Mince and Cheesecake Pie
Serves 6

Mince and Cheesecake Pie

I saw this for the first time years ago, I think in Sunset Magazine. I have combed their website for the recipe but couldn’t find it. This basic cheesecake recipe cooked on top of mincemeat and using a traditional piecrust instead of a sweet graham cracker crust creates a wonderful, not very sweet flavor balance. I added the caramelized lemon slices just for fun.

Hint

1. I made this once in a spring form pan, and it looked great. A traditional pie pan is a lot easier.
2. As I made this one I thought about how much lighter a ricotta based cheesecake might be. There’s always next year.

Ingredients

Dough for 1 piecrust

1 ½ cups prepared mincemeat

For Cheesecake:
8oz. cream cheese
¼ cup granulated sugar
2 eggs
1 tbs. fresh lemon juice
½ tsp. vanilla extract
Egg wash for crust rim if using pie pan

For Topping:
4oz. sour cream
3 tbs. plus 1 tsp. granulated sugar
1 small lemon, skin on, sliced and seeded

Procedure

1. Roll out piecrust dough in a large enough circle to fit into a pie pan and make a fluted rim (or enough edge to go up the side of a spring form pan and form a rolled top edge).
2. Put dough in pan and refrigerate for 30 minutes. Preheat oven to 350º
3. Meanwhile combine cheesecake ingredients in processor and process until completely blended. Transfer to a bowl and set aside.
4. Combine sour cream and I tsp. sugar in processor and blend thoroughly. Set aside.
5. Put 3 tbs. sugar into small skillet and heat on low until sugar melts and browns slightly. Add lemon slices and reduce heat to simmer, cooking them slowly until they are soft and caramelized slightly. Remove from heat and set aside.
6. Remove crust from refrigerator and spoon mincemeat onto the bottom. Spoon cheesecake mixture over the mincemeat. If you use a pie pan, brush egg wash over fluted edge. Bake for 25 minutes or until cheesecake is firm on the top and begins to brown slightly around the edge. Open the oven door and let the pie cool for 15 minutes.
7. Remove the pie from the oven and increase the temperature to 425º. Spread the topping evenly over the cheesecake making sure it touches the crust edge all the way around. When the oven is up to temperature, put the pie back in and bake it for 5-8 minutes. The topping with become firmer as it cools.
8. Cut the lemon slices in half and place them around the top. Refrigerate for at least 45 minutes. Serve at room temperature.
   

   A Slice of Mince and Cheesecake Pie