Tiffani Thiessen Shows Us Her ‘Favorite’ Room and Makes Her Mom’s Cream Cheese Pie

Saved by the stove! We know her as America’s adored high school sweetheart, but now Tiffani Thiessen can add cookbook author to her roster that includes host, mom, wife and of course actress. Featuring 125 recipes, Pull Up a Chair: Recipes From My Family To Yours includes everything from cozy fall dinners to decadent desserts. Watch the Saved By the Bell alum make one of her family recipes from the book ­– her mom’s cream cheese pie ­– plus get a peek into her gorgeous kitchen in the video above!

“I remember the first time I was given the task of making this cream cheese pie and I was super nervous because, of course, my mom had been making this for years and it was perfect in my mind,” the Dinner at Tiffani’s host recalled. “I remember banging it out of the park. Everybody was pretty happy. I have to say, once everybody gets a taste of this pie, this is definitely the house to be in for the holidays.”

Thiessen made the recipe for Us in her L.A. area home and in her “favorite” room in the house – her kitchen, which she considers her creative den: “This is my art studio. I spend most of my time here creating meals for my family.”

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Tiffani Thiessen Mike Windle

The kitchen was a nesting project Thiessen and her husband, Brady Smith, worked on before welcoming daughter Harper, 8. “We gutted it and redesigned the entire room,” the star told Us. 

Her favorite feature in the kitchen is her “secret” compartments. Besides a cabinet that hides an extra dishwasher for easy cleanup, “I designed drawer fridges for extra beverages,” she noted. “The lower one has juices and milks the kids can easily grab. The top one’s for Mommy and Daddy — that’s where the wine and beer go!”  

For a glimpse at her kitchen, and to see the cook in action, watch the video above! Pull Up a Chair is available now. 

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Tiffani Thiessen’s cream cheese pie Mike Windle

Mom’s Cream Cheese Pie
Serves 6 to 8 

INGREDIENTS:

Graham Cracker Crust

·        1 ½ cups graham cracker crumbs (from 8 to 10 graham crackers)

·        6 tablespoons (3/4 stick) unsalted butter, melted

·        ¼ cup powdered sugar

·        1 teaspoon ground cinnamon 

Cream Cheese Filling

·        1 ½ (8 ounce) packages of cream cheese, at room temperature

·        2 large eggs, at room temperature

·        ¾ cup granulated sugar

·        2 teaspoons pure vanilla bean paste 

Sour Cream Topping

·        1 cup sour cream

·        3 ½ tablespoons granulated sugar

·        1 teaspoon pure vanilla extract

INSTRUCTIONS:

Graham Cracker Crust

  1. Preheat the oven to 350°F. 
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, powered sugar and cinnamon. Stir until the crumbs are evenly moistened with butter.
  3. Press the mixture into the bottom and up the sides of a nine-inch pie dish and bake for 10 minutes, until the crust is set, golden, and fragrant.
  4. Transfer to a wire rack and let cool before filling. Keep the oven on.

Cream Cheese Filling

  1. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a handheld mixer, whisk together the cream cheese, eggs, granulated sugar and vanilla until smooth.
  2. Carefully pour the mixture into the cooled crust. Bake for 25 to 30 minutes, until set.
  3. Keep the oven on and let the pie cool on the wire rack for five minutes. 

Sour Cream Topping

  1. In a small bowl, combine the sour cream, granulated sugar, and vanilla and mix until smooth.
  2. Spread the topping over the pie and bake for 10 minutes. Let cool on the wire rack.
  3. Refrigerate for at least four to give hours or up to overnight, until completely chilled, before serving.
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