Two Tone Cheesecake Pie Recipes

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TWO-TONE CHEESECAKE



Two-Tone Cheesecake image

"Looking to create an original for the Alaska State Fair contest, I came up with this creamy cheesecake," notes field editor Cindi Paulson of Anchorage. "It won Grand Champion!"

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups chocolate graham cracker crumbs
6 tablespoons sugar
6 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3/4 cup heavy whipping cream
4 eggs, lightly beaten
6 ounces semisweet chocolate, melted and cooled
TOPPING:
4 ounces semisweet chocolate, finely chopped
1/2 cup heavy whipping cream

Steps:

  • In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined., Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour filling over crust. Gently pour remaining filling over chocolate layer. Bake at 325° for 1 to 1-1/4 hours or until center is almost set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl., In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly; gently pour over cheesecake. Cover and chill overnight. Remove sides of pan.

Nutrition Facts : Calories 432 calories, Fat 26g fat (15g saturated fat), Cholesterol 141mg cholesterol, Sodium 208mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.

TWO-TONE CHEESECAKE PIE



Two-Tone Cheesecake Pie image

"Here's a creamy dessert that is simply luscious. My husband loves it," says Jean Smalls of Cooper City, Florida. "I'm proud to serve it to company because it always draws raves, I can make it ahead of time, then top with additional berries and chocolate curls just before serving."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 pies (8 servings each).

Number Of Ingredients 9

1 cup fresh raspberries
1/2 teaspoon sugar
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup semisweet chocolate chips, melted and cooled
2 graham cracker crusts (9 inches)
Chocolate curls and additional raspberries, optional

Steps:

  • In a small bowl, combine raspberries and sugar; set aside. In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low speed just until combined., Divide cream cheese mixture in half. Add melted chocolate to one portion; beat on low just until blended. Pour half of the chocolate mixture into each crust. Stir reserved raspberry mixture into remaining cream cheese mixture; spoon over each chocolate layer., Bake at 350° for 25-30 minutes or until center is almost set. Cool on wire racks for 1 hour. Chill for 4 hours or overnight. Garnish with chocolate curls and raspberries if desired.

Nutrition Facts : Calories 308 calories, Fat 17g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 212mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

EASY CHEESECAKE PIE



Easy Cheesecake Pie image

This cheesecake recipe is easy, yet delicious. It usually takes about 5 minutes (10 minutes tops) to mix this up.

Provided by Misty M.

Categories     Desserts     Cakes     Cheesecake Recipes

Yield 8

Number Of Ingredients 5

1 (12 ounce) container frozen whipped topping, thawed
⅓ cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
1 (9 inch) pie shell, baked

Steps:

  • Take cream cheese out of package, and place in microwave for 30 seconds to soften. In a large bowl mix cream cheese, whipped topping, vanilla, and sugar until smooth.
  • Pour filling into pie crust. Refrigerate for 3 hours.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 29.5 g, Cholesterol 30.8 mg, Fat 28.2 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 17.2 g, Sodium 215.4 mg, Sugar 18.2 g

TWO-TONE CHOCOLATE CHEESECAKE



Two-Tone Chocolate Cheesecake image

Semi-sweet and white chocolates are layered into a prepared pie crust to make this impressive-looking cheesecake.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
2 Tbsp. sugar
1/3 cup margarine, melted
1 Tbsp. water
1 oz. BAKER'S Semi-Sweet Chocolate
1 oz. BAKER'S White Chocolate
1-1/2 cups cold milk

Steps:

  • Stir Crust Mix, sugar, margarine and water with fork in 9-inch pie plate until crumbs are well moistened. First press firmly against side of pie plate, using finger or measuring cup to shape edge. Press remaining crumbs firmly onto bottom, using measuring cup.
  • Microwave chocolates in 2 separate small microwaveable bowls on HIGH 1 min. or until chocolates are almost melted. Stir until chocolates are completely melted; cool slightly.
  • Beat milk and Filling Mix with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Slowly stir half the filling mixture into each bowl of melted chocolate. Spoon semi-sweet chocolate cheesecake mixture into crust. Top evenly with white chocolate mixture. Refrigerate at least 1 hour.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 2 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 28 g, Protein 4 g

PHILADELPHIA 3-STEP CHEESECAKE



PHILADELPHIA 3-Step Cheesecake image

Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 4h20m

Yield 8 servings

Number Of Ingredients 5

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Heat oven to 325°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

QUICK AND EASY CHEESECAKE PIE



Quick and Easy Cheesecake Pie image

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

1 teaspoon butter, or as needed
2 (8 ounce) packages cream cheese, softened
1 cup milk
1 cup white sugar
4 eggs
1 teaspoon vanilla extract
2 teaspoons cornstarch
1 pinch ground cinnamon, or to taste
1 cup sliced fresh strawberries

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

CHEESECAKE PIE



Cheesecake Pie image

"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

1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
TOPPING:
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Additional lemon zest, optional
Mint leaves, optional

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 :

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