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Eduardo Garcia's Cream Cheese Pie

Cream Cheese Pie

byEduardo Garcia
Total 5 hours (includes chilling time)
Active 25 mins
Makes 6 to 8 servings
Special Equipment
a 9-inch springform pan
Special Equipment
a 9-inch springform pan
Ingredients
For the Crust
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and browned, plus more for greasing
  • 16 graham crackers, finely crushed (about 3 cups)
  • 2 teaspoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 teaspoon lemon zest
For the Filling
  • One 8-ounce block cream cheese, at room temperature
  • 1/2 cup milk, at room temperature
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 large eggs, at room temperature
For the Topping
  • 1/2 cup frozen tart cherries, thawed
  • 2 tablespoons wildflower honey
  • Bee pollen (optional)
    Directions
    1. For the crust: Preheat the oven to 350°F. Butter a 9-inch springform pan and line the bottom with a round of parchment paper. Lightly butter the parchment and set aside.
    2. In a medium bowl, mix together the crushed graham crackers, brown butter, sugar, cinnamon, salt, and lemon zest. Mix well with a rubber spatula until the crumbs are evenly coated. Pour the mixture into the prepared pan and press down firmly and evenly to coat the bottom and up the sides of the pan. Set aside.
    3. For the filling: In a stand mixer fitted with the paddle attachment, combine the cream cheese, milk, sugar, vanilla, and salt. Mix, starting on low speed and working up to medium-high speed, until light, smooth and fully combined, about 4 minutes. Add the eggs and beat on medium speed until fully incorporated. Pour the mixture over the prepared crust. Bake the pie until the sides look set and the center is still slightly jiggly, about 30 minutes. Allow to cool to room temperature then refrigerate until fully chilled, at least 4 hours.
    4. For the topping: Combine the cherries and honey in a small saucepan. Place over medium-high heat and simmer until slightly thickened, 3 to 4 minutes. Serve spooned over the pie or on the side. Sprinkle each slice with bee pollen, if using.

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