I have been highly absent from Daring Baker challenges due to work, baby, and difficulty converting to gluten free. However, this month I thought looked like fun and would be a good conversion. For the month of November Krista & Nicole of “Two Cups of Sugar.” challenged us to make our own version of cheesecake crumble pie. Too late in the month, I realized that there was a savory option, which I think my family would REALLY enjoy. But, I decided to make this for my contribution for THanksgiving dessert. David wanted strawberry version. I used a gluten free pie crust mix that I had purchased on clearance. Then to convert the crumble, I just used gluten free flour instead of regular flour. It turned out really good. The biggest issue I had was that by the time the first 15 minutes were gone, the top had crusted over and there wasn't anywhere for the crumble to stick; so, I had to break the top of the cheesecake. The flavor was great and David really liked it. My favorite part was the crumble. Of course, I've always had a weakness for crumble! :-)
Cheesecake Crumble Pie
Preheat oven to 425°F. Prepare desired pie crust recipe. Refrigerate for 30 minutes. Lightly flour working area and roll out dough to fit 1 - 2” / 2.5 -
5cm larger than the pie pan. Gently place in pie pan and fold under
excess dough. Prick the dough several times with a small knife or fork
and fill with beans, baking weights or an 8” / 20cm cake pan to help
keep shape during baking. Bake for 9 minutes.
16 oz / 450g cream cheese
¾ cup / 150g white sugar
½ tsp grated lemon zest
¼ tsp vanilla
2 large eggs
1 large egg yolk
¼ cup / 60ml heavy cream
Have all the ingredients at room temperature. Preheat oven to 500°F / 260°C / Gas Mark 10.
Beat cream cheese in a large bowl until smooth and creamy. Scrape
down the sides and add sugar gradually while beating until smooth (about
1 - 2 minutes). Beat in vanilla, scraping down the sides of the bowl after each addition. Beat in eggs on at a time until incorporated. On low speed, beat in heavy cream. Pour half of the filling into prepared crust then top with desired fruit, chocolate, etc.
1 cup scooped and levelled / 140g all-purpose (plain) flour
½ cup / 75g rolled oats
1 cup / 200g white sugar (if you don’t want this to be overly sweet you can cut the white sugar in half)
⅔ cup / 135g brown sugar
½ tsp cinnamon
¼ tsp salt
½ cup / 1 stick / 113g cold unsalted butter
Mix all dry ingredients together in small mixing bowl. Add butter and
crumble together until it resembles a coarse meal (pea-sized).
Top cheesecake with crumble after the initial 15 minutes and return to oven at reduced temperature of 200°F / 95°C
/ Gas Mark lower than 1/2 and bake for 1 hour more. Turn the oven off,
prop the door ajar with the handle of a wooden spoon, and let the cake
cool in the oven for 30 minutes. Then cover and refrigerate for at least 6 hours before serving. Enjoy!