Delores’ Tangy Orange Cream Cheese Pie in a Gingersnap Crust & Chocolate Topping

Delores’ Tangy Orange Cream Cheese Pie in a Gingersnap Crust & Chocolate Topping

My latest kitchen creation! A perfect blend of tangy orange juice concentrate, cream cheese, yogurt and whipping cream. Add the slight crunchiness of a gingersnap crust and chocolate almond topping & you have a delicious fusion of flavours and texture !

Shot 1:Gather ingredients:
Preheat oven to 325 F
Crust:

15 gingersnaps
1/2 C almonds
2 Tbsp brown sugar
2 Tbsp. melted butter
1/2 tsp. pure vanilla extract

Pie Filling:

2 Packages of Philadelphia Cream Cheese softened. ( In a large mixing bowl, Cut cream cheese into cubes & let soften on counter until very soft to touch , about an hour )
2 Eggs (Room temperature )
1/4 – 1/2 C sugar (personal preference)
1 tsp. vanilla
5 Tbsp. frozen orange juice concentrate ( softened )
1/2 Tbsp. fresh orange zest
1/2 C low fat plain yogurt
1/2 C whipping cream

Chocolate Topping:

1/3 C whipping Cream
4 oz. dark Chocolate Chips
1 tsp. softened butter1/2 tsp. pure vanilla extract

Shot 2:In a processor, grind almonds and gingersnaps. Add brown sugar , melted butter and vanilla and process until thoroughly mixed.
Pat into a 9” pie plate to desired thickness.
Bake in 325 F oven for approx. 6 mins. Remove from oven & cool to room temperature.

Shot 3:On low speed, mix sugar and cream cheese until well blended and no lumps remain...about 90 seconds.
Add, eggs, orange juice concentrate, orange zest & vanilla and mix on low for another 30 seconds.
Add yogurt and whipping cream and mix on low another 30 seconds.
Pour into the prepared pie crust. Bake at 325 F for 35 mins. Turn off the oven & let cool in the oven for 1 hour. ** The pie will continue to cook and set as it cools in the oven.

Shot 4:On low heat, heat whipping cream in a saucepan until bubbles form on sides. Add the chocolate chips and beat vigorously by hand until smooth. Add butter and vanilla and beat again until satiny smooth.
Remove from the stove and let thicken & cool for approx. 15 minutes.
Pour chocolate topping over the pie. Sprinkle a few crushed almonds over top. Refrigerate uncovered for 1 hour to allow chocolate topping to firm. Then loosely cover in foil and refrigerate at least 5 hours before serving.

Shot 5:
Guten Appetit !!