Lemon Cheesecake Pies Recipes

Steps:

• Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours. , In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside., Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts. , Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
• Spoon the mixture into the graham cracker crust.
• Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
• Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
• Spread the lemon curd evenly over the top of the cheesecake filling.
• Spread the whipped topping over the lemon curd.
• Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.

Steps:

• 1. Preheat oven to 350 degree F. In a small bowl, mix the first 3 ingredients and place into a 9 inch pie plate. Using fingers or a rounded cup pat into bottom and up sides of plate. Set aside. In a medium bowl, mix cream cheese, egg, vanilla & sugar until smooth and creamy. Pour into prepared pie crust and place in oven.
• 2. Bake for 20 - 25 minutes or until filling is set. Check with tooth pick. Should come out clean or is done if filling is no longer jiggly. Cool on wire rack.
• 3. When is almost cool - make pudding. Mix yolks with a fork set aside. Place water, corn starch, salt, and sugar in a small saucepan. Bring to a boil, stirring frequently. Once boiling, add lemon juice, butter and eggs. ( whisk quickly ) As soon as it come to boil again, remove from heat. Pour over cooled cream cheese layer.
• 4. Let cool, then refrigerate for 3 - 4 hours or until well chilled. Serve with whipped cream. Enjoy!

Steps:

• Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.

Steps:

• Heat oven to 350°F. Using food processor, finely crush cereal.
• In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well mixed. Press in bottom and up side of ungreased 9-inch pie plate.
• Bake 8 to 10 minutes or until golden brown. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in granulated sugar. Add sour cream, vanilla, lemon peel and lemon juice; beat until well mixed. Fold in whipped topping. Refrigerate until ready to fill pie.
• Spread filling evenly into fully cooled crust. Cover and refrigerate 4 hours to set.
• For flag design, arrange blueberries in upper left area of pie to create stars; alternately arrange raspberries and strawberry slices in rows over pie to create stripes. Serve immediately. Store covered in refrigerator.