The Dessert Blog

GetDessertRecipes.com has put together a collection of cream cheese pie recipes. Some are made with low-fat cream cheese and others with regular. Most use fruit in the recipe. Try them all and give your feedback.

Pineapple Cream Cheese Pie With Berries

Ingredients

• 8 ounces fat-free cream cheese, softened
• 2 tablespoons granulated sugar
• 1 prepared graham cracker crust, about 9 inches in diameter
• 1 can (16 ounces) unsweetened crushed pineapple, drained
• 1 pint raspberries, rinsed and drained

Directions

In a small bowl, mix the softened cream cheese with the sugar. Gently spread over the graham cracker crust. Refrigerate until well chilled, about 2 hours.

Just before serving, spread the crushed pineapple over the cream cheese. Add the raspberries. Cut the pie into 8 wedges and serve immediately.

Cream cheese, Pumpkin, Honey Pie

I made this, and you can too. It’s ridiculously delicious, and really simple. Enjoy your pie.

Ingredients:

• 1 (8-ounce) package cream cheese, softened
• 2 cups canned pumpkin, mashed
• 1/2 cup honey
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1/2 cup half-and-half
• 1/4 cup (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 tablespoon pumpkin pie spice
• 1/4 teaspoon ground ginger, optional
• 1/2 teaspoon freshly ground nutmeg
• 2 premade pie crusts
• Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the honey and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, pie spices and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

How to make a Philadelphia New York cheesecake

what you need:
(taken from kraftfoods.com)

• 1 cup crushed HONEY MAID Honey Graham (about 6 grahams)
• 3 Tbsp. sugar
• 3 Tbsp. butter or margarine, melted
• 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
• 4 eggs
• 1 can (21 oz.) cherry pie filling

Chocolate cheesecake is the uniting of two wonderfully delicious sweets into one fantastic dessert. This dynamic delight is the perfect dessert. Why? Because…

Most people would readily succumb to the alluring cheesecake in any given day. One needs a will of steel to really say no to the scrumptious, innocent looking piece of triangle-cut cake that would melt any dear hearts. It is especially comforting, when you feel down and stressed out after a long day at work. What better way to relax and unwind with a nice soft cheesy cake.

The sweet tasting cheesecakes make excellent dessert any day. The basic ingredients are eggs and cream cheese which makes it different from other types of cakes because the main ingredient for cake is flour. It resembles custards more. The cheesecake would give a person enjoyment as the flavor burst into your mouth before dissolving away. A taste to die for. The golden rule to make an excellent cheesecake is to let the flavor set by storing it away in the fridge overnight. Trust me; a little patience will give you enormous reward.

Essentially, the main ingredient in any cheesecake is cream cheese. Evidence shows that cream cheese was made as far back as the Renaissance. As history has it, when Marco Polo returned form his adventurous travels, he wrote in his report that the Mongols produce rich and tangy cheese by simply leaving skimmed milk out in the sun to dry. It is also reported that cheese are made when buttermilk or skimmed milk was reduced by boiling, a procedure that is still famously uses even in today’s time. Cheesecake first marks its presence in history when it was first recorded and was mentioned during the Grecian Olympic Games in the occidental world. The responsible individual for the introduction of cheesecake to the world, Cato the Elder wrote of cheesecake preparation in his farming manual “De Agri Cultura”. In the late nineteenth century, two New York dairy farmers developed a rich cheese, perhaps inspired by the French Neufchatel. This new high-fat cheese was developed for the Empire Cheese Company, and later became known as Philadelphia Brand Cream Cheese, which is now famously and widely use in the creation of cheesecake worldwide.

The many different types of cheesecake originated from the countries they came from. These countries use their own special cheese to make the cake taste unique. Flavorings like chocolate or vanilla are recent flavors added to the cheesecakes. Some may add liquor to the cake batter to give a punch to the taste. Garnished with strawberries and kiwis, the cake could never have tasted better. The main feature of the cake is the crust that is made from biscuits. The popular choice would be Graham crackers. They are crushed and spread at the base of the pan. Some cheesecakes need to be baked; however, depending on the kind of taste you wish to have, some only need to be refrigerated.

Because of man’s love for chocolate; it has made its way into this delightful treat making it even more sumptuous. The blend of these two incredible soothing foods is mind blowing and the pleasure of eating it doubles. Chocolate cheesecake is simply alluring and with one bite, you’ll be hooked forever.

A scrumptious and delicious cheesecake can really bring a satisfied smile to one’s worried and over-stressed day. Have it with your morning coffee or an afterthought dessert, cheesecake truly is the definition of a simple comfort food.

Greg Scott writes for EliteCheesecakes.com, where he loves to sample the delicious chocolate cheesecake of any of the many cheesecake flavors available.