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Black-Bottom White Chocolate Cheesecake Pie

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By Pillsbury Kitchens
Updated May 6, 2021
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For a simple-yet-showstopping holiday pie, look no further than this layered, double-chocolate cheesecake dessert! Frozen Pillsbury™ Regular Pie Crust makes the base of this pie easier than ever, and the semisweet chocolate base combined with the white chocolate cheesecake filling brings this decadent dessert to life. Top with ruby-red cherry pie filling for a finishing flair, and serve at your holiday feast this season for a pie everyone will love.

More About This Recipe

  • The term "black-bottom" refers to any pie with a layer of chocolate between the pie crust and the filling. There are many variations, but we love our simplified version that uses semisweet chocolate chips.

Black-Bottom White Chocolate Cheesecake Pie

  • Prep Time 20 min
  • Total 4 hr 30 min
  • Ingredients 10
  • Servings 8
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Ingredients

Chocolate Layer

  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon vanilla

Filling

  • 3 oz white chocolate baking bars, chopped (from 4-oz box)
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla
  • 1 cup cherry pie filling with more fruit (from 21-oz can)

Instructions

  • Step 
    1
    Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Shell. Cool completely, about 20 minutes.
  • Step 
    2
    In small microwavable bowl, microwave chocolate chips and 1/4 cup whipping cream uncovered on High 30 to 50 seconds, stirring every 15 seconds, until melted and smooth. Stir in 1/4 teaspoon vanilla. Spread chocolate mixture evenly in bottom of cooled pie shell. Freeze 15 minutes.
  • Step 
    3
    Meanwhile, in small microwavable bowl, microwave white chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Cool 10 minutes.
  • Step 
    4
    In medium bowl, beat cream cheese and powdered sugar until well blended. Beat in 1/2 cup whipping cream and 1/2 teaspoon vanilla with electric mixer on medium speed until smooth. Add white chocolate; beat until well blended. Carefully spoon and spread cream cheese mixture over chocolate layer. Refrigerate 2 to 3 hours or until firm. Top individual servings with cherry pie filling. Store in refrigerator.

Nutrition

420 Calories
27g Total Fat
4g Protein
40g Total Carbohydrate
28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
16g
81%
Trans Fat
1/2g
Cholesterol
55mg
19%
Sodium
200mg
8%
Potassium
140mg
4%
Total Carbohydrate
40g
13%
Dietary Fiber
0g
0%
Sugars
28g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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