Creamy Cheese Pie Recipes

Steps:

• Cream together cream cheese and condensed milk until smooth.
• Add lemon juice and blend well.
• Pour into graham cracker crust.
• Top with fruit pie filling.
• Chill for 2 hours before serving.

Steps:

• Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
• In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
• Bake for five minutes before serving.

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F.
• Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
• For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
• For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.

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.

Steps:

• Set the 2- 8 oz packages of cream cheese in a microwave safe container and place in the microwave to soften.
• At 30-second intervals, check and stir the cream cheese until it is like a soft butter consistency, not melted.
• Combine cream cheese, sweetened condensed milk, and lemon juice in a bowl and blend until smooth.
• While blending, gradually add cream of tartar to mixture until mixture is stiff.
• Pour mixture into the prepared Oreo cookie pie crusts.
• Pour the cherry pie filling over the mixture (1- 16oz can of pie filling per pie).
• These pies are ready to eat immediately after preparation; however, if desired, you can place the pies in the fridge over night to chill.
• This dessert is also pretty tasty when it's frozen.

Steps:

• Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
• Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
• Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.
• Make filling (see our Pecan Pie recipe).

Steps:

• 1. Using a blender, blend the softened cream cheese with the condensed milk. Add lemon juice and vanilla. Blend until creamy. Pour into graham cracker crust and chill for at least 1 hour. Add your choice of fruit just before serving. It's also very good without fruit.