Strawberry Swirl Cheesecake Pie
 
Makes 1(9-inch) pie
Ingredients
  • 1½ cups (195 grams) graham cracker crumbs
  • 7 tablespoons (98 grams) unsalted butter, melted
  • ⅔ cup (133 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • ½ teaspoon (1 gram) ground black pepper
  • ¼ teaspoon kosher salt
  • 2 (8-ounce) packages (450 grams) cream cheese, softened
  • 1 tablespoon (8 grams) all-purpose flour
  • 2 large eggs (100 grams)
  • ¼ cup (60 grams) sour cream, room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • ⅔ cup (213 grams) strawberry preserves
  • ½ cup (85 grams) chopped fresh strawberries
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 9-inch pie plate with baking spray with flour.
  2. In a medium bowl, stir together graham cracker crumbs, melted butter, 2 tablespoons (24 grams) sugar, pepper, and salt. Using a measuring cup, press mixture into bottom and up sides of prepared plate.
  3. Bake for 5 minutes. Let cool on a wire rack. Reduce oven temperature to 325°F (170°C).
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy, stopping to scrape sides of bowl. Add flour and remaining ⅔ cup (133 grams) sugar, beating until combined. Add eggs, one at a time, beating just until combined after each addition (do not overbeat). Reduce mixer speed to low. Add sour cream and vanilla, beating until smooth. Pour into prepared crust.
  5. In the container of a blender, place preserves and strawberries; blend until smooth. Drizzle 5 tablespoons (100 grams) strawberry mixture over filling. Using the tip of a knife, gently swirl over top of pie. Refrigerate remaining strawberry mixture.
  6. Bake until edges are set and slightly puffed, 35 to 45 minutes. Let cool on a wire rack for 1 hour. Refrigerate until cold, about 3 hours. Serve with remaining strawberry mixture.
Recipe by Bake from Scratch at https://bakefromscratch.com/strawberry-swirl-cheesecake-pie/