Quick and Easy Cheesecake Pie
Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
Combine cream cheese, milk, sugar, eggs, vanilla extract, and cornstarch in a blender; blend until smooth. Pour batter into the prepared baking dish.
Bake in the preheated oven until edges are puffed and surface of cheesecake pie is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 60 to 65 minutes. Remove from the oven and sprinkle with cinnamon. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
Top cooled cheesecake with strawberries. Cover and refrigerate until chilled, about 4 hours.
You can use any fresh fruit or fruit pie filling for the topping instead of strawberries or leave it off altogether.
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