Two Tone Cheesecake Pie Recipes

TWO-TONE CHEESECAKE

Steps:

• In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined., Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour filling over crust. Gently pour remaining filling over chocolate layer. Bake at 325° for 1 to 1-1/4 hours or until center is almost set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl., In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly; gently pour over cheesecake. Cover and chill overnight. Remove sides of pan.

NO BAKE CHEESECAKE II

Steps:

• Beat cream cheese, sugar, and vanilla extract until smooth. Fold in Cool Whip.
• Fill pie crust and top with pie filling. Chill 1 to 2 hours before serving.

TWO-TONE GINGER CUSTARD PIE

Steps:

• On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
• Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Dock the base and sides all over with a fork and refrigerate at least 30 minutes, and up to 2 hours.
• Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Use a small brush to evenly paint egg wash on the edge of the crust. Cut a square of parchment paper and use it to line the crust. Fill with pie weights (or dried beans) up to the top edge. Place the plate on a baking sheet lined with parchment or foil.
• Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake crust until the outer edge is just starting to turn golden brown, 12 to 15 minutes. Remove the parchment and pie weights, and continue to bake until the base appears set, 2 to 4 minutes more. If the dough puffs up anywhere, you can puncture it with a fork. Cool the crust completely. Reduce the oven temperature to 375 degrees.
• Make the filling: Whisk the granulated sugar and flour in a medium bowl to combine. Add the brown sugar and whisk to combine, breaking up clumps with the whisk or your fingers. Add the ginger, nutmeg, cinnamon, clove and salt and whisk to combine.
• Add the milk, cream and vanilla and whisk well to combine. Transfer the pie plate to the prepared baking sheet. Pour the custard into the crust.
• Transfer the baking sheet back to the oven, placing it directly on the baking stone if using. Bake until the crust is evenly golden brown and the custard appears set around the outer edge, 43 to 48 minutes; the center of the pie may still be jiggly, like pumpkin pie or cheesecake, but it will firm up as it cools. Let pie cool completely at room temperature on a rack.
• Make the topping: Use a food processor to grind the freeze-dried mango into a fine powder, or seal it in a plastic bag and crush with a rolling pin. Transfer to a small bowl, and whisk in 2 tablespoons of confectioners' sugar. Wipe out the food processor or use another plastic bag and repeat with the freeze-dried strawberries. Transfer to a small bowl, and whisk in the remaining 2 tablespoons powdered sugar.
• Place an 8 ½-by-11-inch piece of paper over the surface of the pie, leaving half of it exposed. Use a small sifter to sift the mango sugar onto the exposed surface of the pie. Carefully remove the paper, then cover the part of the pie sprinkled with mango sugar. Tap out the small sifter and use it to sift the strawberry sugar over the other side. Carefully remove the paper. If you like, brush any excess powder off the crust. (Save the remaining sugar in airtight containers for another use, such as dusting on baked goods.) It's best to apply the sugar within 2 hours of serving. The pie is best eaten the day it's made; store leftovers in the refrigerator.

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.

TWO-TONE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Combine raspberries and sugar in a dish and set aside.
• In a large mixing bowl, cream together cream cheese, sweetened condensed milk, vanilla and eggs and divide the mixture in half.
• In a microwave, melt the chocolate chips.
• In one half, add the melted chocolate chips and put into a graham cracker crust. In the other half, fold in the raspberry mixture and pour on top of the chocolate layer.
• Bake at 350 for 25 - 30 minutes or until the top is a light brown color.
• Before serving, top with fresh raspberries and chocolate shavings.

TWO-TONE CHEESECAKE BARS

Steps:

• Preheat oven to 300 degrees F. Combine crumbs and butter; press firmly on bottom of 13x9-inch baking pan.
• In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter; pour evenly over plain batter.
• Bake 55 to 60 minutes or until set. Cool. Top with Chocolate Glaze. Chill thoroughly. Cut into bars. Refrigerate leftovers covered in refrigerator.
• Chocolate Glaze: In small saucepan, over low heat, melt chocolate with butter and salt. Remove from heat; add confectioners' sugar and hot water; mix well. Immediately spread over cheesecake. (Makes about 1 cup)

TWO-LAYER KEY LIME PIE

Steps:

• Preheat oven to 350.
• Using on/off turns, blend granola in a food processor until coarsely ground.
• Transfer granola into a mixing bowl.
• Add cracker crumbs, melted butter, and sugar.
• Press the mixture into a 9-inch diameter deep dish glass pie plate.
• Bake for 8 minutes, or until crust is golden brown.
• Remove from oven and let cool completely.
• Turn the oven down to 300.
• Meanwhile, whisk condensed milk, lime juice and egg yolks in a bowl to blend.
• Pour into the pie crust.
• Bake about 25 minutes, or until the mixture is set.
• Cool to room temperature.
• With an electric mixer, beat cream cheese, condensed milk, lime juice, sugar and vanilla in a large mixing bowl.
• Pour over the cooled baked layer.
• With a butter knife, spread evenly and smooth out the top.
• Cover and refrigerate until firm, at least 4 hours.
• Top with sweetened whipped cream or Cool Whip, if desired.

TWO-TONE CHOCOLATE CHEESECAKE

Steps:

• Stir Crust Mix, sugar, margarine and water with fork in 9-inch pie plate until crumbs are well moistened. First press firmly against side of pie plate, using finger or measuring cup to shape edge. Press remaining crumbs firmly onto bottom, using measuring cup.
• Microwave chocolates in 2 separate small microwaveable bowls on HIGH 1 min. or until chocolates are almost melted. Stir until chocolates are completely melted; cool slightly.
• Beat milk and Filling Mix with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Slowly stir half the filling mixture into each bowl of melted chocolate. Spoon semi-sweet chocolate cheesecake mixture into crust. Top evenly with white chocolate mixture. Refrigerate at least 1 hour.