Wednesday, March 16, 2011

Pi Squared

So guess what? It was Pi Day on Monday (3/14, er 3.14?)!
And so I made PIE, of course! But in this case, we will call it Pi.
However, here is the dilemma...the pie I made is actually called a cake, a cheesecake in fact.
And cheesecake is literally a pie, so why do we call it a cake? I have no idea.
Anyway, I made a Chocolate and Vanilla Swirled Cheese Pi (or cake?) and it was too delicious for it's own good, because it disappeared in less than a day.
(Oh yeah, I also didn't have a circular pie pan, so I had to use a square-shaped one. Oh the irony.) 

Yay for menus!

And yay for Pi!

Chocolate and Vanilla Swirled Cheese Pi

  • Graham Cracker Pie Crust
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 cup sugar, divided
  • 1/2 cup sour cream
  • 2-1/2 teaspoons vanilla extract, divided
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 1/4 cup cocoa powder
  • 1 tablespoon vegetable oil
  1. Preheat oven to 450°F.
  2. Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition. 
  3. Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.
  4. Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes. 
  5. Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

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