Heat oven to 350\u00b0.
Have crust ready.
Beat cream cheese slightly.
Add eggs, sugar, vanilla and lemon peel; beat until light and fluffy.
Pour into crust.
Bake until firm, about 25 minutes.
Spread Cheesecake Topping carefully over pie; cool. Refrigerate at least 8 hours.
Makes 8 servings.
prepare Pastry for Deep-Dish Pie. On a lightly floured surface
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
irmly into a 10-inch pie tin, making sure the bottom
s soft, it is easy to scoop out the guts
Preheat oven to 325 degrees.
Beat cream cheese, sugar and vanilla on medium speed until well blended.
Add eggs; mix just until blended and pour into Oreo pie crust.
Bake for 35-40 minutes until center is about set.
Cool for 45-60 minutes.
While cooling, microwave caramels and milk for 3 minutes on high or until melted. Pour caramel over cooled cheesecake.
Sprinkle chocolate chips and pecans on cake.
Refrigerate for at least two hours.
Preheat oven to 350\u00b0. With mixer, beat cheese until smooth and fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well. Toss morsels with flour; stir into cheese mixture. Pour into graham cracker pie crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serve chilled. Refrigerate leftovers.
Preheat oven to 350\u00b0.
Grease a 9 x 1 1/4-inch pie plate. Place milk, vanilla, eggs, sugar and baking mix in blender container.
Cover and blend on high for 15 seconds.
Add cream cheese.
Cover and blend on high for 2 minutes.
Pour onto plate. Bake until center is firm, 40 to 45 minutes; cool.
Spread Cheesecake Topping carefully over top.
Garnish with fruit, if desired.
op are slightly golden and cheesecake has set.
Remove from
Crust.
Preheat oven to 350\u00b0F.
Make crust by combining the graham crackers with the butter and 1 tbs sugar.
Stir so that all is coated with butter, but keep it crumbly.
Press the crumbs onto the bottom of an 8 inch pie dish.
Bake for 5 minutes and set aside until you are ready to fill.
Filling.
Mix ricotta cheese, confectioner sugar, milk & pudding mix together with a blender until pudding like. Pour into pie crust and refrigerate for 4 hours.
o avoid lumps in your cheesecake.
Preheat the oven to
Pour milk into blender container.
Add cottage cheese and fruit spread.
Cover; blend until smooth.
Add pudding mix. Cover; blend until smooth.
Pour pudding mixture into large bowl; gently stir in whipped topping.
Pour into 8-inch pie plate; smooth top.
Sprinkle with chocolate.
Freeze until firm, 6 hours or overnight.
Remove cheesecake from freezer about 15 minutes before serving.
Let stand at room temperature to soften slightly. Serves 8.
Preheat oven to 350\u00b0.
With mixer, beat cheese until fluffy. Gradually beat in milk until smooth.
Add egg and vanilla; mix well.
Toss morsels with flour; stir into cheese mixture.
Pour into Ready-Crust graham cracker pie crust.
Bake 35 minutes or until center springs back when lightly touched.
Cool and top with glaze.
Serve chilled.
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.
Heat oven to 350\u00b0.
Grease 9 x 1 1/4-inch pie plate.
Place all ingredients, except topping, in blender container.
Blend on high speed, stopping blender occasionally to stir, until smooth (about 3 minutes).
(Or beat in a large bowl on high speed of electric mixer, scraping bowl constantly, for 2 minutes.)
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.
In a small mixing bowl, combine evaporated milk and pudding mix; beat 2 minutes. Set aside. In a large mixer bowl, beat cream cheese until light. Gradually add lemonade concentrate; continue beating until smooth, light and fluffy, 3 or 4 minutes. Fold pudding mixture into cream cheese mixtures blending thoroughly. Pour filling into pie crust. Chill at least 3 or 4 hours or over night before serving.
Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with remaining glaze. Gently spoon cream cheese mixture over glazed berries. Cover with inverted dome and chill until set, at least 4 hours. Store leftover pie in the refrigerator.
Preheat oven to 325\u00b0.
Combine crumbs and 1 1/2 cups dry frosting mix.
Add margarine; mix until crumbly.
Reserve 1/2 cup crumb mixture; press remaining crumb mixture into 10-inch pie pan. In medium bowl, combine cream cheese, egg, sour cream and remaining dry frosting mix.
Blend until smooth.
Spread filling over crust. Sprinkle center with reserved crumbs.
Bake 30 to 35 minutes or until edges are firm.
Cool.
Chill before cutting.
Refrigerate any leftovers.
May be served with chilled cherry pie filling.