3 Ingredient Cream Cheese Pie Food

EASY CREAM CHEESE PIE

Steps:

• Cream together cream cheese and condensed milk until smooth.
• Add lemon juice and blend well.
• Pour into graham cracker crust.
• Top with fruit pie filling.
• Chill for 2 hours before serving.

CREAM CHEESE PIE

Steps:

• Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
• In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
• Bake for five minutes before serving.

SIMPLE CREAMY HOMEMADE CREAM CHEESE

Steps:

• Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.
• As soon as it boils, add the lemon juice and then turn off the heat.
• Set aside for a few minutes while the milk curdles. You'll notice curds forming and a yellow-ish liquid being left behind.
• Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey. Alternatively, you can use a slotted spoon to scoop out all the curdles, while leaving the liquid whey* in the pot.
• Rinse the curds with cold water. This will help to get rid of any extra whey, clinging to the curds.
• Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey.
• Put the strained milk into a food processor/blender and add the salt. Within 1-2 minutes ( this may vary depending on how powerful your machine is) you'll have a light and fluffy cream cheese.
• If you want to add any additional herbs/flavourings then do that now too. Be warned though as certain additional ingredients will affect the shelf-life of the cheese. I like dried herbs and garlic powder as natural flavourings that don't affect the shelf life too much. Store the cream cheese in an air-tight container in the fridge for up to 7 days. You can freeze cream cheese, but the texture upon thawing is more crumbly and is best used where you're cooking it into something like a dip or sauce.

4-INGREDIENT PEACHES AND CREAM PIE

Steps:

• Preheat an oven to 350 degrees F. Fit the pie crust into a 9-inch pie plate and fold and crimp the edges as desired. Lay a large piece of foil over the dough and fill with pie weights or raw rice. Bake until the dough begins to dry and set but is still very pale, about 12 minutes. Remove the weights and foil and continue to bake until the dough is golden brown, 15 to 20 minutes more. Set aside to cool completely on a rack.
• Put the cream cheese, sugar and 1/4 cup water in a large bowl. With an electric mixer, beat on medium-high until light and smooth, about 2 minutes. Pour into the cooled pie crust and smooth out into an even layer. Top with the peach slices, loosely cover with plastic wrap and refrigerate until chilled, about 2 hours or up to overnight.

CHEESE PIE

Steps:

• prepare dough by mixing ingredients together by hand until well blended.
• refrigerate until filling is ready.
• Cook the green onion in the butter/margarine over low heat until just cooked, and let cool at room temperature.
• place the cheeses, cream cheese, sour cream and milk in a food processor.
• pulse until blended.
• The mixture does not need to reach a totally creamy consistency.
• Mix in 2- 3 eggs depending on how thick you want the filling to be.
• Season to taste with salt and pepper.
• flatten out 2/3 of the dough in a 9X13 inch pan, and preheat oven to 350.
• Pour filling into pan over crust.
• roll the remaining dough between your palms into strips and lay over the filling back and forth (make a lattice pattern).
• Top with parmesan, sesame seeds and black pepper.
• Bake for approximately 35-40 minutes, or until golden brown and slightly puffy.

CREAM CHEESE PIE

Steps:

• Combine pie ingredents and beat until smooth.
• Prepare pie crust: Put graham crackers in zip lock bag. Use roller to crumble (I use a can good from the pantry!) Combine melter butter with graham crackers and press into a 9" pie pan.( You could skip this step and just buy a prepared graham cracker crust in the baking section at the grocery store).
• Pour pie filling into crust and bake at 350° for 15 to 20 minutes or untill set (not jiggley). Remove and cool for about 5 minutes( long enought to mix the topping).
• Topping: Blend sour cream, sugar and vanilla. Pour over pie and bake 10 minutes.
• Refrigerate 5 hours or over night.

PHILADELPHIA 3-STEP CHEESECAKE

Steps:

• Heat oven to 325°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

PHILADELPHIA 3-STEP CHEESECAKE RECIPE - (3.9/5)

Steps:

• Heat oven to 325°F. Beat cream cheese, sugar, and vanilla with mixer until well blended. Add eggs; beat just until blended. Pour into crust. Bake for 40 minutes or until center is almost set. Cool and refrigerate for 3 hours. For clean edges on the cheesecake slices, use a sharp knife to cut the chilled cheesecake, wiping the knife blade with a damp cloth between each cut.

CREAM CHEESE PIE CRUST

Steps:

• Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
• Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
• Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.
• Make filling (see our Pecan Pie recipe).