This post may contain affiliate links. Please read my disclosure policy.
Sweet, creamy, smooth cream cheese with a little tang and a rich chocolate ribbon. Yum. If you like cheesecake you’re going to like pie number 33 on our list.
Can you believe the weekend is gone already? I can’t. I look forward to Monday only because I know I’m going to post a pie – not because I get to go back to work. I’m sure you understand.
A cream cheese pie goes great with a graham cracker crust. And what could be easier?
Crush one sleeve of graham crackers in a food processor along with 1/4 cup of sugar.
Once crumbled, add 5 tablespoons melted butter and pulse again.
Once all crumbs are moist, turn graham cracker crumbs out in a 9-inch deep dish pie plate.
Press the crumb mixture in the bottom and up the sides of the pie plate. Set aside while preparing the filling.
You’ll need sugar, cream cheese, an egg, vanilla, cornstarch, Greek yogurt or sour cream, and German’s Sweet chocolate.
Preheat the oven to 350 degrees. Melt the German’s Sweet chocolate in the microwave and set aside to cool. Beat the softened cream cheese until fluffy. Gradually beat in the sugar until smooth.
Add the lightly beaten egg on low speed until combined.
Stir in the vanilla …
… cornstarch …
… and Greek Yogurt or sour cream. Mix just until blended. Remove one cup of batter.
Poor the remaining batter into the prepared pie crust and smooth the top.
Blend the reserved 1 cup of filling into the melted and cooled chocolate.
Place 8 teaspoons of the chocolate mixture equally spaced around the outside edge of the pie and add three more drops in the center. If you have extra add more to each droplet until the chocolate mixture is gone. Run a knife slowly through each chocolate drop to form a circle. Repeat with the center drops. Bake at 350 degrees for 35-40 minutes.
The center of the pie will be a little jiggly but will set once cooled.
Cool to room temperature then refrigerate until served.
This is an easy but tasty pie that’s just sweet enough to satisfy.
Marbled Cream Cheese Pie
Yield: 8
Course: Dessert
Sweet, creamy, smooth cream cheese with a little tang and a rich chocolate ribbon.
Ingredients
For the crust:
- 1 ¼ cups crushed graham crackers one full sleeve
- ¼ cup sugar
- 5 tablespoons butter melted
For the filling:
- ¾ cup sugar
- 1 lb. cream cheese softened (two 8 ounce boxes)
- 1 egg lightly beaten
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- ½ cup plain Greek Yogurt or sour cream
- 3 ounces German's Sweet Chocolate melted and cooled
Instructions
For the crust:
- Add the graham crackers and sugar to the bowl of a food processor. Pulse until crackers are crumbly. Add the melted butter and pulse until moist. Press the crumb mixture in the bottom and up the sides of a 9-inch deep dish pie plate. Set aside while preparing the filling.
For the filling:
- Preheat oven to 350°F. Melt the German's Sweet chocolate in the microwave and set aside to cool. Beat the softened cream cheese until fluffy. Gradually beat in the sugar until smooth. Add the lightly beaten egg on low speed until combined. Add the vanilla, cornstarch and Yogurt. Blend just until well mixed. Remove 1 cup of filling and stir it into the melted chocolate. Pour the remainder of the filling into the prepared pie crust and smooth until even.
- Place 8 teaspoons of the chocolate mixture equally spaced around the outside edge of the pie and add three more drops in the center. If you have extra, add more to each droplet until the chocolate mixture is gone. Run a knife slowly through each chocolate drop to form a circle. Repeat with the center drops. Bake at 350°F for 35-40 minutes. The center may still be jiggly but will set once cooled.
- Cool on a rack until room temperature then refrigerate until served.
Recipe Notes
- By Tricia @ Saving Room for Dessert
Nutrition
Calories: 441kcal | Carbohydrates: 47g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 79mg | Sodium: 293mg | Potassium: 139mg | Fiber: 0.5g | Sugar: 37g | Vitamin A: 807IU | Calcium: 94mg | Iron: 2mg
~~~~~
Thanks so much for stopping by! Have a terrific Monday and a great week.
Tricia
Barefeet In The Kitchen
This is a beautiful pie! I love the heart effect on top. I am going to copy that next time I make a marbled dessert. Sooo pretty!
Ashley@piesandpushups
My mouth is seriously watering!!
Hungry Jenny
Oh my god, that looks amazing! Your pies always look so indulgent, mmm…<br /><br />Hungry Jenny x
A SPICY PERSPECTIVE
Ooo, love the pretty design on top. You are the pie master. 🙂
Tanna at The Brick Street Bungalow
Okay, Tricia. Not only does this recipe look and sound delicious, your 'hearts' on top are so stinkin' pretty!! Mine would look like blobs!! Extra points for those beauties today!! I am so ready to be done with this diet so I can enjoy a little of these in moderation again. Italy was a little setback, but I'm forging on for now. I'll keep enjoying my desserts by looking