Nanas Cream Cheese Pie Crustless Cheesecake Recipes

EASY CRUSTLESS CHEESECAKE

Steps:

• 1. Heat oven to 350. degrees. Grease an 8 inch glass dish or glass pie pan using spray.
• 2. Use mixer to blend softened cream cheese, sugar, eggs and almond extract (or vanilla extract if you prefer) until well mixed and no lumps remain. Pour into greased pan. Bake for 25 minutes. Cheesecake will be slightly soft in the middle, and slightly brown around the edges.
• 3. Cool cheesecake 20 min. Mix the topping ingredients: sour cream, sugar and vanilla or almond extract and spread on warm cheesecake. Bake for 15 min at 300 degrees and then cool. Place cheesecake in refrigerator for several hours or overnight.
• 4. Before serving, you may add fruit such as strawberries, blueberries, kiwi or cherry pie filling. Use warmed jam with fresh fruit and place on top of the sour cream layer if you wish. Refrigerate.

NO-CRUST CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Butter an 8" pie pan or round cake pan.
• Beat together cream cheese, eggs, 2/3 cup sugar, and 1 tsp. extract until smooth. Pour into prepared pan and bake 25 minutes. Be careful not to overbake. Remove from oven and cool for 20 minutes.
• While cheesecake is cooling, mix together remaining ingredients (sour cream, 3 Tbsp. sugar, and 1 tsp. extract). Spread on top of cooled cheesecake. Return to oven for 10 minutes. Chill and serve.

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.

CRUSTLESS CHEESECAKE

Steps:

• Preheat the oven to 325 degrees, coat an 8 inch square baking dish with nonstick cooking spray.
• In a large bowl, combine the cream cheese and 1/2 C sugar; beat well, beat in the eggs, one at a time, then beat in 1/2 tsp vanilla and 1/4 tsp lemon juice until well combined.
• Spoon mixture into the baking dish and bake for 40-45 minutes, or until golden; remove from the oven and let cool for 10 minutes, do not turn off the oven.
• Meanwhile in a small bowl, combine the sour cream and the remaining 1 TBS sugar, 1/2 tsp vanilla, and 1/4 tsp lemon juice; mix well, spread over the top of the cheesecake and bake for 10 minutes.
• Let the cheesecake cool, then cover and chill for at least 4 hours, or overnight.

CHEESECAKE PIE

Steps:

• In a bowl, combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes. , In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon zest just until blended. Pour into prepared crust. , Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon zest if desired. Refrigerate leftovers.

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.