Grandmas Crustless Baked Cheesecake Pie Recipes

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.

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.

Steps:

• 1. Mix all above 3 ingredients into a pie plate 1/2 cup oil, 2 tablespoon milk, whip with a fork, this is very important and make sure you whip them together really good, once mixed add to pie plate with your dry ingredients Mix and press into pie plate, bake at 375 for baked shell until browned or follow recipe your making Enjoy !! NOTE: I use canola oil, you can use vegetable or what ever oil you have but not coconut or olive oil

Steps:

• Mix whipped topping, sour cream, sugar, and vanilla extract together in a large bowl until blended.
• Place cream cheese pieces on a microwave-safe plate. Microwave at 30-second intervals until warm and soft, but not discolored, about 1 minute.
• Mix cream cheese into whipped topping mixture; beat with an electric bender on medium speed until light and fluffy, about 2 minutes. Pour into graham cracker crust, smoothing the top.
• Refrigerate cheesecake until set, 4 to 5 hours.