Kathys Brown Sugar Cheese Pie Recipes

BROWN SUGAR PIE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C.)
• In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
• Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

BROWN SUGAR-PECAN CHEESECAKE PIE

Steps:

• Heat oven to 350°F. Generously grease 9-inch glass pie plate with shortening.
• In large bowl, stir together cookie mix and 1/2 cup softened butter; mix with pastry blender or fork until crumbly. Press 2 1/2 cups of the crumbly mixture in bottom and up side of pie plate. Add pecans and 1 tablespoon melted butter to remaining crumbly mixture; toss to combine, and set aside.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add granulated sugar and flour; blend well. Add egg and 1 teaspoon vanilla; beat until smooth.
• Spread cream cheese mixture in cookie crust. Top with remaining crumbly pecan mixture. Bake 28 to 33 minutes or until top of pie is light golden brown. Cool 1 hour; refrigerate at least 3 hours before serving. One hour before serving, make Brown Sugar Sauce.
• To make sauce: In 1 1/2-quart saucepan, melt 4 tablespoons butter over medium heat. Add brown sugar; cook 3 to 5 minutes, stirring frequently, until sugar dissolves. Reduce heat to low; carefully stir in whipping cream and 1 teaspoon vanilla. Return heat to medium; heat to simmering. Cook 1 to 3 minutes, stirring constantly, until mixture is slightly thickened. Cool 45 minutes before serving. Sauce should still be pourable. Using sharp knife, cut pie, and serve drizzled with sauce.

KATHY'S BROWN SUGAR CHEESE PIE

Steps:

• In a small bowl, combine the crumbs and sugar; stir in the butter. Press onto bottom and sides of 9-in. pie plate. Bake at 350° for 5 minutes or until set. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Add the eggs, buttermilk and vanilla; beat just until combined. Pour into crust; sprinkle with almonds. , Bake at 350° for 25-30 minutes until center is almost set. Cool on a wire rack. Refrigerate for at least 3 hours. Refrigerate leftovers.

BROWN SUGAR CRUST FOR CHEESECAKES

Steps:

• NOTES: 2/3 cup butter equals about 1 stick + 3 tablespoons aprox. You can also add chopped pecans, walnuts or almonds to the crust ingredients for a special flavor.
• Heat oven to 375°F Grease and flour 13 x 9" baking pan or a 12-inch pizza pan.
• In medium bowl, mix flour and brown sugar. Cut in butter, using fork or pastry blender until crumbly. Press firmly and evenly against bottom and side of pan.
• Bake 10 to 15 minutes or until light brown and cool.

KATHY'S BROWN SUGAR CHEESE PIE

Steps:

• Combine crust ingredients and mix well. Press firmly onto bottom and sides of 9-in. pan. Chill 30 minutes. For filling, combine cream cheese, eggs, brown sugar, buttermilk and vanilla in food processor. Process about 3 minutes or until smooth and free of lumps. Pour into crust, top with toasted almonds. Bake at 350 degrees F for about 30 minutes until lightly browned. Cool, then cover and refrigerate at least 3 hours. Serve chilled.

CHERRY CHEESE PIE

Steps:

• CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well.
• Press into the bottom and up the sides of a 9-inch pie plate.
• FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth.
• Gradually add 1/2 cup of sugar and the vanilla, blending well.
• Gently fold the stiffly beaten egg whites into the cream cheese mixture.
• Pour into the brown sugar pie crust.
• Bake at 325 degrees F. for 25 minutes or until the filling is set.
• Cool on a wire rack.
• Drain the cherries, reserving 1/2 cup of the juice.
• Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan.
• Cook over medium heat, stirring constantly, until the mixture boils and thickens.
• Remove from the heat and cool slightly.
• Arrange the cherries over the cheese filling, then spoon the glaze over the cherries.
• Cover and chill for at least 1 hour in the refrigerator or until the glaze is set.
• Serve cold.