Raspberrycranberry Cream Cheese Pie Recipes

RASPBERRY/CRANBERRY CREAM CHEESE PIE

Steps:

• Heat oven to 450 degrees. Roll out bottom crust and lay in 9 inch glass pie pan. Bake 9 to 11 minutes or until light brown. Cool completely about 25 minutes.
• In a small bowl with electric mixer, bneat whipping cream on high speed until stiff peaks form. In medium owl with mixer, bneat cream cheese and powdered sugar on medium speed until light and fluffy. Gradually fold in whipped cream. Gently stir in the orange juice and stir until spreading consistency (mixture should be somewhat stiff) Spoon and spread filling into cooled baked shell. Refrigerate. In a two quart saucepan, mix cranberry sauce, preserves and orange peel. Cook over medium heat stirring frequently just until preserves melt. Cool completely for about 30 minutes Carefully spread topping over filling. Sprinkle pecans around outside edge of pie. Refrigerate until firm. Keep in refrigerator

CREAM CHEESE PIE

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.

CRAN-RASPBERRY PIE

Steps:

• In a large bowl, combine the cranberries, raspberries and extract. Combine the sugar, tapioca and salt. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes., Line pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil., Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

MOM'S CREAM CHEESE PIE

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.

RASPBERRY-CRANBERRY SALAD (WITH SOUR CREAM-CREAM CHEESE TOPPING)

Steps:

• Mix jello with the two cups of boiling water till disolved.
• Add the can of pineapple including the juice and the whole cranberry sauce and nuts.
• Let set in bowl or mold of choice.
• Blend the cream cheese, sour cream and sugar well.
• After jello has set, spread on top.

CRANBERRY CREAM PIE

Steps:

• In a bowl, beat cream cheese until smooth. In another bowl, combine cream, sugar and vanilla; beat until soft peaks form. Beat into the cream cheese until blended. Fold in cranberry sauce. Spoon into crust. , Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before slicing.

STRAWBERRY-CREAM CHEESE PIE

Steps:

• Beat cream cheese with an electric mixer until creamy. Add a little powdered sugar at a time, and beat slowly until incorporated. Mix in vanilla.
• Spread cream cheese mixture into the pie crust. Refrigerate until firm, 15 to 30 minutes.
• Meanwhile, combine 3/4 cup of the strawberries, sugar, water, and cornstarch in a blender. Blend lightly. Reserve remaining strawberries.
• Pour blended strawberry mixture into a saucepan over medium heat; stir constantly until boiling. Stir for an additional 2 minutes once it boils; it should thicken very quickly. Remove from the heat and stir a few times while cooling, about 3 minutes.
• Remove chilled pie from the refrigerator and arrange reserved strawberries on top of the cream cheese layer. Pour thickened sauce over top. Return to the refrigerator for at least 2 hours before serving.

RASPBERRY CREAM CHEESE PIE

Steps:

• In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
• In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
• Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
• Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!

RASPBERRY CREAM CHEESE PIE

Steps:

• Combine graham cracker crumbs, sugar, melted butter, and cinnamon.
• Press into a 9-inch pie pan, set aside.
• Beat cream cheese and sugar until smooth.
• Whip cream and gently fold into cheese mixture.
• Soak gelatin in water 5 minutes in the top of a double boiler, over hot water.
• Stir gelatin mixture until completely dissolved.
• Stir gelatin into cream cheese mixture.
• Fold in raspberries.
• Pour into prepared crust.
• Chill for 2 to 3 hours.
• Before serving, decorate with whipped cream.