Friday, 1 July 2016

Red Velvet Cheesecake Pie

Happy Canada Day! 

(One more dessert before we get back to the burgers.  I promise!) 

Red Velvet Cheesecake Pie.  This couldn't be a more perfect dessert to celebrate our beloved Country's birthday. 

Not really chocolate.  Not really vanilla.  Kind of both.    

Start out by making a basic Oreo cookie crust.

I wish I had those snappy fingers like on those "Tasty" short cooking videos.  But since I don't, melt a little butter in the microwave, crush up some cookies in a food processor and mix it together.  Pour into a pie plate. 

Press into the bottom and up the sides of the plate. 

I wildly encourage out to cut out a parchment circle and place it in the bottom of the pie plate before you put in the crust.  For whatever reason, I mangle every piece of pie that comes out of the plate without parchment.  And butter (of course).

Stick the crust in the fridge while you make the filling.  Which is SO easy!

In a stand mixer, beat the cream cheese until smooth.

Then add the sour cream.  Make sure the sour cream is room temperature!  If it's too cold when you add it to the cream cheese, it seizes and you get chunks.

And that little bottle of red food coloring in the picture above?  Dump in the whole thing.

Add in the cocoa powder.  (ahem.  The recipe calls for 2 teaspoons cocoa powder....  But I had a brain fart and put in MUCH more.  Clearly)

And the vanilla.

And sugar.

Mix that all together.  And then fold in the Cool Whip until no streaks of Cool Whip can be seen.

Then pour that into the chilled crust.

Then put the whole works back into the fridge.  A minimum of a few hours - or overnight.

Now - I'm not sure if you can tell....  But that crust is all broken.  I had to kind of surgically put it back together.  Because I didn't line the pie plate with parchment paper.  Don't be like me - line your plate!

And serve with a dollop of Cool Whip.

Creamy, tangy, slightly chocolatey, that crisp Oreo crust.  oh boy.  It's a PERFECT summer dessert that is quick to go together so you have more time to spend outside in the sun!

Now - I would understand if you were sitting there looking at these pictures thinking - "ummmm - Heather....  that's pink....."  And I don't blame you.  Possibly it's because I used too much cocoa powder....  Maybe it's the type of food color I used.  Maybe it's a trick of the light.  Don't worry - it still tastes AWESOME.


xoxo - Heather

Red Velvet Cheesecake Pie
24 chocolate sandwich cookies (Oreo cookies)
1/4 cup melted butter
8 ounces cream cheese, softened to room temperature
1 cup sour cream
1/2 cup sugar
2 Tablespoons red food color (or one 28 ml bottle)
2 teaspoons cocoa powder
2 teaspoons vanilla extract
8 ounces frozen whipped topping (Cool Whip), thawed
  1. Crush the cookies in a food processor until they are fine crumbs.  Pour the crumbs into a bowl and stir in the melted butter until the cookie crumbs are coated.  Transfer into a buttered and parchment-lined 9-inch pie plate.  Refrigerate up to an hour (preferably) until set.
  2. In a stand mixer bowl, beat the cream cheese until smooth.  Add in the sour cream, sugar, red food coloring, cocoa powder, and vanilla extract.  Beat until well combined.
  3. Remove the bowl from the mixer and fold in the Cool Whip with a spatula until no streaks can be seen. 
  4. Pour the filling into the chilled crust and smooth out the top.  Place the pie back in the
    fridge for a minimum of 4 hours or overnight. 
  5. Serve with additional Cool Whip as a topping, if desired.
Source:  Taste & Tell

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