Elaines Cheese Pie Royale Recipes

Steps:

• Have all engredients at room temperature.
• Preheat oven to 375°F.
• Crust:.
• Make graham crackers into crumbs by placing ia plastic bag and crushing with a rolling pin or in a food processor.
• Combine cracker crumbs, melted butter and 2 Tablespoons sugar.
• Press into a 9-inch springform pan.
• Filling:.
• In a mixing bowl, beat eggs thoroughly.
• Gradually add 1/2 cup sugar.
• Add cream cheese a little at a time, beating between each addition until smooth.
• Add 1/2 teaspoon vanilla.
• Pour filling into crust.
• Sprinkle lightly with cinnamon.
• Bake for 20 minutes.
• Cool.
• Topping:.
• Increase oven temperature to 400°F.
• Combine sour cream, 2 Tablespoons sugar and 1/2 teaspoon vanilla.
• Spread topping over baked filling.
• Bake for 5 minutes.
• Place in refrigerator to cool.
• Enjoy!
• Refrigerate any leftovers.

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:

• Crust Using a pastry blender or 2 knives cut cold margarine into flour, baking powder and sugar until pieces are the size of peas.
• Stir in sour cream, egg yolk& salt.
• Form into a ball& refrigerate for at least 1 hour.
• Roll out into a circle to cover bottom& halfway up sides of a well-greased, 9 inch springform pan (you can also do this with your hands).
• Filling Beat egg yolks until light, adding half the sugar.
• Stir in remaining ingredients except egg whites, remaining sugar, and cherry pie filling.
• Beat egg whites, gradually adding remaining sugar.
• Beat until able to form stiff peaks.
• Fold egg white mixture into cheese mixture.
• Pour into crust.
• Bake in a preheated 350° oven for 45 minutes.
• When cool, spread with a can of cherry pie filling.
• Refrigerate.