It’s Mommy’s Birthday! Time for the Chocolate Cheesecake Pie

Chocolate Caramel Pecan Cheesecake PieAnother birthday at my house, this time it’s mine! I’ll admit that this birthday won’t go down in the history books as one of the best. The entire family has been down for the last week with one of the influenza bugs.

The kids all bounced back quickly, but I think I did too much too soon and just can’t get my energy back.

But there was no way I was going to miss out on my “once a year, very special, decadent Chocolate Cheesecake Birthday Pie”, even if I had to prop myself up by the counter to make it.

Which I did. I even licked the bowl, the beaters and all the spatulas by myself. It is now sitting in honor in the fridge waiting for my birthday supper tonight. (But don’t worry, I will share it then.)

I found this recipe years ago on a cooking show that Mrs. Field’s (of cookie fame) did on PBS. I taped the show and watched it five times to painstakingly copy it down. (That shows the lengths I will go for a great chocolate recipe!) I have made a few alterations over the years, but not many because the original is incredible!

It is sinfully rich and decadent, so I only allow myself to make it once a year, on my birthday. But I enjoy it immensely then!

Chocolate Cheesecake Pie

Crust: Mix together 1 1/2 cup flour, 1/2 tsp. salt, 3/4 cup toasted pecans. Cut in one stick of cold butter. Add 3-4 Tbsp. ice water. Press into a deep dish pie pan. Prick the bottom. Bake 375 degree for 18 minutes. Let cool.

Sprinkle crust with 3/4 cup of chocolate chips and 3/4 cup of chopped pecans, OR make a ganache of 4 oz. chocolate chips and 2 Tbsp. heavy cream and pour into crust. (OR sometimes I do both!)

Filling: Melt and cool 6 oz. chocolate chips. Set aside. Beat together 12 oz. cream cheese (at room temperature) and 1 cup sour cream. Add 1 1/2 cups powdered sugar, the melted chocolate chips, and 1 Tbsp of vanilla. Fold in 6 oz. of chocolate chips. Spoon into crust, sprinkle with toffee bits or shaved chocolate if you wish and refrigerate before serving.

This year for a twist I used Hershey’s Premier Baking Pieces: Milk Chocolate filled with Caramel on the bottom of the crust with the chopped pecans. I also used them in place of the chocolate chips that are stirred into the chocolate cheese cake filling. They are wonderful! Like little bites of candy! Perfect to eat by the handful!

This recipe makes a large 10 inch pie that feeds a lot of people. It is very rich, so a small piece goes a long way!

The perfect way to celebrate the birthday of a confirmed chocoholic!

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