86 baked pie crust fillings Recipes

prepared reduced fat graham cracker crust, reduced-fat cream cheese (room temp ), splenda sugar substitute, cool whip, canned cherry pie filling

cream cheese, softened, sugar, sour cream, vanilla extract, chocolate crumb crust (8 inches), baking cocoa, sugar, cherry pie filling

reduced fat graham cracker crust, powdered sugar, fat free cream cheese, softened, dream whip topping mix, pie filling, any flavor

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.