Mincemeat cheesecake pie
Mincemeat cheesecake pie:
•(10-inch) pre-baked pastry shell
• 2 cups prepared mincemeat (with apples & raisins)
•1/2 cup chopped walnuts
• 12 ounces cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon milk
• 8 ounces sour cream
•2 tablespoons sugar
•1/2 teaspoon vanilla
Combine the mincemeat and walnuts; spread evenly in prepared pastry shell. In a mixer, beat cream cheese, eggs, 1/2 cup sugar, and milk at medium speed until smooth; pour over mincemeat/walnut mixture in the pie shell. Bake at 375 degrees for 25 to 30 minutes or until nearly set. Stir together the sour cream, the 2 tablespoons sugar and vanilla; spread mixture over the top of the baked pie. Bake 5 minutes more. Cool and then chill at least 6 hours. It serves 8 to 10. You can decorate the top with
Just when you thought you’d read everything you ever wanted to know about mincemeat (from recent columns), here’s still another recipe. However, this is promised to be a recipe “to die for.” It’s for “Cheesecake Mincemeat Pie,” using “store bought” mincemeat without meat and with apples and raisins.
The recipe comes from my sister, Darlene Blackford, of Rocky Ford. She doesn’t really care for mincemeat but says she still likes the pie. Darlene says the recipe was a “Better Homes and Garden” winner a number of years ago. She wrote, “My copy is too worn and wrinkled to see the date.”
To make “Cheesecake Mincemeat Pie,” purchase a 27-ounce jar of Borden brand “None Such” or any brand with raisins and apples. You’ll need 2 cups of mincemeat, 1 (10-inch) prepared and prebaked pastry shell, 1/2 cup chopped walnuts, 12 ounces cream cheese (softened), 2 eggs, 1/2 cup sugar, 1 tablespoon milk, 1 (8 ounce) carton dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla.
Notice that there are two measurements of sugar. The 1/2 cup is used in the first part of the recipe and the 2 tablespoons in the last part.
Preheat the oven 375 degrees.
Combine the mincemeat and walnuts; spread evenly in the prepared pastry shell. In the mixer, beat cream cheese, eggs, 1/2 cup sugar and milk at medium speed until smooth; pour over the mincemeat/walnut mixture in the pie shell. Bake at 375 degrees for 25 to 30 minutes or until nearly set. (Darlene covers the edges of the pie crust so it doesn’t get too brown.)
Stir together the sour cream, the reserved 2 tablespoons of sugar and the vanilla; spread mixture over the top of the baked pie and bake five minutes more.
Cool and then chill at least six hours. This makes 8 to 10 servings. It looks pretty with walnut halves decorating the top.
Darlene wrote that the “Cheesecake Mincemeat Pie” is “a nice blend of sweet-sour that all of her family like.” She doesn’t see any reason why meat mincemeat couldn’t be substituted for the prepared kind.
Mincemeat seems to be associated with Thanksgiving and Christmas holidays, but I’m wondering if this week’s recipe wouldn’t be great for Easter, too.
Thanks go to Darlene!
If you have a recipe you’d like to share, send it to me at P.O. Box 415, Craig, CO 81626 or call me at 824-8809.
Copyright Diane Prather, 2010.