I had a couple of packages of Nancy’s Cultured Cream Cheese I needed to use, and had such a craving for cheesecake. What I didn’t have though was a lot of time, nor any desire to haul out my cheesecake pan and do it the “real” way. So I found a middle of the road for dessert. And delicious it was. Yes, you can use most any brand of cream cheese, but if you want true sublime taste, use Nancy’s. Not only does it taste so much better, it doesn’t have all the gums in it like most cream cheese does now. PS: Why did I use a regular pie crust and not a graham cracker crust? Graham ones are so sweet, I wanted the cheesecake to be the flavor you picked up.
Chocolate Chip Cheesecake Pie
- 1 9″ pie crust/shell
- 2 8-ounce packages cream cheese, room temperature
- ½ cup granulated sugar
- 1 Tbsp all-purpose flour
- ½ tsp pure vanilla extract
- ½ cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 cup dark chocolate chips
If using a frozen pie crust, let sit on countertop for 10 to 20 minutes to thaw. Prick on bottom and sides with fork times, place on a baking sheet.
Preheat oven to 400° (or temperature as directed on packaging) while pie crust is thawing. Bake as directed on package, between 10 to 14 minutes, till lightly browned. Remove from oven, lower heat to 350°.
In a large mixing bowl, using a hand mixer, beat cream cheese, sugar, flour and vanilla till smooth. Beat in sour cream, then eggs, one at a time. Stir in chocolate chips.
Scrape into pie crust (it will be full). Bake for 30 minutes, until just turning golden on the edges. Let cool on counter, then refrigerate for at least 4 hours (it needs the time to fully firm up!). Slice and enjoy.
Males one pie, between 6 to 8 servings.