BLACKBERRY CHEESE PIE
This cheese pie is great to serve at church potlucks because it has a memorable taste and look. The citrus tang really goes well with the colorful berries and velvety cream cheese filling. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes., In a small saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Mash 1/2 cup berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining berries. Spoon over cream cheese mixture. , Cover and refrigerate for at least 4 hours. Refrigerate leftovers.
Nutrition Facts :
BLACKBERRY CHEESECAKE SQUARES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 15 squares
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
- Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
- For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
- Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
- For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
- In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
- Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
- When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.
BLACKBERRY CREAM CHEESE PIE RECIPE!
This easy Blackberry Cream Cheese Pie Recipe is both rich and smooth, and perfect for those day you don't want to turn on the oven!
Provided by The Frugal Girls
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- Beat Cream Cheese in medium mixing bowl until fluffy.
- Add Sweetened Condensed Milk, Lemon Juice, Sugar and Vanilla Extract, and beat until well combined and creamy.
- Pour into Graham Cracker Pie Crust, and cover.
- Chill in refrigerator overnight.
- Also place Blackberry Pie Filling can in refrigerator to chill overnight.
- When ready to serve, remove from refrigerator and carefully pour contents of chilled Blackberry Pie Filling can onto the top of the pie.
- Slice and ENJOY!!
BLACKBERRY CHEESE PIE
We are not talking cake here it is a PIE..with pie crust. Bought comstock blackberry pie filling and was going to make individual cobblers...didn't work out, as I ran out of time....but then I read a recipe on the back of the can..decided I had all the ingredients and away I went baking AGAIN! I tweeked the recipe a bit to my...
Provided by Carole F
Categories Pies
Time 40m
Number Of Ingredients 12
Steps:
- 1. Beat cream cheese until fluffy. Add sugar, salt, egg, lemon juice and vanilla; mix until smooth. Pour into unbaked pie crust, one that you have made from your own favorite recipe or a pre-made frozen (thawed). Bake in a preheated 350 F oven for 20 minutes. Remove from oven, and now preheat oven to 400 F.....while preheating spread blackberry filling over cheese mixture...return to oven and bake another 20 minutes until crust is golden brown. Cool and refrigerate. *IMPORTANT...when returning pie to the oven for the second time be sure to use a pie crust (edge) guard OR tin foil to cover the edges of the crust..at this high heat it could end up burning the edges. Remove from oven and cool on rack completely and then keep refrigerated.
- 2. For topping: Pour whipping cream in bowl with confectioners sugar and the (1) Tablespoon of vanilla pudding beat on High until stiff peaks form. Dollop or pipe onto pie as desired.
- 3. You could also use any of your favorite pie fillings..in place of the blackberry. I love the pie crust instead of a typical graham cracker crust in this recipe. Nice change...
NO BAKE BLACKBERRY CHEESECAKE
Steps:
- Combine the graham cracker baking crumbs and melted butter until moistened and crumbly.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
- Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
- Add the lemon juice and lemon zest and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and distributed evenly.
- Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks in the batter.
- Add the mashed blackberries and fold them in gently until the blackberries are streaked throughout the batter.
- Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
- Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.
Nutrition Facts : ServingSize 1 slice, Calories 418 kcal, Carbohydrate 27 g, Protein 6 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 83 mg, Sodium 372 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 11 g
KETO BERRY CHEESECAKE PIE
You just can't beat the ease of this delicious keto berry cheesecake pie. Customize the pie by using your favorite combination of berries for a seasonal treat. Made with fresh assorted berries and a quick and easy cheesecake base, this pie is sure to become a low carb favorite..
Provided by Hilda Solares
Categories Low Carb Keto Pies
Time 1h35m
Number Of Ingredients 12
Steps:
- In a large mixing bowl combine the coconut flour, baking powder, sea salt, and set aside.
- To the dry ingredients add the eggs, melted and cooled butter, and the cold water.
- Mix all the ingredients together gently until dough forms.
- Press the crust into a 9-inch pie pan
- Preheat oven to 350-degree oven.
- Combine the softened cream cheese, egg, sugar substitute, vanilla extract.
- Combine the berries with 2 tablespoons of sweetener. Set aside.
- Spread the cheesecake filling to the bottom of the crust.
- Next, add the sweetened berries over the cheesecake layer.
- Bake for 20-25 minutes or until the berries begin to melt into the cheesecake.
- Chill your keto berry pie for a minimum of 1 hour for the best flavor.
- Store in the refrigerator for up to 5 days. May be frozen for up to 3 weeks.
Nutrition Facts : Calories 325 calories, Carbohydrate 4.5 grams carbohydrates, Cholesterol 139 milligrams cholesterol, Fat 28.4 grams fat, Fiber 1.5 grams fiber, Protein 5.1 grams protein, SaturatedFat 17.5 grams saturated fat, ServingSize 1, Sodium 227 milligrams sodium, Sugar .7 grams sugar
BLACKBERRY CHEESE PIE
Make and share this Blackberry Cheese Pie recipe from Food.com.
Provided by nikkid
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese until fluffy.
- Add sugar, salt, egg and lemon juice; mix until smooth.
- Pour into pie crust.
- Bake in preheated 350' preheated oven for 20 minutes.
- Spread blackberry filling over cheese mixture.
- Continue to bake at 400' for until 20 minutes until crust is golden brown.
- cool.
Nutrition Facts : Calories 381.2, Fat 18.1, SaturatedFat 8.3, Cholesterol 57.6, Sodium 291.2, Carbohydrate 50.5, Fiber 2.8, Sugar 34.5, Protein 4.6
BLACKBERRY CHEESECAKE
Although the recipe calls for frozen blackberries, you could use fresh berries if you have them available. When my children and I go blackberry picking, this is one of the first recipes I make each year. I use about 1-1 1/2 cups of fresh berries. Recipe found on the net.
Provided by Dreamgoddess
Categories Cheesecake
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees.
- Combine the cracker crumbs, 1/4 c sugar, cinnamon and butter; press onto the bottom of a springform pan.
- Beat the cream cheese; add eggs, one at a time, and beat after each addition.
- Gradually add in the sugar and mix well.
- Pour over the crust and bake 45 minutes.
- Combine the sour cream, 3 T sugar and vanilla; pour over the cheesecake.
- Bake for an additional 10 minutes.
- Remove and chill for at least 6 hours.
- When you get ready to serve the cheesecake, combine the jam and blackberries in a saucepan.
- Gently heat until just warmed.
- Drizzle over the cheesecake slices.
Nutrition Facts : Calories 773.9, Fat 45.4, SaturatedFat 27.1, Cholesterol 227.2, Sodium 435.6, Carbohydrate 82.5, Fiber 2.7, Sugar 63, Protein 12
BLACKBERRY HAND PIES
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.
- Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds.
- Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.
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FRESH BLACKBERRY CREAM CHEESE PIE RECIPE - CULLY'S KITCHEN
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Estimated Reading Time 2 mins
- Place 3 cup of berries and water into a medium saucepan and cook over medium-high heat until mixture comes to a boil – continue cooking until berries start to soften, stirring occasionally; set aside to cool.
- While berry mixture is cooling using an electric mixer in a medium size bowl mix together the cream cheese, milk and lemon zest until smooth; set aside.
- Press the cooled berries through a sieve over a bowl to remove the seeds and return the berry juice to the saucepan and mix in the cornstarch, sugar and lemon juice until cornstarch is dissolved. Bring mixture to a boil over medium heat and boil for 2 minutes stirring constantly to thicken; off the heat and set aside to cool.
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BLACKBERRY CHEESECAKE PIE - OLGA'S FLAVOR FACTORY
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5/5 (1)Estimated Reading Time 8 minsCategory SweetsTotal Time 2 hrs 30 mins
- I prefer to make the pie crusts in advance, so I usually make them the night before or even 2-3 days in advance.
- Whisk the ice water and sour cream in a small bowl or measuring cup until combine and set it aside.
- In a food processor, add the flour, sugar and salt until evenly mixed. Sprinkle in the chilled butter pieces and pulse to combine, until the butter pieces are the same size as large peas.
- Pour in the water and sour cream mixture and pulse a few more times, until the mixture starts to come together. I don’t wait until the air dough forms a ball, since it might become too wet. As soon as the pie dough starts to come together, I gather it onto the center of a floured counter and knead it just a few times to bring it all together.
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NO BAKE BLACKBERRY CHEESECAKE - THE SOUTHERN LADY COOKS
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5/5 (3)Servings 8Cuisine American, SouthernCategory Dessert
- Combine cream cheese and confectioners sugar in a bowl, mix together well. Fold in whipped topping and spread evenly into graham cracker crust. Put in fridge and let cool for around 3 hours.
- Combine all topping ingredients and bring to a boil, continuously stirring so it doesn't burn. Cook for around 2 minutes to thicken. Remove from stove and let topping completely cool. Pour over cheesecake after it has been refrigerated for about 3 hours. Keep this cheesecake refrigerated.
FRESH BLACKBERRY GLACé PIE - THE FOOD CHARLATAN
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5/5 (1)Total Time 3 hrs 45 minsCategory DessertCalories 535 per serving
- For the pie crust:Preheat the oven to 375 degrees F.Measure out 1/4 cup water and stick it in the freezer.Mix flour, sugar, and salt in a medium bowl.Using a pastry cutter or fork, cut in shortening until mixture is the consistency of fine crumbs.Grate the cold butter with a cheese grater (or cut into pieces) and work it into the mixture with the shortening, using the pastry cutter.Crack an egg into a small bowl, beat thoroughly and divide in half (just eyeball it.
BLACKBERRY CREAM CHEESE PIE - ADVENTURES IN COOKING
From adventuresincooking.com
Reviews 25Estimated Reading Time 3 minsCategory DessertTotal Time 2 hrs
- First make the crust. In a large bowl mix together all of the dry ingredients. Cut the butter into roughly pea-sized pieces over the bowl, allowing the butter pieces to fall into the dry ingredients. Pour the cold water into the bowl and mix the dough together with your hands, kneading until everything is completely blended. Wrap the dough in plastic wrap and place it in the refrigerator until you roll it out later.
- To make the cream cheese filling, place all the ingredients in a medium sized bowl and mix with an electric mixer until smooth. Set aside.
- To make the blackberry filling, mix together the dry ingredients in a large bowl until they are evenly distributed, then add the blackberries, butter, and lemon juice and stir until the berries are coated in the sugary mixture.
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour the inside of the cake pan. Take the dough out of the refrigerator and roll it out onto a well-floured surface, keeping it in a nice circular shape. Once it is about 1 cm thick, transfer it onto the cake pan and mold it into the sides of the pan, letting the extra crust hang off the sides.
BLACKBERRY LEMONADE PIE - LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (145)Total Time 30 minsCategory DessertsCalories 453 per serving
- In a food processor, pulse cookies to form crumbs. Add melted butter and pulse to combine. Press into the bottom and up the sides of a 9-inch pie pan. Freeze while you prepare the filling.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sweetened condensed milk and beat for one minute. Mix in the lemon juice and zest and beat until smooth.
- In a separate bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread into the prepared crust.
- Spoon the blackberry preserves over the lemon filling. Swirl gently with a sharp knife. Cover and refrigerate until firm, 4-6 hours.
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