Blackberry Brownie Cheesecake Pie

Blackberry Brownie Cheesecake Pie

 

 

I was feeling creative and had this idea in my mind.  I wanted to create a pie with a brownie layer and cheesecake layer from scratch (no boxes), and came up with this idea.  Milk chocolate chips and dark chocolate chips would work as well.  This is a mildly sweet pie, so if you’re the kind of person who takes frosting off a cake, you’ll enjoy this.  If you hate making pie crusts, then purchase one frozen.  The pie isn’t a significant riser, so you’ll have enough room in a store bought pan.

I hope you enjoy!

Blackberry Brownie Cheesecake Pie

Prep time: 20 minutes

Servings: 6-8 (depending on cut)

1 pie crust for a 9 inch pie pan

Brownie Layer

2 TBSP salted butter

¼ c. semi sweet chocolate chips

¼ c. sugar

¼ c. flour

1 egg

¼ tsp vanilla

Cheesecake Layer

1 8 oz. package of cream cheese, softened

3 TBSP sugar

1 tsp. vanilla

Blackberry Topping

6 oz. of blackberries

2 tsp. cornstarch

1 tsp. sugar

Preheat oven to 350 degrees.

Arrange pie crust into pie pan.

Brownie Layer

Place butter and chocolate chips into a microwave proof bowl. Microwave at 30 second intervals, and stir until completely melted.

Add sugar and flour to bowl. Mix with a fork. The mixture will be dry and thick. Add the egg and vanilla and blend by hand until a nice consistency.

Spread layer into pie crust.

Cheesecake Layer

Using a mixer, blend cream cheese with sugar.

Add egg and vanilla and mix until well blended.

Spread over the top of the brownie layer.

Blackberry Topping

Using a food processor or blender, process the blackberries until liquid.

Using a cheesecloth, strain blackberry seeds into a cup. You may have to rinse the cloth once or twice depending on the seeds. You should get approximately ½ cup of blackberry liquid.

In a small pan, add blackberry juice.

Whisk in cornstarch and sugar.

Heat on low to medium heat until thickened. This won’t take long, so keep whisking and watching.

Using a spoon, spoon the blackberry topping onto the cheesecake in rows.

Drag a knife through at horizontal and vertical intervals to add a marbling effect.

To prevent the pie crust from burning, cover it with aluminum foil or a pie crust shield after the first part of baking (20 minutes depending on your crust) when you see it starting to brown.

Bake pie for 45 to 50 minutes until slight browning is seen on cheesecake.

Serve with additional blackberries and whipped cream if desired.

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