Cherry Cheesecake Pizza Pie Recipes

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 CHEESECAKE PIE

Steps:

• In a food processor, combine the first seven ingredients; cover and process until smooth. Pour into the crust. Bake at 350° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. , Cover and refrigerate overnight. Cut into slices; top with cherry pie filling.

CHERRY CHEESECAKE PIE

Steps:

• In a medium bowl, beat cream cheese until fluffy. Add condensed milk and mix thoroughly. Stir in lemon juice and vanilla.
• Pour into crust. Chill 2 hours. Top with cherry or other pie filling before serving. Refrigerate.

CHERRY CHEESE PIZZA

Steps:

• In a large bowl, combine flour and baking powder; cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out into a 14-in. circle. Place on an ungreased 12-in. pizza pan. Flute edges to form a rim; prick bottom of crust. Bake at 350° for 15 minutes. , In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in nuts. Spread over crust. Bake 10 minutes longer. Cool. Drain cherries, reserving 1/3 cup juice. Set cherries and juice aside. , In a large saucepan, combine sugar and cornstarch; stir in reserved juice until smooth. Add cherries. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 minutes longer , Remove from the heat; stir in butter, extract and food coloring. Cool to room temperature; spread over cream cheese layer. Top with whipped cream and mint if desired.

CHERRY CHEESECAKE PIZZA RECIPE - (4.5/5)

Steps:

• Put the can of pie filling in the refrigerator to chill until needed. Preheat oven to 350 F. Lightly grease or spray a pizza pan. Stretch out dough to cover the pan, folding any excess over the top edge. Sprinkle dough with 2 teaspoons of sugar. Set aside. In a mixing bowl and using a mixer, beat the cream cheese, sugar, vanilla, lemon juice, and egg until smooth and creamy. Spread the mixture evenly over the pizza dough but not all the way to the edges. Bake for 25 minutes or until the filling is set and crust is lightly browned. Cool on a wire rack for at least 30 minutes. (I slid it out of the pan onto a large rack to cool then slid it back into the pan). Top with the chilled pie filling leaving a space around the edges. Cut into wedges to serve. Refrigerate any leftovers.

NO BAKE CHERRY CHEESECAKE PIE

Steps:

• Blend cream cheese and sugar.
• Fold in frozen dessert topping.
• Press into graham cracker crust, spreading cream cheese mixture up sides.
• Bottom will be covered and there will be a ring of cream cheese mixture about 1 inch wide around pie.
• Pour cherry pie filling into center.
• Chill at least 3 hours.

CHERRY CHEESECAKE PIE

Steps:

• Brush beaten egg on crust and bake at 375 degrees for 5 minutes (optional). Then let it cool.
• Beat cream cheese until smooth.
• Add sugar, sour cream & vanilla.
• Fold in whipped topping.
• Place mixture in the pie crust evenly.
• Top with cherry pie filling.
• Cover and put in the fridge until cold.
• Helpful Hint: put it in the freezer if you want to eat it sooner!
• Enjoy.

CHERRY PIE-FILLED CHEESECAKE RECIPE BY TASTY

Steps:

• Add the sugar and cornstarch to a large saucepan and whisk until combined. Stir in the water and lemon juice. Cook over medium heat, whisking until the sugar has dissolved, then reduce the heat to medium-low and simmer until a thick syrup forms and turns golden, about 5 minutes.
• Add the cherries and cook for another 2-3 minutes until syrup has thickened. Turn off the heat and stir in the almond extract. Set aside to cool.
• Line an 8-inch (20 cm) springform pan with plastic wrap. Transfer the cherry filling to the pan and spread evenly. Freeze for 2-3 hours, until firm.
• Combine the crushed cookies with the melted butter in a medium bowl until well-combined.
• Transfer the cookie crumb mixture to a 10-inch (25 cm) springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
• In a large bowl, beat the cream cheese, sugar, and vanilla extract together with an electric hand mixer until combined.
• Add the heavy cream and beat for another 2-3 minutes until combined and fluffy.
• Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
• Unwrap the cherry pie filling, and place it on top of the set cheesecake layer. Cover with the remaining cheesecake batter, spreading until smooth on top.
• Decorate with fresh berries.
• Chill in the fridge for at least 4 hours before slicing and serving.
• Enjoy!