LEMONADE CHEESECAKE PIE
Zesty lemonade flavor adds a twist to this creamy cheesecake pie. Juicy strawberries add a colorful finish.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese in medium bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Stir in 2 cups COOL WHIP. Spoon into crust.
- Refrigerate 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
- Serve pie topped with berries and remaining COOL WHIP.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 24 g, Protein 3 g
FROZEN LEMONADE PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 8h18m
Yield 8 servings
Number Of Ingredients 7
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
- For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
- Sprinkle with a little candied lemon peel and serve!
CHEESECAKE PIE
"A FRIEND gave me this recipe, and I love it so much! The secret is in the baking-I just let it barely show little bubbles on the surface before I take it out of the oven. You don't want cheesecake to bake too long."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
LEMON CHEESECAKE PIES
I've been making these scrumptious pies for at least 50 years. There's little cleanup, and kids and adults alike love the lemony, fluffy filling. -Lorraine Foss, Puyallup, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 pies (8 slices each).
Number Of Ingredients 11
Steps:
- Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours. , In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside., Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts. , Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set.
Nutrition Facts : Calories 214 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 190mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
QUICK LEMON CHEESECAKE
A quick lemon cheesecake.
Provided by Chef Oma
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h15m
Yield 10
Number Of Ingredients 7
Steps:
- Pour gelatin mix into a bowl and add 1 cup hot water. Stir until dissolved. Set aside and do not chill.
- Melt butter in a heat-resistant measuring cup in a microwave, about 30 seconds. Transfer melted butter to a bowl. Add sugar and mix well. Pour in graham cracker crumbs and mix well. Place crumb mixture into the bottom of an 8-inch pie pan and shape into a crust.
- Stir lemon zest into warm gelatin mixture. Add cream cheese and mix until any lumps are gone. Pour filling into the prepared crust. Chill in the refrigerator for at least 2 hours.
Nutrition Facts : Calories 656.8 calories, Carbohydrate 83.6 g, Cholesterol 73.7 mg, Fat 33.1 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 16.9 g, Sodium 739.2 mg, Sugar 42.7 g
LEMONADE CHEESECAKE PIE
Using lemonade instead of fresh lemons gives this pie the right amount of sweetness to complement the berry mixture. And with only 10 minutes prep time, it couldn't be any simpler to make. NOTE: The cooking time listed below is actually the time need to refrigerate the pie before serving.
Provided by TasteTester
Categories Cheesecake
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 2 cups Cool whip; spoon into crust.
- Refrigerate 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
- Pipe or spoon remaining Cool Whip around edge of pie just before serving. Top with berry mixture.
LEMONADE CHEESECAKE PIE
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Gradually add lemonade, beating well after each addition. Whisk in 2 C. cool whip, spoon into crust. Refrigerate 4 hours or until firm. Meanwhile, toss berries with sugar, refrigerate until ready to use. Pipe or spoon remaining cool whip around edge of pie just before serving. Top with berry mixture.
STRAWBERRY LEMONADE CHEESECAKE
I thought of making this cheesecake when I wanted to combine strawberry with a classic lemon ricotta cheesecake recipe a friend gave me, the result was a light, lemon-flavored cheesecake with a swirl of strawberry in every bite! You may also use reduced fat ingredients when making this cheesecake, if you desire. Garnish with lemon slices if desired.
Provided by sweet sakura
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h43m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch springform pan.
- Combine graham cracker crumbs, 1/2 cup melted butter, and 1/3 cup white sugar in a bowl until well mixed; press into the prepared springform pan.
- Bake in the preheated oven until crust is lightly browned, 8 to 10 minutes.
- Beat cream cheese and ricotta cheese together in a bowl using an electric mixer on medium speed until creamy and smooth, about 3 minutes. Add 1 1/2 cup white sugar; beat on low speed until well blended, about 2 minutes.
- Stir 1/2 cup melted butter, cornstarch, flour, lemon juice, lemon zest, and vanilla extract into cream cheese mixture until combined. Gently stir eggs, 1 at a time, into mixture; fold in sour cream just until batter is mixed. Pour batter over the crust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into batter using a butter knife just enough to form a swirl pattern on the top.
- Bake in the preheated oven without opening the door for 1 hour 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour more.
- Remove cheesecake form oven and cool on a wire rack for 2 hours. Cover and refrigerate cheesecake, 6 hours to overnight. Remove springform and slice.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 56.8 g, Cholesterol 172.3 mg, Fat 42.5 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 25.5 g, Sodium 403.3 mg, Sugar 40.1 g
LEMONADE PIE (NO BAKE)
Make and share this Lemonade Pie (No Bake) recipe from Food.com.
Provided by Debra Stuart
Categories Pie
Time P1DT10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Use mixer and mix the first three ingredients until fluffy.
- Pour into ready made crust.
- Refrigerate until firm. I let it set overnight.
- This can also be made with limeade and/or chocolate cookie crusts.
Nutrition Facts : Calories 441, Fat 19.1, SaturatedFat 10.5, Cholesterol 16.9, Sodium 242.5, Carbohydrate 64.2, Fiber 0.5, Sugar 55, Protein 5.6
LEMON CHEESECAKE STREUSEL PIE
This lemon cheesecake streusel pie is a tasty treat and very unique from any other cheesecake. This cheesecake is very light and all ages can enjoy this dessert.
Provided by Hilary
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Mix eggs, sugar, lemon juice, egg yolks, and butter in a saucepan. Cook over low heat, watching for lumps forming, 15 to 20 minutes. Strain lemon filling into a bowl and let cool for 1 hour.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Press pie crust into an ungreased 9-inch pie pan; prick several times with a fork.
- Bake in the preheated oven until golden, 12 to 15 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Combine flour, brown sugar, and butter in a bowl for the streusel topping and set aside.
- Mix cream cheese, sugar, egg, and vanilla extract together in another bowl. Spread cheesecake mixture into the pie crust, cover with cooled lemon filling, and top with the streusel.
- Bake in the preheated oven until filling is set and streusel is golden brown, about 45 minutes.
Nutrition Facts : Calories 542 calories, Carbohydrate 64.1 g, Cholesterol 262.4 mg, Fat 28.4 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 13.4 g, Sodium 259 mg, Sugar 47.4 g
NO-BAKE LEMON CHEESECAKE PIE
You won't miss the traditional graham cracker crust with this fluffy lemon dessert from Normajo Reynolds of Goldthwaite, Texas. The texture is wonderful and citrus taste is great...plus it's easy as pie to prepare.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Coat the bottom and sides of a 9-in. pie plate with cooking spray. Sprinkle with 1 tablespoon cracker crumbs; set aside., In a small bowl, dissolve gelatin in boiling water; cool slightly. Pour into a blender; add cream cheese and cottage cheese. Cover and process until smooth. Transfer to a large bowl. Fold in whipped topping. Pour into prepared pie plate. Sprinkle with remaining cracker crumbs. Cover and refrigerate until set.
Nutrition Facts : Calories 141 calories, Fat 8g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 272mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 7g protein.
LEMON LOVERS LUSCIOUS CHEESECAKE PIE
Fabulous creamy lemon cheesecake pie! A little lemon curd and whipped topping make this a lemon lover's delight.
Provided by Alexis Bonavitacola
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 5h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
- Spoon the mixture into the graham cracker crust.
- Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
- Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
- Spread the lemon curd evenly over the top of the cheesecake filling.
- Spread the whipped topping over the lemon curd.
- Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 56.1 g, Cholesterol 120.8 mg, Fat 36.1 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 20.8 g, Sodium 373.7 mg, Sugar 44.9 g
CREAMY LEMON CHEESECAKE PIE
Make and share this Creamy Lemon Cheesecake Pie recipe from Food.com.
Provided by Terri Juwan
Categories Cheesecake
Time 50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 325 degrees.
- Beat cream cheese in bowl with electric mixer on medium, until creamy.
- Add sugar and beat until well blended.
- Add sour cream, lemon juice and lemon peel; mix well.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Pour batter into pie shell.
- Bake at 325 degrees for 35- 40 minutes or until center is almost set.
- Cool completely on wire rack.
- Refrigerate 4 hours or overnight.
QUICK AND EASY CHEESECAKE PIE
This recipe was handwritten on the inside cover of a recipe book given to me as a wedding gift in 1968. It's a pie that makes it's own crust. It can be covered with your favorite fruit pie filling or served with your favorite fruit topping. It's an easy recipe for any new cook and a long standing favorite of mine.
Provided by SHORECOOK
Categories Desserts Cakes Cheesecake Recipes
Time 6h15m
Yield 9
Number Of Ingredients 9
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.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 26.9 g, Cholesterol 130.9 mg, Fat 20.3 g, Fiber 0.4 g, Protein 7.2 g, SaturatedFat 12.2 g, Sodium 189.3 mg, Sugar 24.6 g
HOMEMADE LEMON CHEESE PIE
Your guests will never dream that this scrumptious pie, created by our Test Kitchen staff, is lighter. It is the perfect make-ahead dessert for any festive occasion.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Lightly roll out crust into a 12-in. circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond edge of plate, reserving scraps for garnish. Flute edges. Line unpricked pie 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. , Roll out dough scraps to 1/8-in. thickness. Cut out star shapes with 1-1/2-in. cookie cutters. Place on a baking sheet. Bake at 450° for 8 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remove from the heat; stir in butter, lemon zest and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and remaining lemon juice. Spread into crust; top with lemon filling. Refrigerate for 6 hours or until the top is set. Garnish with stars.
Nutrition Facts : Calories 341 calories, Fat 11g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 431mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
EASY CHEESECAKE PIE
This is the quickest dessert I've ever made. It's simple and inexpensive. I got this recipe from a Borden Eagle Brand flyer.
Provided by smiley_face
Categories Cheesecake
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
EASY CHEESECAKE PIE
This Oreo cheesecake pie recipe is so quick, you'll have it ready in less than 10 minutes. And it's so good! -Cathy Shortall, Easton, Maryland
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 443 calories, Fat 28g fat (14g saturated fat), Cholesterol 80mg cholesterol, Sodium 492mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
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