Cheese Pie With Sour Cream Topping Food

CREAMY CHEESE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a small bowl, mix together crushed graham crackers and melted butter or margarine. Press mixture into bottom and sides of a 9 inch pie pan.
• To Make Filling: In a medium mixing bowl whip cream cheese until fluffy. Beat in 3/4 cup sugar, then add eggs, 2 teaspoons vanilla extract, and lemon juice. Mix until smooth. Pour into crust.
• Bake in preheated oven for 15 to 20 minutes, until set around edges. Remove and cool 5 minutes.
• To Make Topping: Mix together sour cream, 3 1/2 tablespoons sugar, and 1 teaspoon vanilla. Spread over top of pie and return to oven for 10 minutes. Chill at least 5 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.

CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

SOUR CREAM CHEESE CAKE

Steps:

• 1. Beat egg whites until stiff. Add sugar.
• 2. Beat the cream cheese; fold sugar mixture and cream cheese together.
• 3. Add egg yolks and vanilla. Spoon into crust. Bake at 350 degrees for 25 minutes.
• 4. Mix sour cream, sugar and vanilla well. Spread over hot cheesecake very carefully. Bake 5 minutes at 475 degrees. Cool on rack in oven, with door oven (important).

CREAM CHEESE PIE WITH SOUR CREAM TOPPING

Steps:

• 1. Pre heat oven to 350 degrees.
• 2. gather your ingredients.
• 3. place all pie ingredients into a mixing bowl.
• 4. beat ingredients with a hand mixer until light and fluffy.
• 5. Pour into prepared pie crust. (you can make your own crust by mixing 1 1/2 cups graham cracker crumbs, 6 tablespoons butter, softened, and 1/3 cup sugar. Press mixture in a 9" pie plate, and continue with recipe)
• 6. Bake in 350 degree oven for 30 minutes. Remove to wire rack and cool for 15 minutes.
• 7. Meanwhile, mix topping ingredients, pour over pie, and bake in oven for 10 more minutes.
• 8. Chill 5 hours, or overnight. Enjoy

CREAM CHEESE PIE WITH LEMON AND SOUR CREAM TOPPING

Steps:

• Crush the graham cracker crumbs in a blender or food processor until finely ground.
• In a medium bowl combine graham cracker crumbs and butter then mix until moistened.
• Pat the crumbs into a 9 inch pie pan.
• In a larger bowl combine all the filling ingredients and beat on low until ingredients are light and frothy.
• Pour into the prepared pie pan.
• Bake at 350 for 15-20 minutes. Remove from oven and cool for about 5 minutes.
• Spoon a light layer of lemon curd and top with the sour cream topping. Return to oven and bake for an additional 10 minutes.
• Remove from oven and chill in refrigerator for a minimum of 5 hours before serving.
• In a medium bowl blend the sour cream, sugar and vanilla until well combined smooth.

SOUR CREAM TOPPING

Steps:

• In a small bowl, combine sour cream and confectioners' sugar until smooth. Transfer to a pastry or plastic bag; cut a small hole in the corner of bag. Pipe desired design.

SOUR CREAM TOPPING FOR CHEESECAKES

Steps:

• Mix sourcream, sugar and vanilla.
• Spread mixture over top of the freshly baked cheesecake.
• Return to oven for 10 minutes.

CHEESE PIE WITH SOUR CREAM TOPPING

Steps:

• To make pie crust add melted butter (1/2 cup plus 3 Tbls. butter) to graham cracker crumbs and press into pan. (Or you can purchase pre-made pie crust).
• Mix cream cheese, sugar, eggs and vanilla, pour over graham cracker crust.
• Bake for 30 to 40 minutes at 350 degrees. (Oven Temps. vary).
• Meanwhile, blend together ingredients for topping.
• Remove pie let cool for about 10 minutes. Pour sour cream topping mixture over cake. Return to oven for about 12 to 15 minutes.
• Remove pie from oven, let cool some, then chill and serve.
• NOTE: Do not place hot pie into refrigator straight from oven, this could harm your refrigator.
• You can serve it plain or use cherry, strawberry or blueberry pie filling to top this pie. Makes for a great change.
• You can also press the graham cracker crumbs into a 9" x 13" cake pan and follow the rest of the recipe to finish as a cheese cake.

CHERRY CHEESE PIE

Steps:

• In a bowl, beat cream cheese until smooth. Gradually add sugar. Blend in sour cream and vanilla. Fold in whipped topping. Spoon into crust; chill until set, at least 4 hours. Top with pie filling; chill until ready to serve.

NANA'S CREAM CHEESE PIE (CRUSTLESS CHEESECAKE RECIPE)

Steps:

• Preparation: Preheat oven to 325. Spray a glass pie plate (9 1/2 - 10 inches) with baking spray. Powder 1/2 cup Sukrin :1 (or Swerve Granulated) in a coffee or spice grinder.
• Mix: Put the softened cream cheese in a medium bowl and mix with a hand mixer until smooth. Add the Sukrin 1, stevia glycerite and one egg, beating gently until incorporated and smooth. One at a time, add the remaining eggs, mixing until each egg is absorbed before adding the other. Add the extracts and mix again. It will puff up in the oven and then collapse.
• Bake: Pour the mixture into the glass pie plate and bake for about 30 minutes. Look for the Cheese Pie to puff up and brown around the edges. If it cracks, it's okay. The sour cream will hide any cracks. When the Cheese Pie is done, remove from the oven and let cool about 30 minutes. It will sink and make a well on top for the cream cheese.
• Sour Cream Topping: Powder the 2 tablespoons of Sukrin 1. Mix the sour cream with the sweetener and vanilla until the sweetener dissolves. Spread on top of the cheesecake base. You may have sour cream left over. Grate fresh nutmeg over the top of the pie if you desire.
• Put the Cheese Pie back into a 325 oven and bake about 15-20 minutes more, until the sour cream sets. Refrigerate overnight and serve the next day as it get better as it sits.

OLD FASHIONED CREAM CHEESE PIE

Steps:

• Preheat oven to 350℉.
• Place graham crackers in a food processor and process until crumb are formed or place them in a zipped topped plastic bag and crush them with a rolling pin.
• Place crumbs into a medium sized mixing bowl. Add melted butter to crumbs and mix until well combined. Mixture will be granular and look similar to rough sandy.
• Transfer cookie crumbs into a 9 inch pie pan. Using the back of a 1/4 cup measuring cup press cookie mixture tightly into the bottom of the pie pan and up the sides.
• Bake for 10-12 mins. Remove from oven and set aside.
• To a stand mixer or large mixing bowl add cream cheese and beat until smooth.
• Add sugar, vanilla and lemon juice. Continue beating umtil well combined.
• Add 1 egg and beat until smooth. Scrape down sides of bowl and repeat with second egg.
• Pour filling into graham cracker crust. Bake for 15-20 mins.
• Pull from oven and let cool for 5 mins.
• Meanwhile, mix sour cream, sugar and vanilla together until smooth.
• Gently spread sour cream mixture over pie.
• Return to oven to bake an additional 10 mins.
• Let cool for about 10 mins and then place in refrigerator to chill for 5 hours before serving.

MOM'S CREAM CHEESE PIE

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F.
• Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
• For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
• For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.

KEY LIME PIE

Steps:

• Preheat oven to 350°F. Bake the graham cracker crust for 6-8 minutes. Remove from the oven and let cool.
• In a large bowl combine the sweetened condensed milk, sour cream, key lime juice, and lime zest. Using a hand mixer, beat until thoroughly combined. About 1 minute. If you don't have a hand mixer you can use a whisk and just whisk vigorously. Pour the mixture into the graham cracker crust.
• Bake for 10 minutes. Tiny pinhole bubbles will begin to burst on the surface of the pie (hard to see so watch closely). Do not brown the pie.
• Remove the pie and let sit at room temperature until warm. Then chill thoroughly before serving.
• Garnish with freshly whipped cream and lime slices.

RASPBERRY CREAM CHEESE PIE RECIPE

Steps:

• Mix graham cracker crumbs, sugar, and melted butter until well-blended. Press mixture evenly into an 8 or 9 inch pie plate.
• Bake at 375 degrees for 7 minutes. Set aside and let cool.
• Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form.
• In another bowl, combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Beat for about 2 minutes.
• Fold in whipped cream and sour cream with the cream cheese mixture and mix until completely mixed together.
• Spread cream filling into the cooled pie crust. Place in the fridge.
• In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries.
• Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
• Once raspberry topping is cooled down (make sure it's completely cooled), spread topping over cream cheese filling. Garnish with remaining berries (fresh berries work best as garnish, but frozen will be fine too.
• Serve immediately or chill until serving.