Best Sweet Cheese Pie Recipes

SWEET BLUEBERRY CREAM CHEESE PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix flour, pecans, and margarine in a bowl. Press dough into a 9x13-inch baking dish to form a crust.
• Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely.
• Meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely.
• Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.

SWEET POTATO, CHEESE AND LEEK PIE

Steps:

• Preheat oven to 375°F
• Mix the oil, garlic and crème fraîche together in a large bowl.
• Add the sweet potato slices and toss until coated.
• Lightly grease a gratin dish.
• Layer in sweet potato mixture and leeks ending with potato on the top.
• Top with cheese and breadcrumbs or just the cheese.
• Cover with foil and bake for 45 minutes to 1 hour, removing foil for the last 5 minutes of the cooking time.

EASY SWEET COTTAGE CHEESE PIE WITH GRAHAM CRUST

Steps:

• Set oven to 350 degrees (oven rack to second-lowest position).
• Butter a 9-inch glass pie plate (or use a 9-inch square baking dish).
• In a bowl combine cracker crumbs, melted butter, 3 tablespoons sugar and pinch of salt; stir until well combined.
• Press the crumbs evenly into prepared pie plate.
• Chill for 15 minutes.
• In another bowl stir together cottage cheese, 1/2 cup sugar, eggs, full-fat milk, vanilla and nutmeg; mix well to combine, then transfer to crust.
• Bake for about 50-60 minutes or until the filling if puffed, lightly golden and lightly set.
• Serve warm or cold.

SWEET POTATO CREAM CHEESE BROWNIE PIE

Steps:

• Brownie Crust Preparation:
• Preheat oven to 325 degrees F.
• Grease/spray a 9-inch springform pan. Melt butter with chopped chocolate over low heat (can use a double boiler), stirring constantly. Remove melted chocolate from heat and cool for about 2 minutes. Stir in sugar and egg until blended. Then in a small bowl, sift flour, baking powder and salt. Add flour mixture to the chocolate. Stir in walnuts. Pour batter into the springform pan and spread it until it covers the pan evenly. Bake for 10 minutes.
• Cream Cheese Layer Preparation:
• Using an electric mixer, beat the cream cheese until fluffy, gradually adding sugar. Add the egg and continue to mix until well blended. Next, mix in sour cream, heavy cream, flour, and maple. Pour cheese mixture over brownie crust in springform pan. Bake at 325 degrees F for 35 to 45 minutes or until a toothpick comes out clean.
• Sweet Potato Meringue Preparation:
• Start preparing this layer about 15 minutes before the cream cheese layer's baking time is over. Using a mixer, beat egg whites until stiff peaks form. Add powdered sugar and whip a few seconds more. Turn off mixer. Using a fork, blend cinnamon and nutmeg with cooked sweet potato, making sure that spices are well incorporated into the sweet potato. Then, carefully fold sweet potato mixture into the egg whites. Pull pie out of oven and top with sweet potato meringue. Return pie to oven for 10 more minutes or until meringue has set. Remove from oven and cool completely. While cooling, prepare caramel sauce and chocolate ganache.
• Caramel Sauce Preparation:
• Unwrap caramel candies. In the top of a double boiler, melt the caramels in the evaporated milk, stirring constantly until the sauce is smooth and pourable.
• Chocolate Ganache Prepartion:
• Melt chocolate and heavy cream together in the top of a double boiler. Stir constantly until mixture is smooth.
• Assembly:
• When both sauces are done, decorate pie in the pattern or style of your choice. Sprinkle with chopped pecans. May serve with whipped cream.

SWEET & SAVORY CHEESE PIE

Steps:

• Spread pecans evenly over bottom of a greased 9-in. springform pan. In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in cheddar cheese, green onions and bacon. Carefully spread over pecans. Refrigerate, covered, overnight., Loosen sides from pan with a knife; remove rim from pan. Spread preserves over top. If desired, top with sliced onions. Serve with crackers.

SWEET POTATO CREAM CHEESE BROWNIE PIE

Steps:

• Preheat oven to 325 degrees F. BROWNIE CRUST: Grease/spray a 9-inch springform pan. Melt butter with chopped chocolate over low heat, stirring constantly. Remove melted chocolate from heat and cool for about 2 minutes. Stir in sugar and egg until blended. Then in a small bowl, sift flour, baking powder and salt. Add flour mixture to the chocolate. Stir in walnuts. Pour batter into the springform pan and spread it until it covers the pan evenly. Bake for 10 minutes. CREAM CHEESE LAYER: Using an electric mixer, beat the cream cheese until fluffy, gradually add sugar. Add the egg and continue to mix until well blended. Mix in sour cream, heavy cream, flour, and maple. Pour cheese mixture over brownie crust in springform pan. Bake at 325 degrees F for 35 to 45 minutes or until a toothpick comes out clean. SWEET POTATO MERINGUE: Start preparing this layer about 15 minutes before the cream cheese layer's baking time is over. Using a mixer, beat egg whites until stiff peaks form. Add powdered sugar and whip a few seconds more. Turn off mixer. Using a fork, blend cinnamon with cooked sweet potato, making sure that spices are well incorporated into the sweet potato. Then, carefully fold sweet potato mixture into the egg whites. Pull pie out of oven and top with sweet potato meringue. Return pie to oven for 10 more minutes or until meringue has set. Remove from oven and cool completely. While cooling, prepare caramel sauce and chocolate ganache. CARMEL SAUCE: Unwrap caramel candies. In the top of a double boiler, melt the caramels in the evaporated milk, stirring constantly until the sauce is smooth and pourable. CHOCOLATE SAUCE: Melt chocolate and heavy cream together in the top of a double boiler. Stir constantly until mixture is smooth. ASSEMBLY When both sauces are done, decorate pie in the pattern or style of your choice. Sprinkle with chopped pecans. May serve with whipped cream.

SWEET CHEESE PIE

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch glass pie plate.
• Stir together crumbs, butter, 2 tablespoons sugar, and salt with a rubber spatula until combined well. Press crumbs evenly onto bottom and side of pie plate. Chill crust 10 minutes.
• Stir together remaining ingredients (including 1/2 cup sugar), then pour into crust. Bake until filling is puffed, pale golden, and lightly set, about 1 hour.
• Cool to warm on a rack, about 30 minutes.

QUICK CREAM CHEESE AND SWEET POTATO PIE

Steps:

• MIX cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread into crust.
• POUR 1 cup milk into large bowl. Add sweet potatoes, pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
• REFRIGERATE 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.

SWEET RICOTTA CHEESE PIE

Steps:

• Place the cheese in a strainer; drain for about 1 hour or until most of liquid has drained.
• Preheat oven to 425°.
• Combine all the ingredients except the egg whites; mix well.
• Beat the egg whites until firm, fold into batter until smooth.
• Pour into pie crusts.
• Bake 15 minutes and reduce oven to 350°; bake additional 25 minutes or until knife in center comes out clean.
• Cool on racks, then chill.
• The flavors improve a day after baking.

SWEET POTATO CREAM CHEESE PIE

Steps:

• Heat oven to 350°. Combine cream cheese, mashed sweet potato, and sugars until smooth. Blend in flour, cinnamon, nutmeg, ginger, and salt. Beat in eggs and vanilla just until blended. Pour the mixture into the pie crust. Bake 40 minutes or until center is almost set, but still a little wobbly. Cool on a rack. Refrigerate for at least 4 hours, or overnight to chill thoroughly. Store leftover cheesecake in refrigerator. Top each serving with with whipped cream