Sweet Tart Cheesecake Pie
The 4th of July is my favorite holiday. I love the patriotism ... the celebrations ... seeing families together ... the BBQ's, cookout and picnics ... the parades and fireworks ... just everything about it. I hope everyone has a safe and happy 4th. Below is one of my favorite songs ... perfect for Independence Day!
Servings: 8 servings
Ingredients
- 2 blocks cream cheese, at room temperature 8 oz. each
- ½ cup granulated sugar
- ¼ cup Tang drink mix
- ¼ cup cherry drink mix
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 large eggs
- 1 9-inch graham cracker crust
Topping
- 1 cup sour cream
- 2 tablespoons sugar
- 1 ½ teaspoons vanilla extract
- non-pareils optional
Instructions
- Preheat oven to 350° F.
- Place cream cheese in a large mixing bowl and mix with an electric mixer until creamy. Add the 1/2 cup sugar, Tang, cherry drink mix, flour, and vanilla. Mix well. Add sour cream and eggs; mix well. Spread the mixture into the crust.
- Bake for 40 minutes or until the center is almost set. Remove the cheesecake from the oven. Turn the heat to 450° F.
- Mix the topping ingredients and carefully spread it over the cheesecake. Return the cheesecake to the oven for 5 minutes to set the topping. Remove from oven and sprinkle with nonpareils, if desired.
- Let cheesecake cool for 30 minutes on the counter, then chill for at least 4 hours before serving. Store leftovers in the refrigerator.
Notes
- Feel free to try different drink mix flavors!
Nutrition
Serving: 1slice | Calories: 520kcal | Carbohydrates: 49g | Protein: 7g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 322mg | Potassium: 186mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1054IU | Vitamin C: 6mg | Calcium: 108mg | Iron: 1mg
