CREAM CHEESE PIE CRUST RECIPES

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LAYERED CREAM CHEESE-SWEET POTATO PIE - PILLSBURY.COM



Layered Cream Cheese-Sweet Potato Pie - Pillsbury.com image

Creamy cheesecake, smooth sweet potato and tangy orange zest are the delicious new pie flavor combo you never knew your family needed. Even the most particular pie-eaters will adore this fresh twist on the classics—and you’ll love how easy this sweet potato cheesecake pie is to make thanks to the frozen pre-made pie crust.

Provided by Pillsbury Kitchens

Total Time 4 hours 20 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 15

1 package (8 oz) cream cheese, not softened
1/4 cup granulated sugar
1 egg
1 teaspoon grated orange peel
1 cup mashed cooked dark orange sweet potatoes (about 3/4 lb uncooked)
2/3 cup half-and-half
1/2 cup packed brown sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1 cup sweetened whipped cream

Steps:

  • Place cookie sheet on oven rack. Heat oven to 350°F. In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Stir in orange peel. Set aside.
  • Place sweet potatoes in food processor; cover and process until smooth. In large bowl, beat sweet potato layer ingredients with wire whisk. Spread cream cheese mixture in frozen pie crust. Carefully spoon sweet potato mixture over cream cheese mixture.
  • Bake on cookie sheet 50 to 60 minutes or until set and knife inserted near center comes out clean. Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours.
  • Serve pie with sweetened whipped cream. Store covered in refrigerator.

Nutrition Facts : Calories 440 , CarbohydrateContent 41 g, CholesterolContent 125 mg, FatContent 4 , FiberContent 1 g, ProteinContent 7 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 28 g, TransFatContent 1/2 g

PUMPKIN CREAM CHEESE PIE RECIPE: HOW TO MAKE IT



Pumpkin Cream Cheese Pie Recipe: How to Make It image

After spending an afternoon in the chilly October air at our town’s pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. —Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
FILLING:
1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 large eggs, room temperature, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 509 calories, FatContent 37g fat (21g saturated fat), CholesterolContent 157mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 40g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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