Black Forest Cheesecake

The winner of the Thanksgiving fun pack from My Blog Spark and Pillsbury is:

Judy H. who said: Pumpkin pie is a must have in our household – but you absolutely have to top it off with the biggest dallop of cool whip to make it complete :O)  Part of the fun is making the pie with my 14 year old daughter – she makes the best crust and she insists on using lard cause that’s the way Gramma does it.

So now let talk pie now.  Thanksgiving dinner with my husband’s family is always followed by the traditional pie for dessert.  I must admit I am scared to make pie crust.  Now you know one of my weaknesses.  Making pie crusted isn’t something I’ve perfected, so the perfectionist in me chooses not to make it.  I plan on working on that is the near future, but for now, I stick with graham cracker or cookie crumb crusts.  This pie is easy and yummy, but it looks elegant and impressive.  I found the recipe in an old Quick Cooking magazine, now called Simple and Delicious.  It is made with sour cream which adds a slight tang to the pie.  It is also not a very heavy or rich dessert, which is nice after a big Thanksgiving meal.

Here are some other great pie recipes from my archives also:

Symphony Pie

Chocolate Peanut Butter Pie

Pumpkin Cheesecake

Tomorrow I will have a non-traditional twist on a classic Thanksgiving dessert along with a few more ideas of those of you who stray from the norm.

black forest pie 3 450

Black Forest Cheesecake

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons vanilla extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 chocolate crumb crust (8 inches)
  • 1/4 cup baking cocoa
  • 1 tablespoon confectioners’ sugar
  • 1 can (21 ounces) cherry pie filling
  1. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Fold in whipped topping. Spread half of the mixture evenly into crust.
  2. Fold cocoa and confectioners’ sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate for at least 4 hours.
  3. Cut into slices; top each slice with cherry pie filling. Refrigerate leftovers. Yield: 6-8 servings.

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