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Receta Cream Cheese Pie with Nut Crust
by Thea Ledendecker

Cream Cheese Pie with Nut Crust

This is a gluten-free, lower-fat version of my mother-in-law's famous Cream Cheese Pie.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • Crust :
  • 1 cup almonds
  • 1 cup pecans
  • 1 tsp honey
  • 1/8 tsp salt
  • 1 tbsp margarine
  • 1 tsp olive oil
  • Filling:
  • 2 8 oz. packages of Neufchatel cream cheese
  • ½ cup white sugar
  • 3 eggs
  • 3 egg whites
  • 2 tsp vanilla
  • Topping:
  • 2 cups sour cream
  • 1 tbsp sugar

Direcciones

  1. Crust: Blend everything except the olive oil in a food processor until it resembles a paste.
  2. If it looks too dry, gradually add the olive oil.
  3. Press into pie pan.
  4. Filling:Blend everything in food processor until mixture is smooth.
  5. Pour into pie crust.
  6. Bake at 350˚ for 40 minutes or until done (insert a toothpick in the middle-it should come out clean).
  7. Remove pie from oven. While the pie is cooling, use that 5 minutes to make the topping. Turn up the oven to 425˚.
  8. Topping: Stir sugar into sour cream.
  9. Spread the topping over the slightly cooled pie and put back in the oven for another 5 minutes.
  10. Remove from oven and chill for 5-24 hours.