Fruit Topped Cheese Pie Food

FRESH FRUIT CREAM CHEESE PIE

Steps:

• BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
• REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
• *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

FRESH FRUIT/CHEESE PIE

Steps:

• In a small bowl, combine the nuts, flour, brown sugar, butter and vanilla. Press into a greased 9-in. pie plate., Bake at 350° for 10-15 minutes or until lightly browned. Cool on wire rack. , Cut fruit(s) of choice into bite-size pieces; layer on crust. In blender, cover and process yogurt and cottage cheese until smooth; add pineapple and blend until mixture reaches desired consistency. Pour mixture over fruit. Sprinkle with coconut. Chill several hours before serving. Decorate with any combination of fruit slices.

CRUSTLESS FRUIT TOPPED CHEESE PIE

Steps:

• 1. Preheat oven to 350^. Butter a 9-inch pie plate,set aside. In a large mixer bowl, beat cheese and sugar until fluffy and smooth.
• 2. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of the extract and the rind. Pour into the prepared pan. Bake 25-30 minutes or until lightly browned around edges. Remove from oven; let stand 10 minutes.
• 3. While this is cooling, stir together sour cream and remaining extract. Spread evenly over cooled pie; bake 10 minutes;until center is almost set. Cool slightly. Top with your favorite preserves. Chill thoroughly ; at least 3 hours or overnight.

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.

FRUIT TOPPED CHEESE PIE

Steps:

• Beat cheese and sugar until creamy.
• Mix in topping.
• Spoon into the crust; add pie filling around the edge of the pie.
• Chill at least 3 hours.
• Garnish with additional whipped topping, if desired.

MIXED BERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

CHERRY CHEESE PIE I

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.

MOM'S CHEESE PIE

Steps:

• Separate one egg. In a small bowl, lightly beat egg white; set aside. In another small bowl, combine egg and egg yolk; set aside., On a lightly floured surface, unroll pastry; cut in half. Roll out one half of pastry into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Brush with egg white; sprinkle with 1/2 teaspoon cinnamon., In a large bowl, combine the cheeses, confectioners' sugar, cornstarch, vanilla, salt and egg mixture. Pour into prepared pastry., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg white over pastry; sprinkle with remaining cinnamon., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on wire rack. Refrigerate leftovers.

QUICK CREAM CHEESE PIE

Steps:

• Spread a thin layer of the fruit glaze onto the bottom and sides of the pie crust. Top with a single layer of fresh fruit.
• In a large bowl, beat cream cheese until smooth. Mix in milk until all cream cheese lumps are gone. Add pudding mix and beat until completely blended. Fold in 1/2 of the whipped topping until blended.
• Spoon 1/2 the mixture into the pie crust. Add another layer of fruit glaze and fruit, then the rest of the cream cheese mixture. Put on final layer of fruit glaze and fruit; top with remaining whipped topping. Decorate the top of the pie with remaining fresh fruit. Cover and refrigerate overnight.