![Clam-Chowder Pizza](https://static01.nyt.com/images/2017/01/15/magazine/15eat-1/15eat-1-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Clam-Chowder Pizza
Sam Sifton
365 ratings with an average rating of 4 out of 5 stars
365
About 1 hour 15 minutes, plus 1 hour heating time
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Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2¼ cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
In a large bowl, beat the cream cheese, confectioners’ sugar and vanilla with an electric mixer until fluffy, 3 minutes. Beat in the yogurt just until combined, about 30 seconds. In a separate bowl, beat the cream until you have stiff peaks. With a large rubber spatula, fold the cream into the cream-cheese mixture. Transfer the filling to the prepared crust and spread it out into an even layer. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
To serve, cut the bars away from the two exposed edges of the pan with a sharp knife. Use the parchment overhang to very carefully transfer the bar to a cutting board. (Be careful: The crust is tender.) Cut into squares to serve.
I baked my crust, just 12 minutes at 350. I know that I can't call it "No Bake" anymore but it was worth it to crisp up the crust a bit before all that wet stuff got put on top.
I like this recipe because it is really easy for 8 year olds like me and it tastes really good. I cooked the crust in the oven for twelve minutes so it’s not exactly a no- bake cheesecake but it helps if you want a crispy crust.
I like to use gluten free ginger snaps as a sub for graham crackers in a crust.
For our little family, I halved the recipe and prepared it in an 8” square pan. Perfect!
Made this a little differently so we could eat it over the course of several days without the crust getting soggy. I made parfaits in dessert glasses...strawberries on the bottom, a cookie scoop or two of the creamy filing, then graham cracker crumble on top. (Crushed graham crackers, a little sugar, a little butter, mix together and bake briefly on a sheet pan to get extra color and crispness.) Worked great, and I didn’t have to worry about the filling being too soft.
So delicious, and figured out how to get it to firm up. I baked the crust for 12 mins at 350, as was suggested, then put it in the freezer. Added gelatine to help it stay firm. I mixed 3 tsp powdered gelatine with 4 tbsp water. Nuked that mixture for 1 min. Whisked it as it cooled down for, say, two minutes. Slowly mixed the gelatine mixture into the cream cheese/icing sugar mixture BEFORE I added the yogurt. Note that the gelatine makes this recipe no longer suitable for vegetarians.
This is the 3rd time I made filling. Used it to fill pre-baked tartlet shells I bought at grocery,topped with a bit of whipped cream and a berry. Made 6 dozen for a reception. Gone in a flash!!
My only question is why not bake the crust? Besides that the recipe sounds wonderfully cool and lush.
I think this is a good recipe because i love cheesecake and i don't really know how to use the oven really well and that makes it easy for a 12 year old like me.
This is not done in 20 minutes. It takes 6 hours, before it gets very cold.
Doubled the sugar and vanilla, added vanilla beans. Highly recommend whipped cream on top.
Use Walker's gluten-free shortbread cookies...
Halved recipe and put in 8x8 square. Baked crust 350 in toaster oven for 13-15 min Served with macerated strawberries
To follow up on note of two days ago. This remained as good after a couple days in fridge. Decided to try freezing. Not so good, as delicate flavors frozen out. This a fine make-ahead dessert, which will appear often when I have guests this summer.
These are so dreamy! I used digestive biscuits for the crust, as I always do; I think they're nicer than graham crackers. I did briefly bake the crust, as is graciously mentioned in the comments. Perfect dessert after a long, hot day.
Made this for 4th of July party - 4 days later, making it again!
Way too much goopy creamy topping and not enough other textures and flavors for my taste. If I made it again I would: - pre-bake the crust - reduce the amount of the top layer by about 1/3 to 1/2 - freeze the whole thing (mine never solidified) before cutting - add a ton of fresh berries
First of all it is delicious! My husband says he prefers this to traditional cheesecake. I did take one star off for it not really holding up as promised. Maybe as someone noted, gelatin would help with that. I can live with the loose crust if I'm trying not to turn the stove on. We had blueberries on top. Will make again!
Tried this but got a very crumbly bottom crust and a cheese concoction that was too light for everyone's taste in my home. If I do this again, I'll pass on the whipped cream.
This recipe is perfectly fine to make at home with your kids. Not a great recipe to try to take to a party. It has some issues. The unbaked crust is super crumbly and is not a solid base for the topping. Also, even after 24 hours in the fridge, the topping was still a bit soft and gooey- don't be fooled by the picture! It's impossible to cut into nice, neat squares as shown. It tastes pretty good.
Next time I would double the crust, make half the filling, and add a tiny bit of gelatin to help keep it together. I also used ginger snaps instead of the graham crackers, and added lemon juice to the filling, about a tablespoon. I would add more next time.glad to have this recipe in my pocket – I look forward to experimenting with it more.
The filling was very smooth and had a nice flavor. I found these bars very hard to cut and they fell apart when I tried to lift them out of the baking dish. I might keep the filling part of the recipe but find a different recipe for the graham cracker crust. I find that generally “no bake” desserts only work when there is some heat involved in some way, otherwise they just don’t hold.
Made this as a small cheesecake for a sleepover party in August. Lovely!
The filling works really well on its own - it’s really good with fresh fruit, and if you cut the sugar a bit, it’s a good breakfast option. Before it chills, you can pipe it into a trifle dish with cake and berries. Delicious, and very quick and easy to whip up.
I also baked the crust for the 12 minutes. I made this for a big group and probably should've doubled it. Used a little extra (about 2 tsps) confectioners sugar when I whipped the cream.
Do you think half and half would work? I can find lactose-free Greek yoghurt and cream cheese but not lactose-free heavy cream.
Will half and half beat into stiff peaks? That's what is wanted here.
Made this yesterday for a party. Got rave reviews and loved the taste. I baked the crust for 12 minutes at 350F. Did not use parchment paper. Will definitely make again.
I make a similar recipe but also using a carton of a healthier of Cool Whip called Coco Whip (made out of coconut milk) and less cream cheese. I also use lime juice and zest. I keep it in the freezer and serve it partially frozen with a little more of the Coco Whip on top. Guess have called it frozen “Crack” they love it so much.
Also, try brushing a simple egg white wash over the pressed crumbs in the pan and then bake for 10-12 mins, as suggested in other comments. The wash adds a lovely layer of crispness, one that keeps the filling from wetting the crust after it's been in the fridge overnight, for a day, or more.
Could you add fresh fruit chopped or puréed to the filling?
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