Wednesday, April 9

THIS MONTH'S PIE: Whiskey Cheesecake

I've never made a pie with liquor in it, so this month I thought it would be a great ingredient to work with.  I found this recipe and it instantly caught my eye.  It called for rum, but since I don't usually have that stocked in my bar, I grabbed the next best thing: whiskey.  Oh boy was that a good choice!  That paired with the graham crust and cheesecake make this pie a definite winner. Enjoy a piece in the morning with some fresh brewed coffee or dive into it after a hardy dinner, this pie will leave you wanting more, more, more!

I am so enjoying our pie series.  It has pushed me to find a bunch of new recipes that so far have all been great.  I hope you are all enjoying it as much as we are!  Have you tried any of the recipes?  Any you love?  Let us know!


Preheat oven to 375 degrees.

Pie crust:
2 cups crushed graham crackers
1/3 cup sugar
1 teaspoon cinnamon
½ cup melted butter

In a bowl, mix together pie crust ingredients.  In a 9 inch pie pan, firmly press the mixture into the bottom and sides of the pan.  The crust should be about half an inch thick all around (bottom and sides) once complete.  In a preheated oven, bake for 5 minutes. Remove and cool for another 5 minutes.

Pie Filling:
12 ounces of cream cheese (room temperature)
½ cup sugar
2 eggs
1 tablespoon whiskey

While the pie crust is cooking and cooling, in a stand mixer, beat the cream cheese until softened.  Gradually add in sugar, eggs, then whiskey.  Next, pour the pie filling into the pie crust and smooth with a soft spatula.  Bake for 20 minutes.

Pie Topping:
1 cup sour cream
3 tablespoons sugar
1 tablespoon whiskey
raspberries/fruit (optional)

While the pie is baking, in a bowl whisk together sour cream, sugar, and whiskey.  Spread the topping mixture over the baked pie.  Return pie to the oven for 7-10 minutes or until the top has set.  Cool pie to room temperature, place in refrigerator, and chill for at least 2 hours.  Top with your favorite fruit, eat, and enjoy!

{Adapted recipe from here}