I’ll admit it – I’m not a huge fan of cooking shows. Primarily, because I haven’t had cable in about 4 1/2 years, amazingly enough I don’t feel like I am missing anything. Some I like – anything Giada De Laurentiis is good. It’s the cooks that take a teeny tiny bite and then fake an orgasm that leaves me cold. You know no one takes a bite that small, no one – ever. So why should I buy it now?
A few weeks ago we had a free trial with Sling I got to watch some cooking shows in Cooking Channel. And after a month I was certain I wasn’t missing anything. But one show caught my eye on an early Sunday morning: “Dinner at Tiffani’s” with Tiffani Thiessen. She made a tri tip which she cooked in a crock pot and some carrots but what really caught my attention was her recipe for “Mom’s Cream Cheese Pie”, it included a sour cream topping and I was sold!
I’ve actually made this a few times, the first was a disaster with a capitol D. Make a note: do NOT use low fat cream cheese – it will NOT turn out and wasting ingredients is wasting money. But if you follow it to the letter it is awesome. So kudos and thanks to Miss Thiessen for sharing this with everyone.
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup confectioners’ sugar
1 teaspoon ground cinnamon
Cream Cheese Filling:
12 ounces cream cheese, at room temperature
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
Sour Cream Topping:
1 cup sour cream
3 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract
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For the graham cracker crust: Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs, melted butter, confectioners’ sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
Recipe courtesy of Tiffani Thiessen