Chocolate Fruit Cheesecake Pie Recipes

CHOCOLATE CHEESECAKE PIE

Steps:

• In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired.

CHEESECAKE PIE

Steps:

• In a bowl, combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes. , In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon zest just until blended. Pour into prepared crust. , Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon zest if desired. Refrigerate leftovers.

EASY CHEESECAKE PIE

Steps:

• Beat cream cheese until fluffy.
• Add all other ingredients.
• Beat until smooth.
• Pour into pie crust.
• Chill 2-4 hours.
• Top with favorite fruit topping.

FRESH FRUIT CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees.
• Mix the graham cracker crumbs,sugar and melted butter in a small bowl.
• In a pie dish, press the crumbs firmly to cover the bottom and sides.
• I use my hands.
• Bake the crust for 8 minutes; let cool.
• In a small saucepan, sprinkle the gelatin over water; let stand for 1 minute.
• Stir over low heat until completely dissolved, about 3 minutes.
• In a blender or food processor, process cheese, juices, sour cream, and sugar until completely blended and creamy.
• Continue processing, gradually adding gelatine mixture through feed cap.
• Pour into the waiting graham cracker crust; and chill for at least 3 hours.
• Just before serving, arrange the fruit on top of the pie in a decorative manner.
• Stand back and receive your applause.

QUICK AND EASY CHEESECAKE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
• Combine cream cheese, milk, sugar, eggs, vanilla extract, and cornstarch in a blender; blend until smooth. Pour batter into the prepared baking dish.
• Bake in the preheated oven until edges are puffed and surface of cheesecake pie is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 60 to 65 minutes. Remove from the oven and sprinkle with cinnamon. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
• Top cooled cheesecake with strawberries. Cover and refrigerate until chilled, about 4 hours.