nutty oat crust, creamy filling, and fruit preserves, perfect for special occasions or a delightful dessert treat.
Ingredients
Instructions
- Combine the flour, rolled oats, brown sugar, baking powder, and butter or oleo until crumbly.
- Reserve 1 cup of the crumb mixture.
- Pat the remaining crumbs on the bottom and sides of a 9-inch pan to form the crust.
- Spread the fruit preserves evenly over the crust.
- Sprinkle the reserved crumbs over the preserves.
- In a small mixer bowl, blend together the cream cheese, powdered sugar, milk, and vanilla until smooth.
- Whip the heavy cream in a small bowl until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling into the baked crust with preserves and crumbs.
- Bake at 350°F for 20 to 25 minutes until set.
- Refrigerate before serving.
Tips & Substitutions
For a gluten-free version, substitute the flour with almond flour or a gluten-free baking blend. You can also use any fruit preserves you like, such as raspberry or apricot, to customize the flavor. Make sure the butter is softened for easier mixing, and consider chilling the crust for 10-15 minutes before adding the preserves for better structure.
Serving Suggestions
This Fruit-In-Crust Cheesecake Pie pairs beautifully with a dollop of whipped cream on top or a scoop of vanilla ice cream on the side. It also makes a delightful dessert for gatherings, complementing dishes like Jenny'S Green Bean And Potatoes or Grandma Nora'S Pineapple Bread Pudding. Serve chilled for the best flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crust's texture, avoid covering it tightly. If you prefer it warm, you can reheat individual slices in the microwave for about 15-20 seconds, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit-In-Crust Cheesecake Pie contains roughly 890 calories, with 3g protein, 40g carbohydrates, and 72g fat. It is an excellent source of vitamin A (23% of the Daily Value), and a good source of iron and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese in this recipe. However, keep in mind that it may alter the creaminess and richness of the filling slightly. For the best texture, ensure it is softened before mixing.
How can I make this cheesecake pie ahead of time?
You can prepare the cheesecake pie a day in advance. After baking, allow it to cool completely before refrigerating it. This will help the flavors meld together and enhance the overall taste.
What is the best way to serve this dessert?
For an elegant presentation, slice the cheesecake pie into wedges and serve on individual plates. You can garnish with fresh fruit or a drizzle of chocolate sauce to elevate the dessert. This pie is versatile and can also be served at brunch or as a sweet treat after dinner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).