Hojicha Cheesecake Pie
Updated Nov. 18, 2025
- Total Time
- About 2 ½ hours, plus cooling and chilling
- Prep Time
- 20 minutes
- Cook Time
- About 2 hours, plus cooling and chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cup/159 grams all-purpose flour
- ½ cup/113 grams unsalted butter, cut into pieces, at room temperature
- 3tablespoons sugar
- 1teaspoon kosher salt (such as Diamond Crystal)
- 2(8-ounce/226-gram) packages cream cheese, at room temperature
- 2large eggs, at room temperature
- ½cup/100 grams sugar
- ¼cup/60 grams heavy cream
- ½teaspoon kosher salt
- ¼cup/24 grams hojicha powder
For the Crust
For the Filling
Nutritional analysis per serving (8 servings)
482 calories; 35 grams fat; 21 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 7 grams protein; 297 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the crust: In the bowl of a food processor, combine the flour, butter, sugar and salt. Pulse until the mixture resembles large clumps of wet sand. Tip the dough mixture into a 9-inch pie plate — one made from metal yields a crisper crust — and, with your fingertips, press the dough into an even layer and push the dough up the sides and about ¼ inch on the rim. Refrigerate about 30 minutes, until firm, and up to 1 day.
- Step 2
When you are ready to bake, heat the oven to 375 degrees. Place the prepared pie pan on a baking sheet and bake until the edges of the crust are very lightly golden, 22 to 25 minutes. Remove the crust from the oven and set aside to cool.
- Step 3
Prepare the filling: Lower the oven temperature to 325 degrees. Combine the cream cheese, eggs, sugar, heavy cream and salt in a food processor or blender, and blend until very smooth. Scoop out about ¼ cup of the cream cheese mixture and set aside.
- Step 4
Add the hojicha powder to the remaining cream cheese mixture and mix to combine. Scrape the hojicha mixture into the prepared pie crust and spread into an even layer. Dollop the reserved plain cream cheese mixture onto the top of the hojicha mixture in different places and use the tip of a spoon or butter knife to swirl into a marbled pattern.
- Step 5
Bake the pie until the edges are set but the center is slightly jiggly, 35 to 40 minutes. Cool to room temperature, then chill until ready to serve (the pie will keep in the refrigerator for up to 3 days).
Private Notes
Comments
Why don’t you just use a recipe for a chocolate swirl cheesecake pie?
@anne it is roasted green tea.
What is hojicha? I never heard of this item before reading this recipe.
I decided to try this pie since I had clipped the article six months ago. I had to order hojicha; Maruichi, our local Japanese grocery didn't carry it. On the positive side: the pie was pretty and not too sweet and it didn't taste awful as some of the comments made it sound. On the negative side: it was very rich and heavy. I didn't mind the flavor but I wasn't excited about it either. It might be a good thing to eat if you needed something filling.
The first time I made this, it was the worst pie I had ever eaten. I assumed I had made a mistake the first time so I made it a second time making sure to double check every step of the recipe. It somehow came out worse.
I made this pie for Thanksgiving with at best mixed results. I took Hojicha tea and ground it to a powder (this may have been my mistake). The marbleized swirl was very faded which was a great disappointment and the flavor was very "tea-ish" and overwhelmed the cheesecake custard. Not at all as described. I need to keep things GF but the crust was my usual and definitely not the issue. Everyone tried the pie but the comment was consistently "interesting". Nobody finished a slice.