Lemon Cheesecake Streusel Pie Recipes
LEMON CHEESECAKE PIES
I've been making these scrumptious pies for at least 50 years. There's little cleanup, and kids and adults alike love the lemony, fluffy filling. -Lorraine Foss, Puyallup, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 pies (8 slices each).
Number Of Ingredients 11
Steps:
- Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours. , In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside., Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts. , Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set.
Nutrition Facts : Calories 214 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 190mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
NO-BAKE LEMON CHEESECAKE PIE
You won't miss the traditional graham cracker crust with this fluffy lemon dessert from Normajo Reynolds of Goldthwaite, Texas. The texture is wonderful and citrus taste is great...plus it's easy as pie to prepare.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Coat the bottom and sides of a 9-in. pie plate with cooking spray. Sprinkle with 1 tablespoon cracker crumbs; set aside., In a small bowl, dissolve gelatin in boiling water; cool slightly. Pour into a blender; add cream cheese and cottage cheese. Cover and process until smooth. Transfer to a large bowl. Fold in whipped topping. Pour into prepared pie plate. Sprinkle with remaining cracker crumbs. Cover and refrigerate until set.
Nutrition Facts : Calories 141 calories, Fat 8g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 272mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 7g protein.
LEMON LOVERS LUSCIOUS CHEESECAKE PIE
Fabulous creamy lemon cheesecake pie! A little lemon curd and whipped topping make this a lemon lover's delight.
Provided by Alexis Bonavitacola
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 5h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
- Spoon the mixture into the graham cracker crust.
- Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
- Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
- Spread the lemon curd evenly over the top of the cheesecake filling.
- Spread the whipped topping over the lemon curd.
- Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 56.1 g, Cholesterol 120.8 mg, Fat 36.1 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 20.8 g, Sodium 373.7 mg, Sugar 44.9 g
LEMON CHEESECAKE STREUSEL PIE
This lemon cheesecake streusel pie is a tasty treat and very unique from any other cheesecake. This cheesecake is very light and all ages can enjoy this dessert.
Provided by Hilary
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Mix eggs, sugar, lemon juice, egg yolks, and butter in a saucepan. Cook over low heat, watching for lumps forming, 15 to 20 minutes. Strain lemon filling into a bowl and let cool for 1 hour.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Press pie crust into an ungreased 9-inch pie pan; prick several times with a fork.
- Bake in the preheated oven until golden, 12 to 15 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Combine flour, brown sugar, and butter in a bowl for the streusel topping and set aside.
- Mix cream cheese, sugar, egg, and vanilla extract together in another bowl. Spread cheesecake mixture into the pie crust, cover with cooled lemon filling, and top with the streusel.
- Bake in the preheated oven until filling is set and streusel is golden brown, about 45 minutes.
Nutrition Facts : Calories 542 calories, Carbohydrate 64.1 g, Cholesterol 262.4 mg, Fat 28.4 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 13.4 g, Sodium 259 mg, Sugar 47.4 g
LEMON CHEESECAKE PIE
Number Of Ingredients 5
Steps:
- 1. In small mixing bowl beat evaporated milk and pudding mix on low speed of electric mixer until combined. Increase speed to medium. Beat for 1 minute.2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually add lemonade concentrate, beating for 3 to 4 minutes or until light and fluffy.3. Fold pudding mixture into cream cheese mixture. Spread in crust. Refrigerate at least 3 hours or until set. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Nutrition Facts : Nutritional Facts Serves
CREAMY LEMON CHEESECAKE PIE
Make and share this Creamy Lemon Cheesecake Pie recipe from Food.com.
Provided by Terri Juwan
Categories Cheesecake
Time 50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 325 degrees.
- Beat cream cheese in bowl with electric mixer on medium, until creamy.
- Add sugar and beat until well blended.
- Add sour cream, lemon juice and lemon peel; mix well.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Pour batter into pie shell.
- Bake at 325 degrees for 35- 40 minutes or until center is almost set.
- Cool completely on wire rack.
- Refrigerate 4 hours or overnight.
LEMON CHEESECAKE STREUSEL PIE
Layers of creamy cheesecake, tangy lemon filling and crunchy streusel come together fabulously on a flaky crust. Use "Single-Crust Sweet Pastry Pie Shell" for the crust or your own homemade or storebought for delicious results....Mmm.
Provided by Boyz 5
Categories Cheesecake
Time 1h45m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Lemon Filling:.
- In heatproof bowl, whisk together eggs, egg yolks, sugar and lemon juice. Set over sauce pan of simmering water; cook, constantly stirring, until thick enough to mound on spoon, 15 to 20 minutes.
- Strain through fine, sieve into bowl; stir in butter. Place plastic wrap directly on surface, refrigerate until cold, about one hour.
- Line prepared single pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 375 F oven for 15 minutes. Remove weights and foil; prick base all over with fork. Bake for 10 to 12 minutes or just until pastry starts turning golden. Let cool on rack.
- Streusel Topping:.
- In bowl, combine flour with sugar; drizzle with butter, stirring until crumbly. Set aside.
- Cheesecake:.
- In bowl, beat cream cheese with sugar until fluffy. Beat in egg and vanilla. Spread into pie shell. Spread filling over top. Sprinkle with streusel.
- Bake in bottom 1/3 of 350°F oven for about 45 minutes or until puffed and streusel is golden. Let cool on rack.
Nutrition Facts : Calories 543, Fat 28.4, SaturatedFat 13.4, Cholesterol 275.9, Sodium 300.9, Carbohydrate 63.9, Fiber 1.1, Sugar 47.3, Protein 9.8
EASY LEMON CHEESECAKE PIE WITH STRAWBERRIES
Here's the perfect way to please both cheesecake and lemon pie lovers-an easy-to-make dessert topped with halved fresh strawberries.
Provided by My Food and Family
Categories Recipes
Time 3h25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Beat cream cheese and sugar in large bowl with whisk until blended. Stir in 1 cup COOL WHIP; spread onto bottom of crust. Refrigerate until ready to use.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 5 min. or until slightly thickened. Pour over cream cheese layer in crust.
- Refrigerate 3 hours or until firm. Top with remaining COOL WHIP and berries just before serving.
Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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