Black Forest Cheesecake

Let’s talk pie.  Thanksgiving dinner with my husband’s family is always followed by the traditional pie for dessert.  I must admit I am scared to make pie crust.  Now you know one of my weaknesses.

Making pie crusted isn’t something I’ve perfected, so the perfectionist in me chooses not to make it.  I plan on working on that is the near future, but for now, I stick with graham cracker or cookie crumb crusts.  This pie is easy and yummy, but it looks elegant and impressive.

I found this recipe for Black Forest Cheesecake in an old Quick Cooking magazine, now called Simple and Delicious.  It is made with sour cream which adds a slight tang to the pie.  It is also not a very heavy or rich dessert, which is nice after a big Thanksgiving meal.

Here are some other great pie recipes from my archives also:

Symphony Pie
Chocolate Peanut Butter Pie
Pumpkin Cheesecake

Tomorrow, I will have a non-traditional twist on a classic Thanksgiving dessert along with a few more ideas of those of you who stray from the norm.

Black Forest Cheesecake

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• Author: Laura

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Ingredients

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• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 1 cup (8 oz) sour cream
• 2 tsp vanilla extract
• 1 carton (8 oz) frozen whipped topping, thawed
• 1 chocolate crumb crust (8 inches)
• 1/4 cup baking cocoa
• 1 Tbsp powdered sugar
• 1 can (21 oz) cherry pie filling

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Instructions

1. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Fold in whipped topping. Spread half of the mixture evenly into crust.
2. Fold cocoa and confectioners’ sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate for at least 4 hours.
3. Cut into slices; top each slice with cherry pie filling. Refrigerate leftovers. Yield: 6-8 servings.

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