ZACH'S ULTRA CANADIAN CHEESECAKE PIE
This is inspired by ingredients only found in Canada.
Provided by Zachary Hogan @Zachary_Hogan
Categories Pies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spread chopped coffee Crisp and Smarties at the bottom of pie crust.
- Add creme cheese to a large bowl and with an electric mixer on a medium speed , creme ingredients together for approximately 2 minutes. Add vanilla and continue beating until mixture is well combined. reserving a pinch of candy to garnish during remaining candy in the cream cheese . mix blend together pour into crust
- Place in preheated oven and bake until center is almost set, approximately 30 to 35 minutes. Chill cover loosely at least 4 hours or overnight. Garnish whipped topping and reserve candy pieces when ready to serve.
CHEESECAKE PIE
"A FRIEND gave me this recipe, and I love it so much! The secret is in the baking-I just let it barely show little bubbles on the surface before I take it out of the oven. You don't want cheesecake to bake too long."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
QUICK AND EASY CHEESECAKE PIE
This recipe was handwritten on the inside cover of a recipe book given to me as a wedding gift in 1968. It's a pie that makes it's own crust. It can be covered with your favorite fruit pie filling or served with your favorite fruit topping. It's an easy recipe for any new cook and a long standing favorite of mine.
Provided by SHORECOOK
Categories Desserts Cakes Cheesecake Recipes
Time 6h15m
Yield 9
Number Of Ingredients 9
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.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 26.9 g, Cholesterol 130.9 mg, Fat 20.3 g, Fiber 0.4 g, Protein 7.2 g, SaturatedFat 12.2 g, Sodium 189.3 mg, Sugar 24.6 g
CHEESY ZUCCHINI PIE
This is a family favorite! As soon as the first few zucchinis are off the plants, this is the recipe that everyone has been waiting for all year!
Provided by Miss B
Categories Vegetarian Zucchini Main Dishes
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Unroll and separate the crescent rolls into a 10-inch glass pie pan, pressing dough into the pie pan, pinching together seams. Set aside.
- Mix together dried parsley, salt, pepper, garlic powder, dried oregano, and dried basil in a small bowl. Set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat. Add zucchini and onion and cook until vegetables are tender, stirring occasionally, about 10 minutes. Remove from the heat and stir in dried seasonings. Allow to cool slightly.
- Meanwhile, beat eggs in a bowl and add in shredded Cheddar cheese; mix well.
- Brush the bottom of the crescent roll pie crust with honey mustard and line with mozzarella cheese slices.
- Stir zucchini mixture into egg-cheese mixture, stirring until well combined. Pour mixture into the crust and sprinkle with Parmesan Cheese.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 40 minutes. There will be some juice on the knife but no egg or cheese. If the pie gets too dark, you can cover the edges of the crust with foil to prevent it from burning during the last 10 minutes of baking.
- Remove from oven and allow to set completely before serving, 10 to 15 minutes.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 17.1 g, Cholesterol 122.7 mg, Fat 24.4 g, Fiber 1.3 g, Protein 18.7 g, SaturatedFat 12.5 g, Sodium 867.5 mg
PUMPKIN GINGER CHEESECAKE PIE
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.
Categories Cake Food Processor Egg Ginger Dessert Bake Thanksgiving Cream Cheese Pumpkin Fall Chill Nutmeg Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make gingersnap crumb crust and reserve.
- Put oven rack in middle position and preheat oven to 350°F.
- Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
- Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
- Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.
EASY CHEESECAKE PIE
This is the quickest dessert I've ever made. It's simple and inexpensive. I got this recipe from a Borden Eagle Brand flyer.
Provided by smiley_face
Categories Cheesecake
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
EASY CHEESECAKE PIE
This Oreo cheesecake pie recipe is so quick, you'll have it ready in less than 10 minutes. And it's so good! -Cathy Shortall, Easton, Maryland
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- In a large bowl, combine cheesecake filling and 1-1/4 cups crushed cookies. Spoon into crust; sprinkle with remaining cookies. Chill until serving.
Nutrition Facts : Calories 443 calories, Fat 28g fat (14g saturated fat), Cholesterol 80mg cholesterol, Sodium 492mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
ZUCCHINI PIE
This is a recipe my grandmother used to make at family gatherings. She was a great cook and has passed on now but we still manage to keep her recipe alive!
Provided by IMTHECOOKSTER
Categories Breakfast and Brunch Eggs Quiche
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6-inch pan or a 12-inch pie plate.
- In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
- Bake for 30 minutes, or until lightly brown.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 14.1 g, Cholesterol 97.4 mg, Fat 18 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 3.5 g, Sodium 405.4 mg, Sugar 2.2 g
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