Nanas Cream Cheese Pie Crustless Cheesecake Recipes

NO-CRUST CREAM CHEESE PIE

Steps:

• Preheat oven to 350.
• Grease (or spray w/ nonstick cooking spray) a 10-inch pie dish.
• In a mixing bowl, beat together cream cheese, eggs, 1/2 cup sugar and vanilla until creamy. Pour into greased pie dish. Bake at 350 for 25 minutes. Remove from oven and cool for about 10 minutes (Don't turn off oven). In a small bowl, mix together sour cream and 3 Tbsp sugar---pour on top of pie.
• Return to 350 degree oven for additional 10 minutes. Cool 1 hour then chill. May top with fresh fruit or pie filling.

NANA'S CREAM CHEESE PIE (CRUSTLESS CHEESECAKE RECIPE)

Steps:

• Preparation: Preheat oven to 325. Spray a glass pie plate (9 1/2 - 10 inches) with baking spray. Powder 1/2 cup Sukrin :1 (or Swerve Granulated) in a coffee or spice grinder.
• Mix: Put the softened cream cheese in a medium bowl and mix with a hand mixer until smooth. Add the Sukrin 1, stevia glycerite and one egg, beating gently until incorporated and smooth. One at a time, add the remaining eggs, mixing until each egg is absorbed before adding the other. Add the extracts and mix again. It will puff up in the oven and then collapse.
• Bake: Pour the mixture into the glass pie plate and bake for about 30 minutes. Look for the Cheese Pie to puff up and brown around the edges. If it cracks, it's okay. The sour cream will hide any cracks. When the Cheese Pie is done, remove from the oven and let cool about 30 minutes. It will sink and make a well on top for the cream cheese.
• Sour Cream Topping: Powder the 2 tablespoons of Sukrin 1. Mix the sour cream with the sweetener and vanilla until the sweetener dissolves. Spread on top of the cheesecake base. You may have sour cream left over. Grate fresh nutmeg over the top of the pie if you desire.
• Put the Cheese Pie back into a 325 oven and bake about 15-20 minutes more, until the sour cream sets. Refrigerate overnight and serve the next day as it get better as it sits.

GRANDMA'S CRUSTLESS BAKED CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees.
• Smooth all filling ingredients together in a large bowl. Place filling in a 9-inch glass pie plate and bake for 35-40 minutes, until golden. Let cool for 10 minutes.
• Meanwhile, stir together topping ingredients and spread on top of cheesecake.
• Refrigerate for at least 4 hours before serving.

NO CRUST CHEESECAKE

Steps:

• Let cream cheese soften.
• Place in large mixing bowl using hand mixer beat on low speed to fluff.
• Add 1 egg at a time contiously beating, add vanilla extract, salt and sugar while still beating.
• Pour in a 10 inch glass baking dish that has been greased with a little oil.
• (I usually put about a T. then swirl it around, then take out the extra oil.) Bake at 250 for 45 minutes.
• Topping: Mix sour cream, sugar, almond extract and lemon juice in a large mixing bowl, beat w/mixer for about 2 minutes.
• Add to top of cheesecake that has cooled.
• Return to oven for 15 minutes.

EASY CREAM CHEESE PIE

Steps:

• Cream together cream cheese and condensed milk until smooth.
• Add lemon juice and blend well.
• Pour into graham cracker crust.
• Top with fruit pie filling.
• Chill for 2 hours before serving.