Zachs Ultra Canadian Cheesecake Pie Recipes

ZACH'S ULTRA CANADIAN CHEESECAKE PIE

Steps:

• Preheat oven to 375 degrees. Spread chopped coffee Crisp and Smarties at the bottom of pie crust.
• Add creme cheese to a large bowl and with an electric mixer on a medium speed , creme ingredients together for approximately 2 minutes. Add vanilla and continue beating until mixture is well combined. reserving a pinch of candy to garnish during remaining candy in the cream cheese . mix blend together pour into crust
• Place in preheated oven and bake until center is almost set, approximately 30 to 35 minutes. Chill cover loosely at least 4 hours or overnight. Garnish whipped topping and reserve candy pieces when ready to serve.

QUICK AND EASY CHEESECAKE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
• Combine cream cheese, milk, sugar, eggs, vanilla extract, and cornstarch in a blender; blend until smooth. Pour batter into the prepared baking dish.
• Bake in the preheated oven until edges are puffed and surface of cheesecake pie is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 60 to 65 minutes. Remove from the oven and sprinkle with cinnamon. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
• Top cooled cheesecake with strawberries. Cover and refrigerate until chilled, about 4 hours.

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.