Fudgycherrycreamcheesepie Recipes

CHERRY CREAM CHEESE PIE

Steps:

• In a small bowl, combine the flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10-12 minutes or until lightly browned. Pour pie filling into crust., In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Carefully spread around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. , Bake for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

CHERRY CREAM CHEESE PIE

Steps:

• Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
• Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.

CHERRY CHEESE PIE

Steps:

• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
• POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.
• TOPPING VARIATIONS
• BLUEBERRY: Omit cherry pie filling. Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium bowl; mix well. Add 1/2 cup water, 2 tablespoons lemon juice then 2 cup fresh or dry-pack frozen blueberries, thawed; mix well. Bring to a boil; reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes, stirring constantly. Cool 15 minutes. Spread over pie. Chill thoroughly.
• CRANBERRY: Omit cherry pie filling. Combine 1/3 cups sugar and 1 tablespoon cornstarch in medium saucepan. Add 1/2 cup plus 2 tablespoons cold water and 2 cups fresh or dry-pack frozen cranberries; mix well. Bring to a boil; reduce heat and simmer 10 minutes. Spread over pie. Chill thoroughly.
• FRESH FRUIT: Omit cherry pie filling. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained) and blueberries on top of chilled pie. Brush fruit with light corn syrup if desired.
• AMBROSIA: Omit cherry pie filling. Combine 1/2 cup Smucker's Peach or Apricot Preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice and 2 teaspoons cornstarch in small saucepan; cook and stir until thickened. Remove from heat. Arrange fresh orange sections over top of pie; top with coconut mixture. Chill thoroughly.

EASIEST CHERRY CREAM CHEESE PIE

Steps:

• Cream the cream cheese until light and fluffy about 3-5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon jice and vanilla and pour into crust. PLace the pie into the fridge for at least 2 hrs or over night, until well chilled and set.
• Top the pie with pie filling just before serving.

CHERRY CREAM CHEESE PIE

Steps:

• In a medium bowl, beat cream cheese until smooth.
• Add sweetened condensed milk, blending well.
• Add lemon juice and vanilla until well blended.
• Pour into pie crust and chill 3 hours, or until firm.
• Add cherry filling on top of pie.
• You can also use blueberry, or strawberry pie filling.

FUDGY CHERRY-CREAM CHEESE PIE

Steps:

• Heat oven to 450.
• Make pie crust as directed on package for one-crust baked shell using 9-inch pie pan.
• Bake 9 to 11 minutes or until light golden brown.
• Cool completely, about 35 minutes.
• Meanwhile, in a large bowl, beat cream cheese, sugar, and vanilla until fluffy.
• Gently stir in whipped cream for filling.
• Set aside.
• Stir hot fudge topping to soften.
• Spread in bottom of shell.
• Carefully spread cream cheese mixture over fudge layer.
• Spoon the pie filling evenly over cream cheese mixture.
• Refrigerate about 2 hours or until firm.
• Just before serving, garnish individual servings with whipped cream and chocolate curls.