CHERRY CREAM CHEESE PIE
My family has been making this for many years. It's very fast and easy to make. Three hours to chill. You can use different toppings.
Provided by Wendy W88
Categories Pie
Time 5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, beat cream cheese until smooth.
- Add sweetened condensed milk, blending well.
- Add lemon juice and vanilla until well blended.
- Pour into pie crust and chill 3 hours, or until firm.
- Add cherry filling on top of pie.
- You can also use blueberry, or strawberry pie filling.
CHERRY CREAM CHEESE PIE
This is one of my favorite and easiest recipes. It is always a hit at parties, bake sales, and pot-lucks. I have modified the original to decrease the fat and calories. It is still delicious.
Provided by Linda B. Rawls
Categories Desserts Pies No-Bake Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 6
Steps:
- Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
- Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 68.7 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 0.9 g, Protein 7.6 g, SaturatedFat 10.4 g, Sodium 329.2 mg, Sugar 38.5 g
CHERRY CHEESE PIE
I've been making this dessert for my husband and family for years. It mixes up in a jiffy!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
CHERRY CHEESECAKE PIZZA PIE
Provided by Food Network
Categories dessert
Time 5h35m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the pie dough: Into the bowl of a food processor, add the all-purpose flour, almond flour, granulated sugar, cinnamon and salt. Pulse to combine. Add the butter and pulse until the dough becomes crumbly. Add the ice water 1 tablespoon at a time and pulse after each addition until the dough holds together but isn't wet. (Add additional tablespoons of water as needed.) Turn the dough out onto a floured work surface and form into a disk. Wrap in plastic and refrigerate for 30 minutes.
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 12-by-1-inch pizza or tart pan with a removable bottom.
- Remove the dough from the refrigerator. Flour a rolling pin and work surface. Roll the pie dough, starting from the center and working outward, into a 14-inch circle, about 1/4 inch thick. Lay the dough in the prepared pan and press it into the bottom and sides. Fold the excess dough inward and crimp. Dock the dough with a fork.
- Put a piece of parchment paper on top of the dough and weigh it down with pie weights, a butter knife or dried beans. Blind-bake on the center rack of the oven until the crust is pale golden and just firm, about 20 minutes. Set aside to cool.
- For the cheesecake filling: In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs and lemon zest and juice. Pour into the cooled pie crust and spread evenly with an offset spatula.
- Bake until the cheesecake is set and the middle barely jiggles, 50 to 60 minutes. Set aside to cool.
- For the cherry compote: Combine the cherries with their juices, granulated sugar, vanilla bean and lemon zest and juice in a medium saucepan over medium heat. Cook until the compote is thickened and syrupy, about 20 minutes. Let cool to room temperature, about 20 minutes.
- Pour the compote over the cooled cheesecake filling, and spread evenly over the top.
- For the whipped cream: In a large mixing bowl using a hand mixer or whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, confectioners' sugar and lemon zest until medium to firm peaks form.
- In a medium skillet over medium heat, toast the almonds, stirring frequently, until golden brown, about 5 minutes. Set aside to cool.
- To serve the cheesecake pizza pie, top each slice with whipped cream and toasted almonds. Enjoy!
CHERRY-CHEESE STRUDEL PIE
This strudel-inspired confection is a total crowd pleaser. A custardy mix of cream cheese, ricotta, and egg-marbled with a swirl of tart cherry sauce-bakes up into a delicious filling. The bottom crust is made with store-bought puff pastry. It stays light and airy thanks to blind-baking, while scoring it gives the edges a rustic braided look.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Unfold puff pastry onto a flour-dusted, parchment-lined baking sheet. (If necessary, roll out slightly to form a rectangle that is approximately 15 1/2-by-10 1/2-inches.)
- Cut out a 15-by-10-inch oval in dough. Fold oval in half crosswise from short ends, like a book; turn so folded side is facing you and dough resembles an arch. Working from folded side, and starting 1 inch in from either edge, cut along curve, leaving a 3/4 inch space of dough uncut at top of arch.
- Unfold, then cross outer border sections over each other, lining up edges as best as possible, to create a pastry shell with a 1-inch border and twists at top and bottom. Dock center with a fork. Trace a scored line just inside border, into but not all the way through dough. (This will allow the sides to rise up straight.) Freeze 15 minutes. If desired, score border with a knife in a decorative pattern.
- Brush crust with some of the beaten egg (reserving rest for filling); sprinkle with sugar. Bake, rotating sheet halfway through, until puffed, about 20 minutes. Carefully pierce center with knife tip to release steam. Continue baking until golden brown, about 10 minutes more.
- Reduce oven temperature to 375°F; bake until crust is fully cooked in center (if top is browning too quickly, tent with foil), about 5 minutes more. Let cool 15 minutes. Carefully (it will still be hot) press center in with a metal spatula to make a well.
- Meanwhile, in a small saucepan, combine frozen cherries with 1/4 cup sugar, 2 teaspoons flour, and salt. Bring to a boil, stirring frequently, then cook until juices have thickened, 1 to 2 minutes. Let cool 15 minutes. In a food processor, pulse cream cheese and ricotta with remaining 1/4 cup sugar and 2 tablespoons flour, and orange zest, until smooth. Add reserved egg and pulse to combine.
- Spread cream cheese mixture into well in crust. Top with cherry mixture, swirling juices in with a toothpick to create marbling. Bake until filling is set in center and puffed slightly around edges, 25 to 30 minutes. Transfer sheet to a wire rack; let cool 10 minutes.
- Using parchment, slide pie off sheet onto rack; let cool completely, about 1 hour. Serve immediately at room temperature, or refrigerate, covered with plastic wrap, up to 2 days.
NO BAKE CHERRY CHEESECAKE PIE
This recipe is from Grandma B. I am especially amused when I take it to a pot luck and people think I bought it because I can top it with the neat cover the ready-made crust comes with! Very easy! Be sure to chill well for a firm cheesecake.
Provided by SharleneW
Categories Cheesecake
Time 3h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Blend cream cheese and sugar.
- Fold in frozen dessert topping.
- Press into graham cracker crust, spreading cream cheese mixture up sides.
- Bottom will be covered and there will be a ring of cream cheese mixture about 1 inch wide around pie.
- Pour cherry pie filling into center.
- Chill at least 3 hours.
CHERRY CHEESE PIE I
Cream cheese and whipped topping folded together make this no-bake pie light and fluffy. This is a quick and easy dessert. For endless variations, use any flavor of pie filling as a topping! This recipe can be doubled for a 9x13 inch pan.
Provided by SNOWPOET
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy. Fold in whipped topping and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.
Nutrition Facts : Calories 420.9 calories, Carbohydrate 55.5 g, Cholesterol 30.8 mg, Fat 21.1 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 11.6 g, Sodium 250.8 mg, Sugar 26.9 g
CHERRY-O CREAM CHEESE PIE
Steps:
- In a medium sized bowl, beat cream cheese until light & fluffy. Gradually add sweetened milk & stir until well blended. Stir in lemon juice & vanilla.
- Turn into crust.
- Refrigerate 2-3 hours. Garnish with chilled cherry pie filling before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHERRY-AND-CREAM-CHEESE HAND PIES
A cross between a sour cherry pie and a cheese Danish, these flaky pastries are the perfect way to showcase the ephemeral summer fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Combine 1 1/4 cups cherries, 1/4 cup sugar, 4 teaspoons flour, and a pinchof salt in a small saucepan over medium-high heat. Bring to a boil, stirring constantly; cook 30 seconds more, then remove from heat and let cool completely, 30 minutes. Stir in remaining 1/2 cup cherries and lime juice (you should have 1 cup).
- Beat together cream cheese, lime zest, egg yolk, remaining 2 tablespoons sugar, and remaining pinch of salt on medium speed until smooth. Beat in coconut and remaining 1 tablespoon flour.
- On a lightly floured sheet of parchment, roll out dough to a 16 1/2-by-12 1/2-inch rectangle. Trim edges. Cut in half horizontally; cut each half into four 4-by-6-inch rectangles (8 total). Slide parchment onto a baking sheet; refrigerate 15 minutes.
- Remove dough from refrigerator. Place 1 tablespoon cream-cheese mixture on one short side of a piece of dough. Top with about 2 tablespoons cherry mixture. Brush edges with egg wash, then fold dough over to enclose filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Cut a 1-inch vent in top of each pastry. Brush off excess flour, then brush with egg wash. Freeze 15 minutes. Transfer to oven, reduce temperature to 375 degrees, and bake until pies are puffed, golden brown, and bubbling, 32 to 37 minutes. Transfer immediately to a wire rack; let cool completely.
CHERRY PIE
Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream
Provided by Cassie Best
Categories Dessert
Time 1h40m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
- Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
- If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
- Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
- Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
- Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CHERRY CREAM CHEESE PIE
My mom is known for her scrumptious desserts. This easy-to-make pie is one she has served often. It's one of my favorite desserts anytime of year. I love the combination of cream cheese and cherry pie filling. -Cindy Kufeldt, Orlando, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10-12 minutes or until lightly browned. Pour pie filling into crust., In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Carefully spread around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. , Bake for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.
Nutrition Facts : Calories 338 calories, Fat 16g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 237mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
More about "cherry cheese pie food"
NO-BAKE CHERRY CHEESE PIE - EAGLE BRAND
From eaglebrand.ca
CHERRY-O CREAM CHEESE PIE - DEEP SOUTH DISH
From deepsouthdish.com
CHERRY CHEESE PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHERRY CHEESE PIE - IT'S MY SUSTAINABLE LIFE
From itsmysustainablelife.com
NO-BAKE CHERRY CHEESECAKE PIE FOR NATIONAL CHERRY CHEESECAKE …
From foxnews.com
CHERRY CREAM CHEESE HAND PIES - COCO AND ASH
From cocoandash.com
BEST CHERRY CREAM CHEESE PIE RECIPE! - AGING LIKE A FINE WINE
From aginglikeafinewine.com
PHILADELPHIA CHERRY CREAM CHEESE PIE RECIPES ALL YOU NEED …
From stevehacks.com
CHERRY CHEESE PIE RECIPE RECIPE | MYRECIPES
From myrecipes.com
PHILADELPHIA CREAM CHEESE CHERRY PIE - UNCLE JIM'S KITCHEN
From unclejimskitchen.com
CHERRY AND GOAT CHEESE HAND PIES RECIPE - TODAY.COM
From today.com
CREAM CHEESE CHERRY PIE - SIDE DISH RECIPES
From fooddiez.com
NO-BAKE CHERRY CHEESE PIE WITH HELPFUL TIPS - COUPON CLIPPING …
From couponclippingcook.com
CHERRY COOL WHIP PIE - THERESCIPES.INFO
From therecipes.info
CHEERY CHERRY CHEESE PIE RECIPE: A RETRO HOMEMADE NO-BAKE …
From clickamericana.com
CHERRY CHEESE PIE - READER'S DIGEST CANADA
From readersdigest.ca
CHERRY CHEESE PIE I - SIDE DISH RECIPES
From fooddiez.com
LITE CHERRY PIE FILLING : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BEST CHERRY CHEESECAKE PIZZA PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHERRY CREAM CHEESE PIE - AN EASY DESSERT RECIPE - BOULDER …
From boulderlocavore.com
NO BAKE CHERRY CREAM CHEESE PIE - JONESIN' FOR TASTE
From jonesinfortaste.com
CHERRY CHEESE PIE | IMPERIAL SUGAR - RECIPES
From imperialsugar.com
CHEESECAKE RECIPES - CHERRY CHEESECAKE PIE RECIPE AT …
From womansday.com
CHERRY CHEESE PIE RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
CHERRY CREAM CHEESE PIE - RECIPES FOR HOLIDAYS
From recipesforholidays.com
HOW A PERFECT CHERRY CHEESE PIE LED TO OVER 50K INSTAGRAM …
From ldsliving.com
CHERRY CREAM CHEESE PIE | PAULA DEEN
From pauladeen.com
NO BAKE CHERRY PIE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
CHERRY CREAM CHEESE PIE - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
CHERRY CREAM CHEESE HAND PIES - ONE SARCASTIC BAKER
From onesarcasticbaker.com
CHERRY CREAM CHEESE PIE FROM GRANDMAMA’S KITCHEN
From southernplate.com
CREAMY CHERRY CHEESE PIE - EAGLE BRAND
From eaglebrand.com
CHERRY CHEESE HAND PIES - FOODIECRUSH
From foodiecrush.com
NO BAKE CHERRY CREAM CHEESE PIE - THE FOOD CHARLATAN
From thefoodcharlatan.com
10 BEST CHERRY PIE FILLING CREAM CHEESE DESSERT RECIPES - YUMMLY
From yummly.com
CHERRY CREAM CHEESE FROSTING RECIPES - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love