SUMMER BERRY CHEESECAKE PIE
This easy-to-make summer berry pie is part cheesecake, part JELL-O Gelatin, part fruit-and all scrumptious!
Provided by My Food and Family
Categories Recipes
Time 3h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Beat cream cheese and sugar in large bowl with whisk until blended. Stir in 1 cup COOL WHIP; spread onto bottom of crust.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Let stand 5 min. or until slightly thickened. Meanwhile, arrange blueberries in single layer in center of pie; surround with strawberries.
- Pour gelatin over fruit. Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
BERRY CHEESECAKE PIE
Since I don't care for traditional pie crust, I usually eat only the filling. That changed when I discovered this unique dessert. Boasting a luscious cheesecake flavor, the recipe gets creative with phyllo dough. -Deanne Causey, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Place 1 phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat 7 times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust., Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake until center is almost set, 23-27 minutes longer. Cool on a wire rack for 1 hour. Refrigerate until chilled., In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.
Nutrition Facts : Calories 466 calories, Fat 31g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 291mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
MIXED BERRY CHEESECAKE
Provided by Ina Garten
Categories dessert
Time 13h30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
SUMMER BERRY CHEESE PIE
I love to make this pie with fresh blueberries and strawberries from area farms. It's an easy summer treat that my family just gobbles up.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine half of the strawberries and lemon juice; mash berries. Add 1/3 cup plus 2 tablespoons sugar; set aside. In a large bowl, combine the cream cheese, lemon zest and remaining sugar until smooth. Spread into the crust. , In a large saucepan, combine cornstarch and reserved strawberry mixture until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Cool slightly. , Fold in blueberries and remaining strawberries. Spread over cream cheese mixture. Cover and refrigerate for at least 3 hours.
Nutrition Facts : Calories 308 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 206mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
SUMMER BERRY CHEESECAKE PIE
Make and share this Summer Berry Cheesecake Pie recipe from Food.com.
Provided by looneytunesfan
Categories Cheesecake
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- BEAT cream cheese and sugar in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping; spread onto bottom of crust.
- STIR boiling water into dry gelatin mix in medium bowl at least 2 minute until completely dissolved. Add ice cubes; stir until ice is completely melted. Let stand 5 minute or until gelatin is consistency of unbeaten egg whites. Meanwhile, arrange blueberries in single layer in center of pie; surround with strawberries. Cover with gelatin.
- REFRIGERATE 3 hours or until firm. Cut into eight slices. Top each slice with 2 tablespoons of the remaining whipped topping just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 372.6, Fat 26.3, SaturatedFat 14.2, Cholesterol 72.3, Sodium 265.8, Carbohydrate 31.4, Fiber 1.1, Sugar 22.6, Protein 4.7
SUMMER BERRY PIE
Mom puts luscious fresh blueberries, strawberries and raspberries to great use in this cool, refreshing pie. A super dessert on a hot day, it provides a nice light ending to a hearty meal. -Judi Messina, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pies (8 servings each).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until mixture begins to thicken., Stir in the berries. Pour into crusts and chill until set. Garnish with whipped topping, mint and strawberries.
Nutrition Facts : Calories 282 calories, Fat 9g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 2g fiber), Protein 2g protein.
FRESH BLUEBERRY CHEESECAKE PIE
This is the blueberry cheesecake pie of our dreams. With a flaky, tender crust and sweet gooey blueberry topping, this pie is love at first bite. From get-togethers to a patio party, our cheesecake pie will be the star of any dessert table. Make sure to cut yourself a piece first; it will go fast! You've got what it takes to make our wildly delicious blueberry cream cheese pie unforgettable.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Slowly and gently unroll crust. Place crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Line crust with 10-inch parchment paper or foil circle. Fill bottom of crust to about 1/2 inch deep with metal or ceramic pie beans (use rice or dry beans if you don't have pie beans). Bake 10 minutes.
- Reduce heat to 375°F. Remove parchment paper and beans from crust. Return crust to oven; bake an additional 4 to 6 minutes or until bottom looks dry and is just starting to turn light brown.
- Meanwhile in a large bowl, beat together cream cheese, sour cream, sugar, eggs, and vanilla with electric mixer on medium-high speed just until blended; pour into crust.
- Cover edge of crust with strips of foil to prevent excessive browning. Bake 25 to 30 minutes or until filling is set but center still jiggles slightly when moved. Cool 1 hour at room temperature.
- Meanwhile in 1 1/2 quart saucepan, mix sugar, cornstarch and cinnamon. Stir in water and lemon juice until smooth. Stir in 1 cup blueberries. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes or until thickened and most of the berries have popped. Stir in remaining 1 cup blueberries.
- Spread blueberry mixture over cooled cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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