Bumble Berry Cheesecake Pie has the ease of a pre-made graham cracker crust with two layers of filling. One layer is cheesecake and the other layer is a mixed berry pie filling. I love this recipe for several reasons. You can make the pies in advance and refrigerate them. They are easy to transport and are great to take to your supper club or a potluck dinner. I really, really love that the berry topping stays put! I cannot tell you how many times I have spilled food in my car. I finally bought vinyl liners for my trunk! (Nothing worse than trying to get blackberry stains out of your carpet). Here is the best part: when you are ready to go home there aren’t any dishes to keep up with!

Bumble Berry Cheesecake Pie
Makes 2 pies or 16 servings 

2 pre-made graham cracker crusts (Save the clear plastic to use as lids)
Garnish: fresh whipped cream, fresh fruit (any combination of blackberries, strawberries, blueberries or raspberries)

Cheesecake Filling
2 (8 ounce) packages softened real cream cheese (Not neufchatel)
3/4 cup granulated sugar
Zest of half a lemon
1/4 cup sour cream
2 large eggs

With a stand mixer mix cream cheese, granulated sugar, lemon zest, and sour cream until smooth. Scrape down sides of mixing bowl using a rubber spatula. Add eggs one at a time, mixing briefly until yellow disappears. Scrape sides of bowl again and mix briefly. Set aside.

Bumble Berry Filling
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon iodized salt
1/4 cup water
Zest of half a lemon
1 tablespoon freshly squeezed lemon juice
1 pound frozen mixed berries
12 ounces frozen blackberries

In a large stockpot mix sugar, cornstarch and salt together. Stir in 1/4 cup water, lemon zest, and lemon juice (the mixture will be thick). Pour frozen berries in and set heat to medium low. As the ice in the fruit melts and becomes liquid stir the liquid into the sugar mixture. This takes a few minutes, just keep stirring until it all the ice has dissolved and the fruit begins to soften. Use a knife and cut up any pieces of fruit larger than the blackberries. Increase heat to medium and bring to a boil. Keep stirring. After the mixture boils reduce heat to low and simmer for 3 minutes. Remove from heat and set aside.

To assemble pie: Preheat oven to 350 F. Remove the clear plastic from the graham cracker crusts. Throw away paper insert and clean the plastic to be used as lids after the pies are baked and cooled. Divide the cheesecake filling evenly between the two graham cracker crusts, smoothing filling out in the bottom of each crust. Top each pie with the bumble berry filling, dividing filling evenly between the two pies. Smooth bumble berry filling over the top of the cheesecake layer. Cover both pies with foil. Bake 350 F for 25 to 30 minutes. When done, remove foil and cool pies for 1 hour. Cover pies with plastic lids crimping the aluminum pie pan around the edges to secure lid. Store pies in the refrigerator overnight until cold.Garnish each slice of pie with whipped cream and fresh berries. Enjoy!

Published in The News and Neighbor on May 6, 2014