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
- Preheat oven to 450°F.
- 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.
- 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.
- 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.
- 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.
