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Currant Cheesecake Pie

This is a smooth cheesecake pie in a graham cracker crust with the texture bonus of plumped dried currants."


2 cups graham cracker crumbs
2 Tbsp. sugar
2 tsp. cinnamon
8 Tbsp sweet butter, melted
boiling water
2/3 cup dried currants
24 ounces cream cheese
8 ounces sweet butter, room temperature
1/8 tsp. salt
3/4 cup sugar
1 1/2 tsp. vanilla extract
3 large eggs


Mix the crust ingredients together well.
Press them into a well-greased 10-inch pie dish to form an even crust.
Pour the boiling water over the currants to plump them for one minute. Then drain them and spread on paper towels to dry.
Beat the cream cheese and butter together.
Add the salt, sugar, vanilla, and eggs.
Stir in the currants - do not beat them so you avoid breaking them up.
Pour this batter into the crust and level the batter.
Bake at 350 for 35 minutes in the middle of the oven.
Raise the oven rack and broil for a minute +/- to color the top of the cake attractively.
Let sit to cool to room temperature before serving or refrigerate.

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Nutritional Information
Per Serving

no nutrition information available

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