Cream Cheese Pie Crust Recipes

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CREAM CHEESE CRUST



Cream Cheese Crust image

My mom's cream cheese crust recipe is a sell out to friends and family who try her apple pie. Cream cheese adds flavor and texture to the pie.

Provided by Cathy Tagle

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 3

½ cup cream cheese
1 ½ cups all-purpose flour
½ cup butter

Steps:

  • Soften cream cheese and butter and mix together incorporating flour a little at a time.
  • Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 237.6 calories, Carbohydrate 18.3 g, Cholesterol 46.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 10.5 g, Sodium 125.1 mg, Sugar 0.1 g

FLAKY CREAM CHEESE PIE CRUST



Flaky Cream Cheese Pie Crust image

This is my favorite pie crust. It took several years and over fifty tries to get it just right and is the soul of this book. It is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. In fact, it is very similar in texture to almost as flaky but a little softer and more tender, and it browns more when baked, resulting in a rich golden color.

Provided by Rose Levy Beranbaum

Categories     Food Processor     Freeze/Chill     Pastry     Pie     Quick & Easy

Number Of Ingredients 24

Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell
6 tablespoons unsalted butter, cold
1 cup + 1 tablespoon pastry flour or 1 cup (dip and sweep method) bleached all-purpose flour
1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
1/8 teaspoon baking powder
1/4 cup cream cheese, cold
1 tablespoon ice water
1 1/2 teaspoons cider vinegar
Pastry for a 9-inch lattice pie, a 9-inch deep-dish pie, a 10-inch pie shell, or a 12- to 14-inch free-form tart
8 tablespoons unsalted butter, cold
1 1/3 cups + 4 teaspoons pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
1/8 teaspoon baking powder
one 3-ounce package cream cheese, cold
1 1/2 tablespoons ice water
1 1/2 teaspoons cider vinegar
Pastry for a two-crust 9-inch pie
12 tablespoons unsalted butter, cold
2 cups + 3 tablespoons pastry flour or 2 cups (dip and sweep method) bleached all-purpose flour
1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
1/4 teaspoon baking powder
1 1/2 3-ounce packages cream cheese, cold
2 tablespoons ice water
1 tablespoon cider vinegar

Steps:

  • Food processor method:
  • Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
  • Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
  • Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Wrap the dough with the plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
  • Hand method:
  • Place a medium mixing bowl in the freezer to chill.
  • Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.
  • Place the flour, salt, and baking powder in a medium bowl and whisk to combine. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
  • Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the mixture with the water and vinegar, tossing lightly with a rubber spatula. Spoon it into the plastic bag. (For a two-crust pie, it is easiest to divide the mixture in half at this point.)
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
  • Store:
  • Refrigerated, up to 2 days; frozen, up to 3 months.
  • Understanding
  • A classic cream cheese crust contains no water and is more tender than an all-butter crust but not at all flaky. I have found it to be so tender it is impossible to use for a lattice top and the bottom crust often develops cracks through which a filling will leak and stick to the bottom of the pan. Very little water is needed, because the cream cheese contains 51 percent water. The addition of a small amount of water connects the two gluten-forming proteins in the flour, producing the rubbery, stretchy gluten that strenghtens the structure just enough to prevent cracking when the crust bakes. This pie crust does not shrink or distort as much as an all-butter crust because there is less development of gluten. The acidity of the vinegar weakens the gluten that forms, making the crust still more tender and less likely to shrink. If desired, it can be replaced with water.
  • Cream cheese is 51 percent water and 37.7 percent fat, so 3 ounces contain 1.53 ounces (about 3 tablespoons) or water and 1.13 ounces of fat. That means that the pie crust with 6.5 ounces of flour contains the equivalent of about 4 1/2 tablespoons of water. Compared to the all-butter crust, this crust has about 1 tablespoon more water, 1.13 ounces more of fat, and .34 ounce more milk solids. The extra fat in the cream cheese coats some of the proteins in the flour, limiting the development of gluten, which would make it tougher. The milk solids add both flavor and smoothness of texture.
  • The baking powder lifts and aerates the dough slightly without weakening it, but it also makes it seem more tender.
  • In developing this recipe, I found that if not using the vinegar and baking powder to tenderize the crust, it is advisable to add one quarter of the butter together with the cream cheese when using all-purpose flour. This helps to moisture-proof it but, of course, takes away a little from the flakiness, as there is less butter available to add in larger pieces to create layers.

CREAM CHEESE PIE



Cream Cheese Pie image

If you love cheesecake as much as I do, you will looove this! May also be topped with cherry or blueberry pie filling that you can buy at your local grocery store.

Provided by Sally E. Forsythe

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 8

2 (8 ounce) packages cream cheese, softened
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons white sugar
¼ teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

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.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 50.5 g, Cholesterol 120.8 mg, Fat 34.2 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 18 g, Sodium 369.1 mg, Sugar 39.9 g

FLAKY CREAM CHEESE PIE CRUST



Flaky Cream Cheese Pie Crust image

This is the last crust recipe you will ever use. This wonderful crust is tender and flaky and made with cream cheese. It also browns nicely when baked, resulting in a rich golden color.

Provided by ILIANITA

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 1h45m

Yield 8

Number Of Ingredients 7

6 tablespoons cold unsalted butter, cut into 3/4-inch cubes
1 cup all-purpose flour
1 tablespoon all-purpose flour
¼ teaspoon salt
¼ cup cold cream cheese
1 tablespoon iced water
1 ½ teaspoons cider vinegar

Steps:

  • Place a medium bowl into freezer to chill.
  • Wrap cubed butter in plastic wrap and refrigerate for 30 minutes.
  • Place 1 cup plus 1 tablespoon flour in a medium bowl; add salt and whisk to combine. Rub in cream cheese using clean fingers until mixture develops coarse crumbs. Place cream cheese mixture and chilled butter into a gallon-size resealable plastic bag.
  • Flatten the cream cheese-butter mixture into thin flakes through the bag, using a rolling pin. Freeze until mixture is firm, about 10 minutes. Pour mixture into the chilled bowl. Sprinkle with water and vinegar, tossing lightly with a spatula. Knead until dough holds together and is slightly elastic.
  • Place dough back into the plastic bag and flatten into a disk. Refrigerate, 45 minutes to overnight, before using.

Nutrition Facts : Calories 162.3 calories, Carbohydrate 12.9 g, Cholesterol 30.9 mg, Fat 11.3 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 7.1 g, Sodium 95.7 mg, Sugar 0.1 g

CREAM CHEESE PIE CRUST



Cream Cheese Pie Crust image

A combination of butter and cream cheese produces a forgiving crust that's supple and a joy to roll out. The cream cheese gives the crust a lovely tang. And the simple fluted edge is a traditional finishing touch. Use this recipe as a crust for our Pecan Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 6

2 teaspoons cold water
1 teaspoon cold cider vinegar
1 1/2 cups all-purpose flour, plus more for surface
1/2 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
4 ounces cold cream cheese, cut into small pieces

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).

CREAM CHEESE CRUST



Cream Cheese Crust image

Provided by Food Network Kitchen

Time 4h

Yield 1 disk dough

Number Of Ingredients 6

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
2 ounces cold cream cheese, cut into pieces
1 teaspoon apple cider vinegar

Steps:

  • Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it is the size of peas. Add the cream cheese and pulse until it is the size of peas. Add the vinegar and 2 tablespoons ice water and pulse a few times, until the dough holds together when squeezed. Gather into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours.

CREAM-CHEESE PIE CRUST



Cream-cheese Pie Crust image

Make and share this Cream-cheese Pie Crust recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup flour
1/2 teaspoon salt
1/3 cup vegetable shortening
1/2 cup cream cheese
2 tablespoons water

Steps:

  • Preheat the oven to 425°F if you are baking the pie shell.
  • Combine the flour and salt in a mixing bowl and stir with a fork to mix, or put into the food processor.
  • Add the shortening and cream cheese, and cut them into the flour until the mixture looks like small pebbles, it will be irregular, and some pieces will be larger than others, or process with"pulses" in a food processor.
  • Sprinkle the water evenly over the mixture, a little at a time, stirring with a fork or with"pulses" after each addition to distribute the water evenly.
  • Depending on the moisture in the cream cheese, the dough might not need all of the second tablespoon.
  • If it feels quite soft (but not sticky), and holds together in a rough ball, it is ready to roll out.
  • Shape it into a cake about 1 inch thick.
  • Dust your rolling surface and rolling pin with flour, and roll the dough into a circle about 1/2 inch thick and at least 2 inches larger than the inverted pie pan.
  • Transfer the dough to the pie pan, trim and crimp the edges, and the pie shell is ready to he filled before baking, or to be partially baked or fully baked.
  • To bake the pie shell; Prick the dough all over with a fork at 1/2-inch intervals.
  • Press a 12-inch square of heavy-duty foil snugly into the pie shell.
  • Bake for 6 minutes, then remove the foil and bake for 4 minutes more if you want a partially baked shell.
  • If the dough begins to puff or swell, push it down with the tines of a fork.
  • If you want a fully baked shell, bake for 8 to 10 minutes more, or until it is lightly browned.

Nutrition Facts : Calories 182.9, Fat 13.7, SaturatedFat 5.7, Cholesterol 15.9, Sodium 188.7, Carbohydrate 12.3, Fiber 0.4, Sugar 0.1, Protein 2.7

EASY CREAM CHEESE PIE



Easy Cream Cheese Pie image

This recipe was given to me by a friend. It has never failed me. Strawberry or blueberry pie filling may be used in place of cherry.

Provided by Bea Ramirez

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
2 cups cherry pie filling
1 (9 inch) prepared graham cracker crust

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.

Nutrition Facts : Calories 482.8 calories, Carbohydrate 66.7 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 10.4 g, Sodium 327.9 mg, Sugar 38.4 g

CREAM CHEESE PIE CRUST



Cream Cheese Pie Crust image

A delicate, flaky crust with the cream cheese flavor- it's delicious for fruit or cream pies or for quiches or tart shells.

Provided by Pat Duran

Categories     Other Desserts

Time 45m

Number Of Ingredients 4

3 oz pkg. cream cheese
1/3 c margarine, softened
1 c all purpose flour
1/8 tsp salt

Steps:

  • 1. Combine softened cream cheese and margarine, mixing until well blended. Add flour and salt; mix well. Form into ball; chill thoroughly. On lightly floured surface, roll out dough to 12 inch circle. Place in 9-inch pie plate. Trim and flute edge; prick bottom and sides with fork. Bake at 400^ for 15 minutes or until golden brown.
  • 2. For tart shells, divide dough into 24 balls; press into mini muffin pan. Bake at 400^ , 10-12 minutes. --- For pies that bake longer that 40 minutes, cover rims of pie with foil to prevent excess browning.

CREAM CHEESE PIE CRUST



Cream Cheese Pie Crust image

Very simple recipe -- only 4 ingredients -- and can be cut together using a food processor for those that can't or don't want to mix the ingredients by hand.

Provided by The Simple Recipe D

Categories     < 60 Mins

Time 50m

Yield 2 pie crusts, 4-8 serving(s)

Number Of Ingredients 4

1 (8 ounce) cream cheese, chilled
1/2 cup butter, 1 stick chilled
2 cups all-purpose flour
2 tablespoons sugar

Steps:

  • Cut butter and cream cheese into cubes.
  • Mix flour and sugar together in a large bowl.
  • Add cream cheese and butter to the flour mixture and toss gently with a fork to coat.
  • Using a pastry blender or two table knives, cut the butter into the flour until the mixuture resembles, coarse crumbs, small peas or coarse meal. Or if you are like me, you use a food processor instead -- use pulse to achieve desired crumble status.
  • When the fats have been thoroughly cut into the flour, using your hands, begin to bring the dough together into a mass. Be careful not to knead too much or your dough will be tough.
  • Divide into two equal rounds.
  • This dough can be rolled out immediately. Rolling between two sheets of waxed paper or parchment is recommended to avoid sticking.
  • If you are not going to use the dough right away, then place the wrapped dough disks in the refrigerator until ready to use. Be sure to take them out about 30 minutes before you are ready to roll them.
  • If baking an empty pie shell. Press dough into the pie dish and top with parchment as well as pie weights or rice or dry beans saved for baking. Bake at 350 degrees for 15 to 20 minutes or until the edges begin to brown.
  • This dough may also be stored in the freezer for up to three months.

Nutrition Facts : Calories 649.6, Fat 43.1, SaturatedFat 25.6, Cholesterol 123.5, Sodium 386.2, Carbohydrate 56.3, Fiber 1.7, Sugar 8.3, Protein 10.1

FLAKY CREAM CHEESE PIE CRUST



Flaky Cream Cheese Pie Crust image

This is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. It browns more when baked, resulting in a rich golden color. It is worth using pastry flour; it will result in a more tender crust. If substituting, use just 2 cups of bleached all-purpose flour, "Cook Time" is chilling time for for the ingredients and the dough - a must!

Provided by Lise in Indiana

Categories     Dessert

Time 2h10m

Yield 2 crusts

Number Of Ingredients 8

12 tablespoons unsalted butter, cold
2 cups pastry flour
3 tablespoons pastry flour
1/4 teaspoon salt
1/4 teaspoon baking powder
4 1/2 ounces cream cheese, cold
2 tablespoons ice water
1 tablespoon cider vinegar

Steps:

  • FOOD PROCESSOR METHOD.
  • Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.
  • Place the flour, salt and baking powder in resealable gallon-size freezer bag and freeze for at least 30 minutes.
  • Place the flour mixture in food processor with the metal blade and process for a few seconds to combine. Set the bag aside for later use here.
  • Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal.
  • Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.)
  • Remove the processor cover and sprinkle in the water and vinegar. Pulse until most of the butter is reduced to size of small peas. The mixture will be in particles and will not hold together.
  • Spoon half the dough into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point)
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Remove the dough from the bag and wrap it with plastic wrap, and flatten it into a disc. Repeat with remaining pie dough.
  • Refrigerate the discs for at least 45 minutes, preferably overnight.
  • Store refrigerated, up to 2 days; frozen, up to 3 months.

Nutrition Facts : Calories 1377.8, Fat 92.6, SaturatedFat 58, Cholesterol 253.3, Sodium 537.9, Carbohydrate 118.9, Fiber 2.5, Sugar 0.7, Protein 17.8

NO-CRUST CREAM CHEESE PIE



No-crust Cream Cheese Pie image

This is an older recipe from a church cookbook. It's a nice, quick cheesecake recipe....just no crust or springform pan!

Provided by Parsley

Categories     Pie

Time 45m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 7

16 ounces cream cheese, softened
3 eggs
1/2 cup sugar
1 teaspoon vanilla
1 cup sour cream
3 tablespoons sugar
fresh fruit or pie filling, for topping*

Steps:

  • Preheat oven to 350.
  • Grease (or spray w/ nonstick cooking spray) a 10-inch pie dish.
  • In a mixing bowl, beat together cream cheese, eggs, 1/2 cup sugar and vanilla until creamy. Pour into greased pie dish. Bake at 350 for 25 minutes. Remove from oven and cool for about 10 minutes (Don't turn off oven). In a small bowl, mix together sour cream and 3 Tbsp sugar---pour on top of pie.
  • Return to 350 degree oven for additional 10 minutes. Cool 1 hour then chill. May top with fresh fruit or pie filling.

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