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Tuesday, March 19, 2019

Espresso Cheesecake Pie

Janet Groene’s
Espresso Cheesecake
    My short list of RV provisioning favorites includes packaged crumb pie crusts. They are use-by dated for days and even weeks ahead, so they’re a good choice to keep in your RV's emergency food pantry. They come in many flavors and sizes including individual tarts. They can be filled with instant pudding, ice cream or other no-cook yummies, or turned into a "homemade" gourmet dessert like this one.

    Bonus: these pie crusts come in a disposable pan, so there's no dish washing. If you don't have a conventional oven they fit most toaster ovens.  
1 store-bought 8- or 9-inch inch crumb crust (preferably chocolate)

8-ounce brick of cream cheese
1 egg
1/3 cup sugar
1/2 teaspoon vanilla extract

1/2 teaspoon instant espresso powder
About 1/4 cup chocolate jimmies

    Set the oven to 350 degrees and let the cream cheese come to “room” temperature. Whisk egg, then beat in sugar, cream cheese, vanilla and espresso powder. Pour into crust and bake 15 to 20 minutes, just until it’s “set”.  Sprinkle with chocolate jimmies. Let cool before cutting. Chill if you like. Serves 6. 

See more of Janet Groene's RV-ready recipes at

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