LUSCIOUS CHEESECAKE PUDDING PIE
Layer fresh raspberries and preserves with prepared cheesecake pudding mix in this Luscious Cheesecake Pudding Pie. This no-bake Graham cracker crust pie offers delectable flavors with just a little prep work. Enjoy this Luscious Cheesecake Pudding tonight!
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Spread preserves onto bottom of crust; top with 1 cup of the raspberries.
- Pour milk into large bowl. Add dry pudding mixes and lime peel. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Spoon over raspberries in crust.
- Refrigerate 3 hours or until set. Top with remaining raspberries just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 3.9079 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
LAVISHLY LUSCIOUS LEMON RASPBERRY CHEESECAKE
A luscious and easy-to-make lemon cheesecake is topped with homemade raspberry filling and a creamy lemon topping. Garnish with raspberries, lemon peel curls, and mint sprigs, if desired.
Provided by larkspur
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 10h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
- Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.
- Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely.
- While crust is cooling, beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust.
- Bake in the preheated oven until cheesecake springs back when lightly touched, 45 to 55 minutes. Let cool completely on a wire rack, about 1 hour.
- While cheesecake is cooling, stir raspberries, sugar, water, and cornstarch together in a small saucepan. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat and let cool completely, 10 to 15 minutes.
- Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.
- Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.
Nutrition Facts : Calories 664.7 calories, Carbohydrate 66.5 g, Cholesterol 166.7 mg, Fat 40.1 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 24 g, Sodium 569.6 mg, Sugar 42 g
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 LUSCIOUS NO BAKE CHEESECAKE
This recipe is from Dr. Oetker products. Note the recipe takes one package each of Whip It and Vanilla Original Sugar, I had to put in one tablespoon so the recipe could be printed. I will try to update with the right measurements that are in each packet of ingredients if the comp. will let me.
Provided by andypandy
Categories Cheesecake
Time 50m
Yield 1 9 inch spring form, 12 serving(s)
Number Of Ingredients 14
Steps:
- Method;.
- Base:.
- Crush the graham crackers or crumbs into a bowl, mix with melted butter and sugar.
- Press into a 9 inch spring form pan.
- Bake 325 degrees for 10 minutes.
- This is to help set it. Let Cool.
- Filling:.
- Prepare boxed Lemon Pie filling with the two egg yolks and water as listed on the back of the package directions. Cook until thick. Remove from heat(. Note: the package says to add butter, do NOT for this recipe.).
- Sprinkle the envelope of gelatin over the 1/4 cup cold water and let soften this is blooming.
- When softened nicely a few minutes, add to the lemon pie filling which is still hot, and stir well to dissolve completely the gelatin.
- Cover the top surface directly with plastic wrap, and set aside to cool.
- Cream the cream cheese until smooth , adding in the 1/2 cup sugar.
- Continue to whip until smooth and fluffy.
- Remove 1 cup of the lemon cooled custard for the top of the dessert.
- Add the remainder of the cooled lemon into the cheese/sugar mixture and blend into the mixture until evenly blended, and smooth.
- Whip the one cup whipping cream with the envelope of Whip It and envelope of Vanilla Sugar, whipping until stiff.
- Remove 3/4 cup of the whipped cream for the topping.
- Beat the egg whites until stiff and fold into the remaining whipped cream.
- Now add the remaining whiped cream into the lemon cheese mixture, blending evenly in gently folding thru manner.
- Pour the lemon /cheese/whipping cream mixture over the cooled baked crust.
- Chill at least fifteen minutes or more to firm up.
- Spread the cooled cooked remaining lemon filling over chilled layer.
- So now you have a three layer look, crust, light yellow lemon cheese, then the dark straight layer of lemon.
- Chill until firm .
- You can just before serving time add a fourth layer by spreading the remaining whipped cream over evenly, or serve with the remaining whipped cream dollaped on top of each slice with some nice raspberries, blueberries and strawberries.
- I must admit that the egg whites sometimes I don't whip and use them at all, and it comes out really the same in the end. So that step and ingredient can be optional if worried about raw egg white. But remember the gelatin added to the base filling is there and the liquid of the egg whites is part of the recipes liquid -- Just a note to puzzle you more if you should or shouldn't use whites.
Nutrition Facts : Calories 334.4, Fat 27.6, SaturatedFat 16.8, Cholesterol 117.2, Sodium 202.5, Carbohydrate 17.6, Fiber 0.2, Sugar 12.8, Protein 5.4
EASY CHERRY CHEESECAKE DESSERT
Fat-free milk and sugar free pudding help make this luscious cherry cheesecake a HEALTHY LIVING dessert.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 4 servings, 1/2 cup each.
Number Of Ingredients 3
Steps:
- Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended.
- Spoon evenly into 4 dessert dishes; cover. Refrigerate at least 1 hour.
- Top each dessert with 1 Tbsp. of the pie filling before serving.
Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
JUST PLAIN LUSCIOUS CHEESECAKE
This is SO good. Easily the best cheescake I've ever tasted. I was given this recipe by a friend's sis-in-law and it has quickly become my family's favorite! Guaranteed raves from all who try it.
Provided by Riverlivin
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- For the crust, combine the graham crackers, 1/2 cup of the sugar and the melted butter in a food processor. Process until very fine and evenly moistened.
- Press crust mixture evenly into a springform pan. Put pan into the fridge for 10 minutes to firm. While this is firming work on the filling.
- For the filling, combine the cream cheese, 1 cup of the sugar, the egg, and 2 tablespoons of the vanilla into the food processor and cream together until very smooth.
- Pour the filling mixture into the crust and bake in a 375 degree oven for 35-40 minutes.
- When done baking, remove cheesecake from the oven and cool for 15 minutes.
- Raise the oven temperature to 450 degrees.
- While the cheesecake is cooling, make the topping. In a small bowl, combine the sour cream with the remaining 2 tablespoons of vanilla and the remaining 2 tablespoons of sugar.
- Spread topping over the cooled filling.
- Bake in a 450 degree oven for 10 minutes.
- Let cool and ENJOY!
Nutrition Facts : Calories 715.4, Fat 52.2, SaturatedFat 29.2, Cholesterol 166.9, Sodium 446, Carbohydrate 53.2, Fiber 0.6, Sugar 42.2, Protein 8.6
LUSCIOUS PUMPKIN PIE
Number Of Ingredients 6
Steps:
- 1. In small bowl beat together egg white and water. Brush bottom and sides of crust with egg white mixture. Place on baking sheet. Bake at 375°F for 5 minutes.2. In large bowl stir together eggs, pumpkin pie mix and yogurt. Pour into crust.3. Bake on baking sheet at 375°F for 50 to 55 minutes or unitl knife inserted in center comes out clean. Cool on wire rack for 1 hour. Refrigerate at least 2 hours or until thoroughly chilled.4. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
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