3 Step Lemon Cheese Pie

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Recipe by Keebler

Ingredients

• 2 packages (8 oz.) cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla
• 1/2 teaspoon grated lemon peel
• 2 eggs
• 1 graham cracker pie crust

Directions

• In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, juice, vanilla and peel. Beat until combined.
• Add eggs, mixing until just combined. Pour into crust. Bake at 350° F for 35 to 40 minutes or until center is almost set. Cool for 1 hour.
• Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.

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Raspberry Swirl Cheesecake Pie

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Recipe from Keebler

Ingredients

• 1 package (8 oz.) cream cheese, softened*
• 1 can (14 oz.) sweetened condensed milk
• 1/4 cup lemon juice, divided
• 1 egg 
• 1 chocolate cookie pie crust or 1 graham cracker pie crust
• 1/2 cup seedless red raspberry preserves

Directions

• In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tablespoons of the lemon juice. Add egg, beating until just combined.
• Pour half of cream cheese mixture into crust. In small bowl combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust.
• Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.
• Bake at 300°F for 50 to 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.
• Garnish as desired. Store in refrigerator.
• *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

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Pumpkin Cream Cheese Pie

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 Click image for the recipe by Betty Crocker

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Cranberry Cream Cheese Pie

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INGREDIENTS

2 cups boiling water

1 pkg. (8-serving size) Cranberry Flavor Gelatin

1/2 cup cold water

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened

1/4 cup sugar

1-1/2 cups thawed cool whip Whipped Topping, divided

1 Graham Cracker Pie Crust (6 oz.)

1 medium apple, chopped

1/2 cup chopped Walnuts

LET'S MAKE THE PIE:

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water and spices. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Meanwhile, beat cream cheese and sugar in medium bowl with wire whisk until well blended. Stir in 1/2 cup of the whipped topping. Spread onto bottom of crust. Refrigerate until ready to use.
ADD apples and walnuts to thickened gelatin; stir gently until well blended. Refrigerate 10 to 15 min. or until mixture is very thick and will mound. Spoon over cream cheese layer in crust.
REFRIGERATE 4 hours or until firm. Top with the remaining 1 cup whipped topping just before serving. Store leftover pie in refrigerator.

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Creamy Pumpkin Cheese Pie

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INGREDIENTS:

1 envelope Unflavored Gelatine

1/2 cup  cold water

1 pkg. (8 oz.) Cream Cheese, softened

1 can  (16 oz.) pumpkin

1/2 cup granulated sugar

1/4 cup  firmly packed brown sugar

1 tsp. ground cinnamon

1 tsp. vanilla

1/2 tsp. salt

1/8 tsp. ground cloves

1 cup whipping cream, divided

1 pastry shell (9 inch), baked, cooled

8 Pecan Halves

LET'S MAKE THE PIE

SPRINKLE gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly. Set aside.
BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Add pumpkin, sugars, cinnamon, vanilla, salt and cloves; beat on low speed until well blended. Add gelatine; mix well. Refrigerate 30 minutes or until mixture is thick enough to mound.
POUR 1/2 cup of whipping cream into small bowl. Beat with electric mixer on high speed until soft peaks form. Add to pumpkin mixture; stir gently until well blended. Spoon into pastry shell. Refrigerate 3 hours or until firm. Beat remaining 1/2 cup whipped cream. Spoon over pie just before serving; top with pecans.

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