Mince Cream Cheese Pie {aka Mincemeat Cheesecake Pie}

5:04 PM

At Thanksgiving and Christmas, there are plenty of pies on the dessert table, but there is one that stands out to me, my Mincemeat Cheesecake Pie.  The traditional Mincemeat Pie is made with a double crust and filled with a homemade mincemeat.

For years, I made a more traditional one with a boxed mincemeat that had to be softened in water, somewhat how you would plump up raisins in a recipe.

In 1976, I came across this recipe for Mince Cream Cheese Pie in my Betty Crocker Cookbook and have been making it this way ever since for the Holidays.  This summer, I made another adaptation to this recipe using apples, Apple Cheesecake Pie.

This cookbook is full of standout recipes I have made over the years.  Don't you just treasure this kind of cookbooks! 

 Mince Cream Cheese Pie
 Printable Recipe

1 9-inch pie deep dish uncooked pie crust
1 jar (28 oz.) prepared mincemeat filling
8 oz  cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 eggs

Preheat oven 350 degrees F.  In the bowl of an electric mixer, using the whisk attachment, beat together cream cheese, sugar, vanilla, and eggs until creamy and smooth; set aside.

Spoon mincemeat filling in the prepared pie crust, spreading evenly. Pour cream cheese mixture over the top of filling, spreading evenly.

Bake for 45-55 minutes or until the cheesecake is done. Refrigerate for at least 3 hours or overnight before serving.

Adapted from: Betty Crocker Cookbook, 1976 Edition

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Kay Little
Kay Little

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