Celebration Cheesepie Recipes

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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

CHERRY-CHEESECAKE CELEBRATION BOMBE



Cherry-Cheesecake Celebration Bombe image

This recipe is a stone-cold project, but trust us--it's worth every step. Four layers go into a bowl: a no-bake cheesecake batter, a blend of freeze-dried cherries and cookie crumbs, ice cream spiked with cherry syrup, and a tender sponge cake. After unmolding the frozen opus, gently pat more cookie crumbs on top and prepare for applause.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 9h40m

Yield Serves 16 to 20

Number Of Ingredients 21

2 tablespoons vegetable oil, plus more for pan
2/3 cup cake flour (not self-rising)
1/2 teaspoon kosher salt (we use Diamond Crystal)
3/4 teaspoon baking powder
3 tablespoons hot tap water
1/4 cup plus 2 tablespoons granulated sugar
2 large eggs, separated, plus 1 large egg white, room temperature
1/2 teaspoon pure vanilla extract
Pinch of cream of tartar
3 cups vanilla-wafer cookies (6 ounces)
2 cups freeze-dried cherries or raspberries (1 1/4 ounces)
3 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
16 ounces cream cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 1/4 cups heavy cream
1 teaspoon pure vanilla extract
3 cups pitted fresh or frozen sour cherries (12 ounces)
1/3 cup light corn syrup
4 teaspoons cornstarch
1 quart vanilla ice cream

Steps:

  • Sponge Cake: Preheat oven to 350°F. Brush a 10-inch round cake pan with oil. Line bottom with parchment; brush parchment. Whisk together flour, salt, and baking powder to combine. In a large heatproof bowl, whisk hot water with 1/4 cup granulated sugar until dissolved. Whisk in oil, then egg yolks and vanilla until smooth. Whisk flour mixture into oil mixture just until combined.
  • In a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until frothy. Add cream of tartar, increase speed to medium-high, and continue beating until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar; continue beating until stiff, glossy peaks form, about 2 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites just until no streaks remain. Transfer to prepared pan, smoothing top with an offset spatula.
  • Bake until cake is pale golden and top springs back when lightly pressed, 15 to 17 minutes. Let cool 15 minutes in pan on a wire rack, then turn cake out onto rack, remove parchment, and let cool completely.
  • Cherry-Cookie Crumb: Pulse cookies, cherries, and granulated sugar in a food processor until finely ground. Add butter; pulse until texture resembles wet sand (you should have 2 packed cups). Transfer to a bowl, or refrigerate in an airtight container up to 1 week.
  • Cream-Cheese Filling: Line a 10-inch-diameter mixing bowl (10-to-12-cup volume) with plastic wrap, leaving a long overhang on all sides. Beat cream cheese on medium-high until light and fluffy, about 2 minutes. Beat in condensed milk. In another bowl, whisk cream and vanilla to soft peaks. Fold into cream-cheese mixture to combine. Transfer to prepared mixing bowl, smoothing top with an offset spatula. Sprinkle evenly with 1 cup cookie-crumb mixture. Transfer to freezer.
  • Cherry Ice Cream: Combine cherries, corn syrup, and cornstarch in a medium saucepan. Bring to a boil, stirring a few times. Boil until juices thicken slightly, about 1 minute. Transfer to a bowl and refrigerate until cool, about 30 minutes (or cool quickly over an ice-water bath). Temper ice cream in refrigerator until softened but not melting, about 20 minutes.
  • Transfer ice cream and chilled cherry mixture to a food processor. Pulse just until combined and no streaks of ice cream remain. Pour into bowl in freezer, smoothing top. Top with sponge cake. Cover cake with plastic over-hang and freeze until firm, at least 8 hours and up to 5 days.
  • Dip bowl in a hot-water bath 10 seconds. Wipe bowl dry and invert onto a cake plate. Remove bowl and plastic wrap. Using your hands, press remaining cookie-crumb mixture evenly over cream-cheese filling (remove any crumb mixture that falls onto plate with a pastry brush). Cut into wedges and serve immediately, or wrap in plastic and return to freezer until ready to serve, up to 3 days.

CREAM CHEESE PIE



Cream Cheese Pie image

If you love cheesecake as much as I do, you will looove this! May also be topped with cherry or blueberry pie filling that you can buy at your local grocery store.

Provided by Sally E. Forsythe

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 8

2 (8 ounce) packages cream cheese, softened
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons white sugar
¼ teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

Steps:

  • Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
  • In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
  • Bake for five minutes before serving.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 50.5 g, Cholesterol 120.8 mg, Fat 34.2 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 18 g, Sodium 369.1 mg, Sugar 39.9 g

CELEBRATION CHEESE BALLS



Celebration Cheese Balls image

A handful of simple ingredients that go together in minutes, three fun flavorful options...these creamy cheese balls from our Test Kitchen are a darling, do-ahead delight for busy holiday hostesses! Why not whip up several batches? -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 cheese balls (1 cup each).

Number Of Ingredients 18

2 packages (8 ounces each) cream cheese, softened
1 cup grated Parmesan cheese
2 garlic cloves, minced
PINE NUT-PESTO CHEESE BALL:
2 tablespoons prepared pesto
2 tablespoons minced fresh basil
10 tablespoons toasted pine nuts, divided
HORSERADISH-BACON CHEESE BALL:
2 tablespoons prepared horseradish
1/2 cup crumbled cooked bacon
1 green onion, finely chopped
SALSA CHEESE BALL:
2 tablespoons tomato paste
1/8 teaspoon salt
2 tablespoons minced fresh cilantro
1 tablespoon finely chopped onion
1 tablespoon minced seeded jalapeno pepper
Assorted crackers

Steps:

  • In a large bowl, beat cream cheese, Parmesan cheese and garlic until blended. Divide into three portions. , For Pine Nut-Pesto Cheese Ball: Beat one portion of cream cheese mixture and pesto until blended. Stir in basil. Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic; chill until firm. , For Horseradish-Bacon Cheese Ball: Beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball. Wrap in plastic; chill until firm., For Salsa Cheese Ball: Beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic; chill until firm. , Can refrigerate up to two weeks. Serve with crackers.

Nutrition Facts : Calories 57 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 98mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

CELEBRATION CHEESE PIE



Celebration Cheese Pie image

This pie was the winner of a Food Network Pie Bake Off. If you like peanut butter cups, you'll LOVE this pie!

Provided by Janie Marie

Categories     Pie

Time 1h12m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • Crust: In a bowl, stir together cookies and butter with a fork until moistened then press into an 8 or 10-inch pie crust. Freeze.
  • Layer 1: Beat together all ingredients, spread onto the frozen crust, and freeze for 5 minutes.
  • Layer 2: Beat together all ingredients except for the chocolate. Stir in the chocolate. Place this mixture on top of the peanut butter layer.
  • Top with whipped cream and refrigerate until firm.

Nutrition Facts : Calories 589.8, Fat 46.9, SaturatedFat 24.6, Cholesterol 101.3, Sodium 374, Carbohydrate 38.2, Fiber 1.6, Sugar 25.7, Protein 8.4

OLD SCHOOL CHEESE PIE



Old School Cheese Pie image

My mom was a working, single mom when I was growing up. She never really had the time to make cheesecake, so this was a quick recipe to get that 'cheesecake fix' as she called it. Add any toppings that you wish.

Provided by Ringli

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h10m

Yield 8

Number Of Ingredients 5

2 (8 ounce) packages cream cheese, at room temperature
1 cup heavy whipping cream
⅓ cup white sugar
1 tablespoon vanilla extract
1 (8 inch) prepared graham cracker crust

Steps:

  • Combine cream cheese, heavy cream, sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Pour into graham cracker crust.
  • Refrigerate until firm, about 2 hours.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 24.7 g, Cholesterol 102.4 mg, Fat 35.8 g, Fiber 0.3 g, Protein 5.7 g, SaturatedFat 20.3 g, Sodium 298.8 mg, Sugar 16.8 g

CRANBERRY CELEBRATION CHEESECAKE



Cranberry Celebration Cheesecake image

This pretty cheesecake is a cranberry and dessert lover's dream. Cool and creamy, it's just right for the holidays-or any day! -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Time 2h35m

Yield 16 servings.

Number Of Ingredients 20

1/2 cup dried cranberries
2 cups cake flour
1/2 cup ground almonds
1/4 cup confectioners' sugar
1/2 cup cold butter, cubed
FILLING:
3/4 cup plus 1-1/2 cups sugar, divided
2 tablespoons cornstarch
1/4 cup cranberry juice
2 cups fresh or frozen cranberries
4 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla extract
4 large eggs, lightly beaten
TOPPING:
2 cups sour cream
1/4 cup sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream
1/4 cup ground almonds
1/4 cup sliced almonds, toasted

Steps:

  • In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar; process until blended. Add butter; pulse just until crumbly., Press onto the bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. , In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside., In a large bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter., Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes longer or until center is almost set. Combine the sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight., Beat cream until stiff peaks form; fold in ground almonds. Pipe around top edge of cheesecake; sprinkle with sliced almonds.

Nutrition Facts : Calories 626 calories, Fat 40g fat (24g saturated fat), Cholesterol 171mg cholesterol, Sodium 242mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 2g fiber), Protein 10g protein.

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