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
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.
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.
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.
s soft, it is easy to scoop out the guts
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.
Grease 9\" pie plate. Cream the cheese and sugar, add eggs one at a time, beating well after each. Add the vanilla, pour into the pan and bake at 350\u00b0 for 25 minutes. Cool the cheesecake 20 minutes, then add the topping.
Mix topping ingredients together and pour on cheesecake. Bake an additional 7 minutes at 350\u00b0 to set the top. Cool, chill and, before serving, top with a can of pie filling.
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
Beat cream cheese until fluffy.
Gradually add sugar and vanilla.
Beat in eggs one at a time.
Stir in sour cream.
Pour into graham cracker crust.
Bake in preheated moderate (350\u00b0) oven for 60 to 70 minutes, or until halfway into the center is firm. Turn off oven.
Leave door slightly ajar; allow cheesecake to remain in the oven for 1 hour.
Cool.
Chill 4 hours or overnight. Top with cherry (or fruit of choice) pie filling.
This is very rich and a small piece is all that most people want!
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.
Combine in a blender the condensed milk, cream cheese, lemon juice and vanilla.
Blend until smooth and pour into pie shell. Arrange pie filling on top of cream cheese filling and cover. Refrigerate for 4 hours.
Combine crumbs, 3 tablespoons sugar and butter.
Mix well and press into 8-inch pie pan.
Chill 1 hour.
Beat cream with 1/2 cup sugar until creamy.
Blend in Cool Whip.
Top with pie filling. Chill at least 3 hours.
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.
00b0F. Line a 9-inch pie dish with 1 of the
Press into bottom of cake/pie pan to make the crust