Strawberry Cheesecake Pie

Prep Time: 35 mins | Cook Time: 15 mins | Course: Dessert | Serves: 8

Strawberry cheesecake pie with both fresh strawberries and a jammy cooked strawberry glaze. In a hazelnut vanilla wafer crust. The crust here is tender and so tasty, perfection! Inspired by Sam Merritt of Sugar Spun Run https://sugarspunrun.com/strawberry-cream-cheese-pie/#wprm-recipe-container-10558 

Hazelnut Wafer Crust:

10 oz vanilla wafers (or shortbread cookies)

½ cup hazelnut flour

¼ cup butter, melted 

Cheesecake Filling:

8 oz cream cheese, softened 

½ cup powdered sugar 

½ cup heavy cream 

½ cup sour cream 

1 lemon, zested and juiced, divided 

1 teaspoon vanilla 

Salt, a pinch

Strawberry Glaze Topping:

4 cups strawberries, hulled and quartered, divided 

¼ cup sugar 

1 Tablespoon cornstarch 

1 Tablespoon Crème de Fraise or other berry liqueur, optional 

1 teaspoon vanilla 

Preheat oven to 350*. Pulse vanilla wafers, hazelnut flour, and melted butter in a food processor to coarse crumbs. Press them into a 10” tart pan with a removable bottom or a pie plate. Press the crumbs evenly along the bottom and up the sides with a flat bottomed cup, such as a measuring cup. Bake for 11 minutes. Remove from the oven and let cool. 

In a stand mixer, beat cream cheese, powdered sugar, and heavy cream to soft peaks. Add sour cream, half the zest and juice of the lemon, vanilla, and salt. Scrape the sides and bottom of the bowl and mix again to medium peaks. Spread evenly into the crust and refrigerate while making the topping. 

Wash and hull the strawberries and quarter slice them into a bowl. Stir 2 cups of sliced berries in a saucepan with the sugar and cornstarch. Stir over medium heat until thickened, about 1 minute. Stir in the remaining half of lemon zest and juice. Set aside to cool. 

To the remaining 2 cups of sliced strawberries, stir in strawberry liqueur, if using, and vanilla. Allow to marinate at room temperature for 10 minutes. Stir into the somewhat cooled strawberry glaze. Spoon on top of the cheesecake pie. Refrigerate until serving time.