Easy Cheesecake Pie Food

CHEESECAKE PIE

Steps:

• In a bowl, combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes. , In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon zest just until blended. Pour into prepared crust. , Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon zest if desired. Refrigerate leftovers.

EASY CHEESECAKE PIE

Steps:

• In a large bowl, combine cheesecake filling and 1-1/4 cups crushed cookies. Spoon into crust; sprinkle with remaining cookies. Chill until serving.

NO-BAKE CHEESECAKE PIE

Steps:

• In a microwave-safe bowl, melt chips; stir until smooth. Stir in cream cheese until smooth. Fold in whipped topping. Pour into the crust. , Cover and refrigerate overnight or until set. Just before serving, sprinkle with toffee bits.

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.

IMPOSSIBLY EASY CHEESECAKE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate.
• Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.

CHERRY CHEESECAKE PIE

Steps:

• In a medium bowl, beat cream cheese until fluffy. Add condensed milk and mix thoroughly. Stir in lemon juice and vanilla.
• Pour into crust. Chill 2 hours. Top with cherry or other pie filling before serving. Refrigerate.

EASY CHEESECAKE

Steps:

• Heat the oven to 325°F. Grease the pie plate with the shortening, using the pastry brush. Save pie plate for later (you will need it in step 3).
• Put the milk, almond extract, sugar, flour and salt in the blender. Crack the eggs on side of blender, letting eggs slip into blender. Cover blender with lid. Blend on high speed for about 15 seconds.
• Cut the cream cheese into little cubes on the cutting board, using the table knife. Add cream cheese to blender. Cover blender with lid. Blend 1 minute. Pour the mixture into the greased pie plate.
• Bake for 48 to 52 minutes or until the cheesecake is slightly jiggly when pie plate is shaken. Use the pot holders to take pie plate out of oven, and place it on the wire cooling rack. Let cheesecake cool for 1 hour. Put cheesecake in the refrigerator for at least 2 hours but no longer than 48 hours.
• Cut cheesecake into 8 slices, using the sharp knife. Put the slices on the dessert plates. Drizzle the ice cream topping over slices of cheesecake. If you like, sprinkle the berries over top of cheesecake slices. Serve right away. Cover any leftover cheesecake with the plastic wrap, and put it in the refrigerator.

OUR BEST CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

QUICK AND EASY CHEESECAKE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
• Combine cream cheese, milk, sugar, eggs, vanilla extract, and cornstarch in a blender; blend until smooth. Pour batter into the prepared baking dish.
• Bake in the preheated oven until edges are puffed and surface of cheesecake pie is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 60 to 65 minutes. Remove from the oven and sprinkle with cinnamon. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
• Top cooled cheesecake with strawberries. Cover and refrigerate until chilled, about 4 hours.

NEW YORK CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
• In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust.
• Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.
• Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center.
• Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.

STRAWBERRY CHEESECAKE PIE

Steps:

• Beat 8 ounces room-temperature cream cheese, 1 cup confectioners' sugar, the zest of 1 lemon, 1 teaspoon vanilla and 1/4 teaspoon salt with a mixer until smooth. Dissolve 1 teaspoon unflavored gelatin powder in 1 tablespoon hot water; beat into the cream cheese mixture along with 1 1/4 cups plain Greek yogurt. Pour into a 9-inch graham cracker crust. Refrigerate until set, about 3 hours. Microwave 2 tablespoons honey 20 seconds. Stir in 1 tablespoon lemon juice, then toss with 2 cups sliced strawberries; spoon around the edge of the pie.

EASY PHILADELPHIA APPLE PIE CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat first 4 ingredients with mixer until well blended. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Top with pie filling just before serving.

EASY CHEESECAKE PIE

Steps:

• Heat oven to 350°F.
• Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie. Bake 10 min.
• Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir half the chopped cookies into batter; pour into crust. Sprinkle with remaining cookies.
• Bake 30 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

EASY HOMEMADE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• For the crust
• Mix cake mix, egg and butter for crust, with an electric mixer, until they are incorporated and crumbly.
• Press into an ungreased 9x13 pan. Set aside.
• For the filling
• Beat cream cheese, eggs, sugar and vanilla on medium/high speed with an electric mixer for 2-3 minutes or until filling is smooth and creamy. Be careful not to overbeat the filling, as overbeating cheesecake causes cracks.
• Bake at 350 degrees for 20-25 minutes or until the cheesecake is set in the center.
• Remove the cheesecake from the oven and set on a wire cooling rack to cool.
• For the topping
• Mix up the sour cream topping by stirring together the sour cream, sugar and vanilla. When fully mixed, spread the topping over the warm cheesecake and allow the cheesecake to finish cooling.
• Once cool, spread the pie filling over the top of the cheesecake, cover and refrigerate until you are ready to serve. Alternatively, you can refrigerate the cheesecake without the fruit topping. When ready to serve, cut the cheesecake into squares and top with pie filling.
• Alternatively, have a few pie filling options on hand and top the cheesecake squares with your guest's favorite topping.
• Enjoy!

EASY CHEESECAKE

Steps:

• 1. Melt the butter and mix with sugar and graham cracker crumbs. Press into bottom of cake/pie pan to make the crust. Tip: Use a smaller pie pan to press it into the dish and shape the crust.
• 2. Bake for five minutes at 300 degrees. Cool.
• 3. Put egg yolks, cream cheese, sugar, vanilla extract, lemon juice in a large bowl. Beat until smooth and creamy.
• 4. Whip egg whites until fluffy and stiff with egg beater.
• 5. Fold batter into egg whites until all the batter and whipped egg whites are evenly distributed. Pour mixture into now cooled crust.
• 6. Bake at 300 degrees for 45 minutes.
• Optional: top with canned cherry pie filling (or other topping of your choice).

EASY CHEESECAKE PIE

Steps:

• Beat cream cheese until fluffy.
• Add all other ingredients.
• Beat until smooth.
• Pour into pie crust.
• Chill 2-4 hours.
• Top with favorite fruit topping.

EASIEST CHEESECAKE

Steps:

• Cream the cheese and sugar.
• Mix in vanilla.
• Mix eggs last.
• Mix on med. until batter looks uniform.
• Pour into a graham cracker pie crust (I use premade).
• Put into middle rack preheated oven to 350°F.
• Bake for 35-40 minutes.
• Let cool then place in fridge until cold.
• Enjoy.

EASY NO-BAKE CHEESECAKE PIE!

Steps:

• In small mixing bowl combine pudding mix and 2 cups milk (or what the pudding recipe calls for.) Stir until it thickens, then set aside.
• In medium mixing bowl, combine cream cheese, 1 cup milk, sugar, and vanilla. Blend until smooth.
• Add the pudding to the cream cheese mix and blend.
• In pie dish, crumble crackers to coat the bottom and make a nice crust.
• Pour pudding/cream cheese mixture into the pie dish and use a spatula to level the mix.
• Arrange the strawberries around the top of the pie. Drizzle a small amount of the light syrup on top.
• Place in the freezer for about 5 hours.

FASTEST CHEESECAKE

Steps:

• Gather the ingredients.
• In a medium bowl, beat the cream cheese until smooth and fluffy. Make sure you take the time to do this properly since the cream cheese has to blend thoroughly with the sweetened condensed milk to set up properly.
• Gradually add the sweetened condensed milk, beating constantly, adding the fresh lemon juice halfway through. Add the remaining sweetened condensed milk and beat until the mixture is smooth.
• Pour into a graham cracker or cookie crust and chill at least 1 hour before serving.

EASY CHEESECAKE

Steps:

• Cream together cream cheese and sugar.
• Mix in sour cream and then eggs and vanilla until well blended.
• Pour into pie crust.
• Bake 25-30 minutes, or until 2-inch circle in middle jiggles when shook.
• (optional) Spread with sour cream.
• Cool.
• Top with fresh fruit, or canned pie filling, or just eat.