Cherry Cheesecake Pizza Pie
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 671
- Total Fat
- 47
- Saturated Fat
- 24
- Carbohydrates
- 55
- Dietary Fiber
- 4
- Sugar
- 36
- Protein
- 11
- Cholesterol
- 156
- Sodium
- 308
- Total: 5 hr 35 min (includes chilling and cooling time)
- Active: 1 hr 20 min
Ingredients
Pie Dough:
1 1/3 cups all-purpose flour, plus more for dusting
1 cup almond flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 1/2 sticks cold unsalted butter, diced, plus more for the pan
4 tablespoons ice water, plus more if needed
Cheesecake Filling:
16 ounces cream cheese, softened at room temperature
2/3 cup granulated sugar
2 large eggs, lightly beaten
1/2 large lemon, zested and juiced
Cherry Compote:
2 pounds pitted fresh or thawed frozen cherries, with juices
1/4 cup granulated sugar
1 vanilla bean, split
1/2 medium lemon, zested and juiced
Whipped Cream:
1 cup heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon lemon zest
1/2 cup sliced almonds
Directions
Special equipment:
a 12-by-1-inch pizza or tart pan with a removable bottom- For the pie dough: Into the bowl of a food processor, add the all-purpose flour, almond flour, granulated sugar, cinnamon and salt. Pulse to combine. Add the butter and pulse until the dough becomes crumbly. Add the ice water 1 tablespoon at a time and pulse after each addition until the dough holds together but isn't wet. (Add additional tablespoons of water as needed.) Turn the dough out onto a floured work surface and form into a disk. Wrap in plastic and refrigerate for 30 minutes.
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 12-by-1-inch pizza or tart pan with a removable bottom.
- Remove the dough from the refrigerator. Flour a rolling pin and work surface. Roll the pie dough, starting from the center and working outward, into a 14-inch circle, about 1/4 inch thick. Lay the dough in the prepared pan and press it into the bottom and sides. Fold the excess dough inward and crimp. Dock the dough with a fork.
- Put a piece of parchment paper on top of the dough and weigh it down with pie weights, a butter knife or dried beans. Blind-bake on the center rack of the oven until the crust is pale golden and just firm, about 20 minutes. Set aside to cool.
- For the cheesecake filling: In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs and lemon zest and juice. Pour into the cooled pie crust and spread evenly with an offset spatula.
- Bake until the cheesecake is set and the middle barely jiggles, 50 to 60 minutes. Set aside to cool.
- For the cherry compote: Combine the cherries with their juices, granulated sugar, vanilla bean and lemon zest and juice in a medium saucepan over medium heat. Cook until the compote is thickened and syrupy, about 20 minutes. Let cool to room temperature, about 20 minutes.
- Pour the compote over the cooled cheesecake filling, and spread evenly over the top.
- For the whipped cream: In a large mixing bowl using a hand mixer or whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, confectioners' sugar and lemon zest until medium to firm peaks form.
- In a medium skillet over medium heat, toast the almonds, stirring frequently, until golden brown, about 5 minutes. Set aside to cool.
- To serve the cheesecake pizza pie, top each slice with whipped cream and toasted almonds. Enjoy!