Blackberry Cheese Pie Recipes

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BLACKBERRY CHEESE PIE

Make and share this Blackberry Cheese Pie recipe from Food.com.

Provided by nikkid

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7



Blackberry Cheese Pie image

Steps:

  • Beat cream cheese until fluffy.
  • Add sugar, salt, egg and lemon juice; mix until smooth.
  • Pour into pie crust.
  • Bake in preheated 350' preheated oven for 20 minutes.
  • Spread blackberry filling over cheese mixture.
  • Continue to bake at 400' for until 20 minutes until crust is golden brown.
  • cool.

Nutrition Facts : Calories 381.2, Fat 18.1, SaturatedFat 8.3, Cholesterol 57.6, Sodium 291.2, Carbohydrate 50.5, Fiber 2.8, Sugar 34.5, Protein 4.6

8 ounces cream cheese, softened
1/4 cup sugar
1/4 teaspoon salt
1 egg
1 tablespoon lemon juice
1 (9 inch) baked pie crusts
1 (21 ounce) can blackberry pie filling

BLACKBERRY CHEESE PIE

This cheese pie is great to serve at church potlucks because it has a memorable taste and look. The citrus tang really goes well with the colorful berries and velvety cream cheese filling. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 8



Blackberry Cheese Pie image

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry 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., In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes., In a small saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Mash 1/2 cup berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining berries. Spoon over cream cheese mixture. , Cover and refrigerate for at least 4 hours. Refrigerate leftovers.

Nutrition Facts :

Pastry for single-crust pie (9 inches)
2 packages (3 ounces each) cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup heavy whipping cream, whipped
3/4 cup sugar
1/4 cup cornstarch
1 cup pineapple-orange juice
2 cups fresh blackberries and/or raspberries, divided

BLACKBERRY HAND PIES

Provided by Kardea Brown

Categories     dessert

Time 1h

Yield 8 hand pies

Number Of Ingredients 9



Blackberry Hand Pies image

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
  • Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.
  • Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds.
  • Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.

2 cups blackberries, fresh or frozen
2/3 cup granulated sugar
1 tablespoon cornstarch
Zest and juice of 1 lemon
1 box premade pie dough (2 rounds)
All-purpose flour, for dusting
2 ounces cream cheese, cut into 8 cubes and chilled
1 large egg, lightly beaten
1/4 cup raw or turbinado sugar

BLACKBERRY CHEESECAKE

Although the recipe calls for frozen blackberries, you could use fresh berries if you have them available. When my children and I go blackberry picking, this is one of the first recipes I make each year. I use about 1-1 1/2 cups of fresh berries. Recipe found on the net.

Provided by Dreamgoddess

Categories     Cheesecake

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12



Blackberry Cheesecake image

Steps:

  • Preheat oven to 300 degrees.
  • Combine the cracker crumbs, 1/4 c sugar, cinnamon and butter; press onto the bottom of a springform pan.
  • Beat the cream cheese; add eggs, one at a time, and beat after each addition.
  • Gradually add in the sugar and mix well.
  • Pour over the crust and bake 45 minutes.
  • Combine the sour cream, 3 T sugar and vanilla; pour over the cheesecake.
  • Bake for an additional 10 minutes.
  • Remove and chill for at least 6 hours.
  • When you get ready to serve the cheesecake, combine the jam and blackberries in a saucepan.
  • Gently heat until just warmed.
  • Drizzle over the cheesecake slices.

Nutrition Facts : Calories 773.9, Fat 45.4, SaturatedFat 27.1, Cholesterol 227.2, Sodium 435.6, Carbohydrate 82.5, Fiber 2.7, Sugar 63, Protein 12

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter
1 tablespoon cinnamon
3 (8 ounce) packages cream cheese
4 eggs
1 cup sugar
1/2 pint sour cream
3 tablespoons sugar
1 teaspoon vanilla
1 cup blackberry jam
8 ounces frozen blackberries, thawed

BEST HOMEMADE BLACKBERRY PIE

A tasty blackberry pie, delicious with sweet or sour blackberries and simple and easy to make.

Provided by Baker#1

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 2h5m

Yield 12

Number Of Ingredients 11



Best Homemade Blackberry Pie image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Smash blackberries in a bowl until they are mostly liquid, with only few chunks remaining.
  • Combine sugar, water, cornstarch, and lemon juice in a saucepan. Whisk out lumps and turn heat to high. Bring to a boil and stir; continue to cook for 3 minutes. Remove from heat. Add blackberries and mix together; set aside.
  • Combine flour, brown sugar, salt, and cinnamon in another bowl. Add butter and mix with your hands until clumpy and crumbly.
  • Press pie pastry into a pie pan and add blackberry filling; top with crumble.
  • Bake in the preheated oven until the bottom of the crust is cooked and golden, 40 to 50 minutes. Remove from the oven and let cool for filling to set, about 1 hour.

Nutrition Facts : Calories 382.4 calories, Carbohydrate 56.1 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 133.4 mg, Sugar 32.3 g

4 cups fresh blackberries
1 cup white sugar
1 cup water
¼ cup cornstarch
1 teaspoon lemon juice
1 ½ cups all-purpose flour
¾ cup light brown sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
¾ cup unsalted butter, cut into pieces
1 prepared pastry for a single-crust pie

BLACK BOTTOM BLACKBERRY PIE

A dense dark chocolate base, creamy cheesecake filling and sweet blackberry topping are layered in a flaky, buttery pie crust in this delicious dessert!

Provided by Stephanie Wise

Categories     Dessert

Time 8h

Yield 19

Number Of Ingredients 11



Black Bottom Blackberry Pie image

Steps:

  • Heat oven to 400°F. Thaw crust according to package directions. Unroll and press evenly into 9-inch plate. Fold over edges and shape as desired. Prick crust all over with fork tines. Bake 11 to 13 minutes until golden brown and baked through. Cool completely on cooling rack, about 20 minutes.
  • In small saucepan over low heat, stir chocolate chips and milk until chocolate is melted, about 3 minutes. Remove from heat; stir in 1 teaspoon vanilla. Use offset spatula to spread chocolate mixture evenly into bottom of cooled pie crust. Refrigerate 1 hour to set.
  • In large bowl using electric hand mixer, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla until smooth. Spread evenly over chocolate filling. Cover and refrigerate 5 hours or overnight.
  • In small saucepan over high heat, bring 1 cup blackberries, sugar, cornstarch, sea salt and water to boil, crushing berries with back of wooden spoon to release juices. Continue to boil, stirring constantly, 2 to 3 minutes until mixture is thickened. Transfer to large bowl; cool 5 minutes. Stir in remaining blackberries. Cool 15 minutes, then spoon evenly over pie. Refrigerate 30 minutes to set slightly before serving.

Nutrition Facts : ServingSize 1 Serving

1 Immaculate Baking Co.™ ready-to-bake pie crusts (from 15 oz package)
8 ounces semisweet chocolate chips (about 1 1/4 cups)
3 tablespoons milk
2 teaspoons vanilla, divided
12 ounces Neufchatel cream cheese, room temperature
1/2 cup powdered sugar
1 1/2 lbs fresh blackberries
3/4 cup granulated sugar
2 tablespoons plus 1 teaspoon cornstarch
Pinch of sea salt
1/3 cup water

BLACKBERRY CHEESE PIE

We are not talking cake here it is a PIE..with pie crust. Bought comstock blackberry pie filling and was going to make individual cobblers...didn't work out, as I ran out of time....but then I read a recipe on the back of the can..decided I had all the ingredients and away I went baking AGAIN! I tweeked the recipe a bit to my taste. Recipe didn't call for whipped topping..to me how can you NOT have a light topping for this yummo pie! :) This is surprisingly easy...and very tasty, hubby gave it a 5 star. This is my own photo...taken 12/25/2011

Provided by Carole F @BakersQueen

Categories     Pies

Number Of Ingredients 12



Blackberry Cheese Pie image

Steps:

  • Beat cream cheese until fluffy. Add sugar, salt, egg, lemon juice and vanilla; mix until smooth. Pour into unbaked pie crust, one that you have made from your own favorite recipe or a pre-made frozen (thawed). Bake in a preheated 350 F oven for 20 minutes. Remove from oven, and now preheat oven to 400 F.....while preheating spread blackberry filling over cheese mixture...return to oven and bake another 20 minutes until crust is golden brown. Cool and refrigerate. *IMPORTANT...when returning pie to the oven for the second time be sure to use a pie crust (edge) guard OR tin foil to cover the edges of the crust..at this high heat it could end up burning the edges. Remove from oven and cool on rack completely and then keep refrigerated.
  • For topping: Pour whipping cream in bowl with confectioners sugar and the (1) Tablespoon of vanilla pudding beat on High until stiff peaks form. Dollop or pipe onto pie as desired.
  • You could also use any of your favorite pie fillings..in place of the blackberry. I love the pie crust instead of a typical graham cracker crust in this recipe. Nice change...

1 package(s) (8 oz.) cream cheese, softened
1/4 cup(s) sugar
1/8 teaspoon(s) salt
1 - egg
1 tablespoon(s) lemon juice
1 teaspoon(s) vanilla
1 can(s) (21 ounce) comstock blackberry pie filling
1 - 9 inch unbaked pie crust (i made my own, or you could use any pre-made crusts)
TOPPING
1 - half pint of whipping cream
1/4 cup(s) powdered sugar
1 tablespoon(s) instant vanilla pudding (dry)

CREAM CHEESE PIE TOPPED WITH PEACHES AND BLACKBERRIES

Categories     Food Processor     Dessert     Bake     Picnic     Cream Cheese     Blackberry     Peach     Summer     Chill     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13



Cream Cheese Pie Topped with Peaches and Blackberries image

Steps:

  • Make crust:
  • Preheat oven to 325°F. Butter 10-inch-diameter glass pie dish. Blend butter and extract in medium bowl. Mix in crumbs. Press crumb mixture over bottom and up sides of prepared dish. Bake crust until just golden, about 8 minutes. Cool crust completely.
  • Make filling and topping:
  • Blend cream cheese in processor until smooth. Add sugar, cream, vanilla extract and almond extract and blend until very smooth, occasionally scraping down sides of bowl. Spread filling in prepared crust. Refrigerate until filling is firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
  • Arrange peach slices around edge of pie. Arrange blackberries in center. Brush warm jam lightly over fruit to glaze. Refrigerate pie up to 3 hours.

For crust
1/2 cup unsalted butter, melted
1/2 teaspoon almond extract
2 1/2 cups shortbread cookie crumbs (about 10 ounces)
For filling and topping
8 ounces Philadelphia-brand cream cheese, room temperature
3/4 cup powdered sugar
1/2 cup whipping cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large peaches, peeled, pitted, sliced
2 1/2-pint baskets fresh blackberries
1/4 cup peach jam, melted

EASY BLACKBERRY CHEESE DANISH

My husband absolutely adores this recipe and I think your family will too! The trick is to make sure the ingredients are at the proper temperature and as always, use the best quality ingredients you can find for the best result!

Provided by Mrs Gator Williams

Categories     Desserts

Time 50m

Yield 4

Number Of Ingredients 10



Easy Blackberry Cheese Danish image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Beat cream cheese and sugar together by hand or with an electric mixer on low speed until creamy but not whipped. Add egg yolk, lemon zest, vanilla extract, and salt and stir until combined.
  • Unfold puff pastry onto a lightly floured surface. Roll slightly if needed to achieve a 10-inch square. Cut into quarters. Place a heaping tablespoon of cheese filling into the center of each square. Add 2 blackberries to each square on top of the cheese filling.
  • Beat egg white and water together in a bowl. Brush the edges of each square with egg wash. Bring opposite corners together at the center, being careful to pinch the ends together to ensure a good seal. Repeat with the other corners to guarantee filling doesn't fall out. Repeat this process with remaining squares.
  • Brush the tops of the pastries with more egg wash and place on the prepared baking sheet. Let rest in the refrigerator for 15 minutes.
  • Bake in the preheated oven until browned and puffed, about 20 minutes.

Nutrition Facts : Calories 506.1 calories, Carbohydrate 41.9 g, Cholesterol 94 mg, Fat 34.1 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 12.5 g, Sodium 489.4 mg, Sugar 13.7 g

½ (8 ounce) package cream cheese, at room temperature
¼ cup white sugar
1 extra large egg yolk, at room temperature
½ tablespoon grated lemon zest
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
1 sheet frozen puff pastry, thawed
8 fresh blackberries
1 large egg white
1 tablespoon water

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