Best 6 Anne Roses Cheesecake Pie Recipes
Indulge in the delectable Anne Rose's Cheesecake Pie, a harmonious blend of creamy cheesecake and flaky pie crust, topped with luscious cherry pie filling. This exceptional dessert combines the richness of cheesecake with the tangy sweetness of cherries, resulting in a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey with our collection of recipes, guiding you step-by-step in crafting this magnificent dessert. Discover the secrets of creating the perfect cheesecake filling, from selecting the finest ingredients to achieving the ideal texture. Learn how to craft a flaky, buttery pie crust that will serve as the perfect vessel for the creamy cheesecake. Unlock the art of preparing the cherry pie filling, capturing the vibrant flavor of fresh cherries. Assemble the components with precision, ensuring each layer complements the other flawlessly. Finally, witness the transformation of this culinary masterpiece as it bakes to perfection, emerging from the oven as a golden-brown delight. Prepare to captivate your loved ones with this extraordinary dessert, a testament to the culinary artistry that lies within you.
Check out the recipes below so you can choose the best recipe for yourself!
CHEESECAKE PIE
"A FRIEND gave me this recipe, and I love it so much! The secret is in the baking-I just let it barely show little bubbles on the surface before I take it out of the oven. You don't want cheesecake to bake too long."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
QUICK AND EASY CHEESECAKE PIE
This recipe was handwritten on the inside cover of a recipe book given to me as a wedding gift in 1968. It's a pie that makes it's own crust. It can be covered with your favorite fruit pie filling or served with your favorite fruit topping. It's an easy recipe for any new cook and a long standing favorite of mine.
Provided by SHORECOOK
Categories Desserts Cakes Cheesecake Recipes
Time 6h15m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
- Combine cream cheese, milk, sugar, eggs, vanilla extract, and cornstarch in a blender; blend until smooth. Pour batter into the prepared baking dish.
- Bake in the preheated oven until edges are puffed and surface of cheesecake pie is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 60 to 65 minutes. Remove from the oven and sprinkle with cinnamon. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
- Top cooled cheesecake with strawberries. Cover and refrigerate until chilled, about 4 hours.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 26.9 g, Cholesterol 130.9 mg, Fat 20.3 g, Fiber 0.4 g, Protein 7.2 g, SaturatedFat 12.2 g, Sodium 189.3 mg, Sugar 24.6 g
NEW YORK CHEESECAKE WITH ROSE PETAL SYRUP
Provided by Food Network
Categories dessert
Time 3h55m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- In a small saucepan over medium heat, add the rose petals, sugar, rose water and lemon juice and bring to a boil. Cook until a thick pink syrup forms, about 10 minutes. Refrigerate until ready to use.
- Preheat oven to 275 degrees F.
- In a large bowl, add all of the graham cracker crust ingredients together and press it into the bottom and 1-inch up the sides of a springform pan. Refrigerate at least 15 minutes while making the cheesecake filling. Beat all of the filling ingredients together in a medium bowl and pour it over the graham cracker crust.
- Bake cheesecake for 1 hour. Turn the oven off and leave the cheesecake in oven, with the door closed, for 1 additional hour. Remove the cheesecake from the oven and chill thoroughly. Before serving, beat together the sour cream, sugar, lemon zest and vanilla. In a small bowl. Smooth the sour cream mixture over the top of the cheesecake. Cut into slices and garnish each with rose petal syrup.
GOAT CHEESE CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust:
- Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
- To make the filling:
- Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
- Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
- Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
- Say cheesecake!
- Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
- Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!
EASY CHEESECAKE PIE
This is the quickest dessert I've ever made. It's simple and inexpensive. I got this recipe from a Borden Eagle Brand flyer.
Provided by smiley_face
Categories Cheesecake
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese until fluffy.
- Add all other ingredients.
- Beat until smooth.
- Pour into pie crust.
- Chill 2-4 hours.
- Top with favorite fruit topping.
ANNE ROSE'S CHEESECAKE ( PIE )
From "The 50 Best Cheesecakes in the World" cookbook. I have been searching for a good cheesecake that does not require a springform pan and isn't a total calorie overload. When cut into 12 wedges, a single serving is 291 calories so this sounds perfect! Please allow 5 to 8 hours for cooling and refrigeration. Times are a guess-timate until I make this.
Provided by Kats Mom
Categories Cheesecake
Time 45m
Yield 1 9 1/2, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- To make crust, mix together melted butter, graham cracker crumbs, flour, sugar and cinnamon.
- Pat into the bottom and up the sides of a 9 1/2 inch glass pie pan; set aside.
- Preheat oven to 400ºF.
- To make filling, mix together in an electric mixer at medium speed the cottage cheese or farmer cheese until smooth.
- Add sugar, cornstarch, eggs, lemon juice, cream and vanilla.
- Pour filling into crust, sprinkle cinnamon over top, and bake for 20 to 25 minutes. Cheesecake will *not* be set in the middle.
- Remove from oven and let cool on a rack for 1 to 2 hours.
- Chill for 4 to 6 hours before serving.
Nutrition Facts : Calories 437.5, Fat 22.8, SaturatedFat 13.4, Cholesterol 116.4, Sodium 233.9, Carbohydrate 42.5, Fiber 0.6, Sugar 33.8, Protein 16.3
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will result in a more flavorful and delicious cheesecake pie. Opt for full-fat cream cheese, real butter, and pure vanilla extract.
- Chill the dough before baking: Chilling the dough before baking will help to prevent it from spreading too much in the oven. This will result in a more even and consistent bake.
- Don't overmix the batter: Overmixing the batter can result in a tough and dense cheesecake pie. Mix the batter just until the ingredients are combined.
- Bake the cheesecake pie in a water bath: Baking the cheesecake pie in a water bath will help to create a moist and creamy filling. Place the cheesecake pie pan inside a larger pan filled with hot water.
- Cool the cheesecake pie slowly: Allow the cheesecake pie to cool slowly in the oven with the door slightly open. This will help to prevent the cheesecake pie from cracking.
- Chill the cheesecake pie before serving: Chilling the cheesecake pie before serving will help to set the filling and make it easier to slice.
Conclusion:
Anne Rose's cheesecake pie is a delicious and classic dessert that is perfect for any occasion. With its creamy filling, buttery crust, and sweet topping, this cheesecake pie is sure to be a hit. By following the tips above, you can ensure that your cheesecake pie turns out perfect every time.
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