Celebrationcheesepie Recipes

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FOUR-FLAVOR SHEET PAN PIE



Four-Flavor Sheet Pan Pie image

A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 to 18 servings

Number Of Ingredients 26

Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
1/4 cup turbinado sugar
2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
Kosher salt
2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
2 tablespoons cornstarch
1/4 cup granulated sugar
1 1/3 cups canned pure pumpkin puree
2/3 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg
1/2 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
Kosher salt
3/4 cup roasted pecan halves

Steps:

  • For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
  • Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
  • For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
  • For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
  • For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
  • For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
  • Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
  • Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
  • Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
  • Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
  • Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.

CELEBRATION CHEESE PIE



Celebration Cheese Pie image

I created this recipe for my very first recipe contest. It was my ONLY entry and I won first place, Best in Show and was filmed for a show during it aired on ABC LifeMoments and was excited to see the Food Network filming the event that year for the first time. This recipe gave me an amazing start to a new career of expanding...

Provided by Raine Gottess

Categories     Pies

Time 25m

Number Of Ingredients 9

1 pkg keebler pecan sandy cookies
5-6 Tbsp butter
12 oz philadelphia cream cheese
2 1/2 c powdered sugar
3 Tbsp milk
3 tsp vanilla
1 c peanut butter ,creamy
4 oz bakers german chocolate squares,melted
20 oz cool whip

Steps:

  • 1. Using a food processor crumble the cookies 1/2 pkg at a time until fine. Toss into a bowl and add melted butter 5 T. first and toss with a fork til moist adding 1 more T.if needed to form crust. Place into a 9"-10" deep dish pie pan and form a crust using the back of a larger spoon, up sides and on the bottom and press to firm ,freeze
  • 2. Using a mixer add 4 oz. softened cream cheese, 1 c. powdered sugar, 1 T. milk, 1 tsp. vanilla and 4 oz Cool Whip. Beat well and pour over crust-spread to make layer #1. Freeze
  • 3. Using the same mixer and bowl add remaining cream cheese, powdered sugar, milk,vanilla and 8 oz. Cool Whip. Beat well and divide in 1/2.
  • 4. To one bowl add melted German chocolate squares and spread over layer one. Freeze
  • 5. To remaining layer add peanut butter and beat well. Dallop onto of the chocolate layer and spread carefully. Cover with plastic wrap and refrigerate best overnight or at least 8 hours. Decorate with remaining Cool whip and serve

CELEBRATION CHEESE PIE



Celebration Cheese Pie image

This was the 2003 National Pie Championship Best of Show recipe. I saw this on the Food Network and it looked wonderful. Raine Gottess provided the recipe. I sprinkled chopped cookies over the top.

Provided by mary winecoff

Categories     Pie

Time 30m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 11

15 -18 shortbread cookies, finely crushed
1/3 cup melted butter
2 ounces cream cheese, softened
2 cups whipped topping
1/2 cup powdered sugar
1/2 cup smooth peanut butter
4 ounces cream cheese, softened
4 cups whipped topping
1/2 cup powdered sugar
2 ounces German sweet chocolate, melted
whipped cream, for garnish

Steps:

  • Crust:.
  • In a bowl, stir together cookies and butter with a fork until moistened, then press into a 10 inch pie pan. Freeze.
  • Layer 1:.
  • Beat together all ingredients, spread onto the frozen crust and freeze 5 minutes.
  • Layer 2:.
  • Beat together all ingredients except for chocolate. Stir in the chocolate. Plasce this mixture on top of the peanut butter layer.
  • Top with whipped cream and refrigerate until firm.

Nutrition Facts : Calories 417.5, Fat 31.4, SaturatedFat 15.8, Cholesterol 64.7, Sodium 255.5, Carbohydrate 30.6, Fiber 1.3, Sugar 20.6, Protein 6.7

IMPOSSIBLY EASY TRIPLE CHEESE PIE



Impossibly Easy Triple Cheese Pie image

Say cheese! This pie with its delicious blend of cottage, mozzarella and Cheddar cheeses will delight the cheese lover in you.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 8

1/2 cup small curd creamed cottage cheese
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup shredded Cheddar cheese (2 ounces)
1/2 cup chopped green bell pepper, if desired
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs
1/2 cup French-fried onions

Steps:

  • Heat oven to 400°F. Grease 9-inch pie plate. Stir together cheeses and bell pepper; spread in pie plate.
  • Stir Bisquick mix, milk and eggs until blended. Pour into pie plate; sprinkle with onions.
  • Bake about 35 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 90 mg, Fiber 0 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg

MOM'S CHEESE PIE



Mom's Cheese Pie image

"My mother brought this Old World recipe with her from the Ukraine," says Anne Kulick of Phillipsburg, New Jersey. A sprinkling of cinnamon enhances the pie's subtly sweet flavor.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 4 servings.

Number Of Ingredients 9

2 large eggs
1 sheet refrigerated pie pastry
1 teaspoon ground cinnamon, divided
1-3/4 cups ricotta cheese
4 ounces cream cheese, softened
3 tablespoons confectioners' sugar
1-1/2 teaspoons cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • Separate one egg. In a small bowl, lightly beat egg white; set aside. In another small bowl, combine egg and egg yolk; set aside., On a lightly floured surface, unroll pastry; cut in half. Roll out one half of pastry into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Brush with egg white; sprinkle with 1/2 teaspoon cinnamon., In a large bowl, combine the cheeses, confectioners' sugar, cornstarch, vanilla, salt and egg mixture. Pour into prepared pastry., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg white over pastry; sprinkle with remaining cinnamon., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 561 calories, Fat 37g fat (20g saturated fat), Cholesterol 191mg cholesterol, Sodium 745mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 0 fiber), Protein 20g protein.

COPYCAT CELEBRATION CHEESECAKE



Copycat Celebration Cheesecake image

My children were born on the same day five years apart, so I go all out for their celebration. This beauty, with its seven layers, is "sweet!" in more ways than one. The baking and prep is easy, but assembly does take some time, so set aside an afternoon. -Kristyne Mcdougle, Lorain, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 10

4 cups cold 2% milk, divided
3 packages (3.4 ounces each) instant white chocolate pudding mix
1 package white cake mix (regular size)
1-1/3 cups rainbow sprinkles, divided
1 package (1 ounce) freeze-dried strawberries
3 to 12 drops blue food coloring
1/4 cup baking cocoa
2 cartons (24.3 ounces each) Philadelphia ready-to-serve cheesecake filling
2 cans (16 ounces each) cream cheese frosting
2 tablespoons rainbow sequin sprinkles

Steps:

  • Preheat oven to 350°. In each of 3 small bowls, whisk 1-1/3 cups milk and 1 package pudding mix for 2 minutes. Refrigerate, covered, while baking cake layers., Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, folding 2/3 cup sprinkles into batter. Transfer to prepared pans. Bake and cool as package directs., Using a long serrated knife, trim tops of cake layers to level; crumble trimmings. Transfer to a parchment-lined baking sheet. Bake at 350° until crisp but not browned, about 5 minutes. Cool completely on pan on wire rack., Line two 9-in. springform pans with plastic wrap, letting ends extend over sides. Place strawberries in a food processor; process until ground. Stir ground strawberries into 1 bowl of pudding. To another bowl of pudding, whisk in blue food coloring. To third bowl, whisk in cocoa; refrigerate chocolate pudding., Place 1 cake layer in 1 prepared springform pan; spread with strawberry pudding. Place remaining cake layer in remaining prepared springform pan; spread with blue pudding. Freeze both pans at least 1 hour. Top each with 1 carton cheesecake filling. Freeze at least 1 hour., Remove strawberry-layered pan from freezer; spread chocolate pudding over top. Return to freezer 3 hours longer. Meanwhile, stir remaining 2/3 cup sprinkles into cooled cake crumbs., Remove rims from springform pans; discard plastic wrap. Place strawberry-layered cake on a serving plate; top with blue-layered cake. Frost top and sides with cream cheese frosting. Gently press crumb mixture into frosting on sides of cake; sprinkle with sequins. Freeze until ready to serve. Remove 10 minutes before cutting.

Nutrition Facts : Calories 871 calories, Fat 43g fat (19g saturated fat), Cholesterol 120mg cholesterol, Sodium 929mg sodium, Carbohydrate 114g carbohydrate (90g sugars, Fiber 1g fiber), Protein 9g protein.

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