White Chocolate Cheesecake Pie Recipes

BLACK-BOTTOM WHITE CHOCOLATE CHEESECAKE PIE

Steps:

• Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Shell. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave chocolate chips and 1/4 cup whipping cream uncovered on High 30 to 50 seconds, stirring every 15 seconds, until melted and smooth. Stir in 1/4 teaspoon vanilla. Spread chocolate mixture evenly in bottom of cooled pie shell. Freeze 15 minutes.
• Meanwhile, in small microwavable bowl, microwave white chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Cool 10 minutes.
• In medium bowl, beat cream cheese and powdered sugar until well blended. Beat in 1/2 cup whipping cream and 1/2 teaspoon vanilla with electric mixer on medium speed until smooth. Add white chocolate; beat until well blended. Carefully spoon and spread cream cheese mixture over chocolate layer. Refrigerate 2 to 3 hours or until firm. Top individual servings with cherry pie filling. Store in refrigerator.

CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.

WHITE CHOCOLATE CHEESECAKE PIE

Steps:

• 1. In large bowl put, pudding mix, & milk. Blend well with mixer.It will become thick.
• 2. Add softened cream cheese to pudding mix & mix well.
• 3. FOLD in cool whip with a rubber spatula.
• 4. Pour into pie crust & cover. Place in fridge for a couple of hours until set. HINT:::When I use the bough crust it comes with a clear lid, I use it to cover the pie.

LIME-WHITE CHOCOLATE CHEESECAKE PIE

Steps:

• Combine gingersnaps, butter, and sugar in a large bowl. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.
• Sprinkle gelatin over lime juice in a microwave-safe dish. Let stand for 1 minute. Microwave on high power for about 20 seconds. Stir until gelatin is dissolved. Set aside.
• Combine 1/2 cup heavy cream and chocolate in a large microwave-safe bowl. Melt in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir until smooth. Cool for 5 minutes.
• Stir dissolved gelatin into the melted chocolate.
• Beat cream cheese and sugar in a large bowl until smooth. Gradually add chocolate mixture and lime zest; mix well.
• Beat remaining heavy cream in another large bowl until stiff peaks form. Gently fold in cream cheese mixture. Spoon over the gingersnap crust. Cover and refrigerate until set, 8 hours to overnight.

WHITE CHOCOLATE NO-BAKE CHEESECAKE PIE

Steps:

• Melt the chocolate chips slowly in microwave, stirring often until smooth.
• Stir in cream cheese until smooth.
• Fold in whipped topping.
• Pour into crust.
• Cover and chill until set (about 4-5 hours).
• Sprinkle with topping.

CHOCOLATE CHEESECAKE PIE

Steps:

• In a large mixing bowl, beat the cream cheese, butter, sugar and vanilla until smooth.
• Beat in melted chocolate.
• Fold in Cool Whip.
• Spoon into crust.
• Cover and chill until ready to serve.
• Serve with additional cool whip!

FLUFFY WHITE CHOCOLATE CHEESECAKE

Steps:

• Beat cream cheese and 1/4 cup milk in large bowl with whisk until blended.
• Add remaining milk and dry pudding mix; beat with whisk 2 min. Stir in COOL WHIP. Spoon into crust.
• Refrigerate 4 hours or until firm. Meanwhile, make chocolate curls from white chocolate. (See tip.)
• Garnish pie with chocolate curls before serving.

NO BAKE WHITE CHOCOLATE CHEESECAKE (AND NOT SO BAD 4 U!)

Steps:

• Melt chocolate chips in the microwave for a minute, stir, then cook for another minute and stir (if it still needs more time then do more until the chips are melted... BUT DO NOT BURN!).
• Cube cream cheese and add to the white chocolate.
• Mix with beaters until smooth.
• Fold in whip cream until completely incorporated.
• Pour into graham cracker crust.
• Refrigerate for 4 hours or until firm.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
• Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.