CHERRY CHEESECAKE PIE RECIPE | ALLRECIPES
This is the best cheesecake pie I've ever had.
Provided by Nancy Reeves
Categories Fruit Pies
Yield 1 - 9 inch pie
Number Of Ingredients 6
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.
Nutrition Facts : Calories 493.5 calories, CarbohydrateContent 69.1 g, CholesterolContent 47.5 mg, FatContent 21.5 g, FiberContent 1 g, ProteinContent 7.6 g, SaturatedFatContent 10.4 g, SodiumContent 329.3 mg, SugarContent 38.6 g
NO BAKE CHERRY CHEESECAKE PIE RECIPE - FOOD.COM
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.
Total Time 3 hours
Prep Time 3 hours
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.
Nutrition Facts : Calories 460.7, FatContent 24.4, SaturatedFatContent 13.2, CholesterolContent 31.2, SodiumContent 281.1, CarbohydrateContent 58.5, FiberContent 0.8, SugarContent 31.4, ProteinContent 3.5
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CHERRY CHEESECAKE RECIPE: HOW TO MAKE IT
When I worked full-time and needed a quick dessert to take to a potluck or a friend's home, this pie was always the answer. You can substitute a graham cracker crust or use another type of fruit pie filling for a change of pace. Even the chilling time is flexible if you're in a big hurry.
-Mary Smith
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Reviews 4.7
Total Time 15 minutes
Category Desserts
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- In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.
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- Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
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