No Bake Cheesecake

I have tried a few "no bake cheesecake" recipes and this by far was my family's favorite one.  I am so glad I stumbled upon it.  Thanks Google and Baked By An Introvert!  I liked that it set up well due to the whipping cream, whereas other versions are more runny in my experience.  In fact, the filling  would make an excellent fruit dip!  Just sayin.  I also used a store-bought graham cracker crust to make it super easy and fast.  You do need to plan ahead though because it needs time to set up in the refrigerator.  I added fresh berries to put on top and my family loved it!

No-Bake Cheesecake

Ultra creamy and smooth No-Bake Cheesecake is exactly what hot summer days call for. The luscious cheesecake filling rests on a graham cracker crust and it all comes together in a snap.

 Prep Time 25 minutes

 Chill Time 6 hours

 Total Time 6 hours 25 minutes

 Yields 15 servings

 Calories 280 kcal

 Author Jen Sobjack

Ingredients

For the crust

• 1 and 1/2 cups graham cracker crumbs from about 1 and 1/2 sleeves
• 6 tablespoons unsalted butter melted

For the filling

• 24 ounces cream cheesesoftened
• 1 and 1/2 cups confectioners' sugar sifted
• 1 tablespoons vanilla extract
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1 cup cold heavy whipping cream

Instructions

Make the crust

1. Line the bottom of a 9-inch springform pan with foil or parchment paper: set aside.
2. In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
3. Press the mixture firmly into the bottom and an inch up the sides of the prepared pan. Set in the freezer while you make the filling.

Make the filling

1. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
2. Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
3. Add the vanilla, lemon juice, and salt. Mix on medium speed until well incorporated, about 1 minute.
4. If using a stand mixer with paddle attachment, switch to the whisk attachment and add the heavy cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thick and stiff.

   
   

   5.  Pour the filling over the prepared crust and spread to the edges of the pan.  Refrigerate at least 8 hours.  

   
   

Tips for no bake cheesecake

• Plan ahead. The cheesecake doesn’t require baking but it does need to refrigerate for at least 8 hours.
• Get those graham cracker crumbs well coated with butter! The butter will harden once cooled, acting as the “glue” that holds the crust together.
• Use full-fat cream cheese for best results.
• Make sure the cream you are using is indeed “heavy whipping cream”. The higher fat content will allow the cream to whip up thicker which is needed to hold the filling together.

Recipe and Photo Source:  Baked By An Introvert

Michelle W's Pecan Pie

Best ever pecan pie and that is saying something because I make my own every year.  This version had the right amount of everything.  Just perfect!

Combine:
1 c dark corn syrup
3 eggs
1 c sugar
2 tbsp melted butter
1 tsp vanilla

Then mix in:
1 1/2 c pecans

Pour into pie crust

Bake at 350 degrees for 60-70 minutes.

Recipe Source:  my friend Michelle W.

Michelle W's Pie Crust

This was the best pie crust I have ever had!  I have never made a successful pie crust so I will need to try this at Thanksgiving time.  Lucky for me she was willing to share.


For a SINGLE PIE CRUST:
-Can double the recipe for 2 single pie crusts.


1 1/2 c flour
1/2 tsp salt
1/2 c lard
1 tbsp room temperature butter
-(optional, she accidentally left it out of the pies she made for me and it was still the best pie crust I have ever had).
4-5 tbsp cold water
-(she fills an 8 oz glass with ice water, adds about 1 tbsp apple cider vinegar to it and spoons out 4-5 tbsp from it.  When I asked her why the vinegar, she said she took a class from an award wining pie maker and she does it....so she doesn't question that kind of genius haha!

Mix flour and salt.  Cut in lard.  Mix in water with a fork-or throw it all in the food processor, as another friend suggested haha!

For a DOUBLE PIE CRUST (top and bottom):
2 c flour
1 tsp salt
2/3 c lard
5-7 tbsp water
1 tbsp butter


Recipe Source, my friend Michelle W.

Carmel Apple Pie

With Thanksgiving around the corner, I always remember my friend Robyn's Carmel Apple Pie.  It was incredible and I am so glad she shared the recipe with me.  I plan to make it this weekend at a pie night I am hosting so we will see how it goes!  Robyn introduced me to Pie Nights in when we lived near each other.  It was a family tradition in her family to get everyone together the day before Thanksgiving just for pie since everyone was usually too full to eat it after being stuffed at Thanksgiving.  Each family brings one pie as their entrance ticket and then they get to try a wide variety of pies.  I am excited to host my first one!  




1 recipe pastry for single-pie-crust (or just buy a pie crust--that may be cheating, but it's what I usually do :)
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup butter
1/2 cup granulated sugar
3 T all-purpose flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups thinly sliced, peeled cooking apples
1/2 cup chopped pecans (optional)
1/4 cup caramel ice-cream topping
 
Directions:
1. Prepare pastry crust. On a lightly floured surface, roll out dough to a 12 inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired
2. For crumb topping, stir together brown sugar, 1/2 cup flour, and the oats. Using a pastry blender, cut in butter until the topping resembles coarse crumbs. Set aside
3. In a large mixing bowl stir together the granulated sugar, 3 T flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.
4. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25-30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans (I never actually use the pecans since my family doesn't care for them), then drizzle with caramel topping. Cool on a wire rack.
 
 
Pastry for Single-crust pie:
In a bowl stir together 1-1/4 cups all-purpose flour and 1/4 tsp salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4-5T cold water total, sprinkle 1 T of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

Recipe Source: Robyn L.

Vanilla, Banana and Coconut Cream Pie

I love this recipe because it is very versatile.  The base of vanilla cream filling is the same and you can alter with a few versions below.  There were also a few other versions I didn't post yet because I want to try them before posting.  I also used this recipe for a baby shower recently.  I made a parfait by putting the vanilla cream in the bottom of a clear cup (1/4 C each), topped with berries and homemade granola.  It was delicious and totally worth the effort.  The mixture of the berries, vanilla cream and granola was perfect in my opinion!

Vanilla Cream Pie

Prep 45 minutes, Bake 30 minutes, Oven 325 degrees, Cool 1 hour, Chill 3 hours, Makes 8 servings

1 recipe Baked Pastry Shell, store bought or whatever pie crust you choose

4 egg yolks
3/4 C sugar
1/4 C cornstarch
2 1/2 C half and half, light cream or milk
1 TBSP butter
1 1/2 tsp vanilla

1.  Prepare and bake the pie crust.  Set aside to cool.

2.  For filling, in a medium saucepan combine sugar and cornstarch.  Gradually stir in half and half.  Cook and stir over medium-high heat until thickened and bubbly; reduce heat.  Cook and stir for 2 more minutes.  Remove from heat.

Slightly beat egg yolks with a fork.  Gradually stir about 1 cup of the hot filling into yolks.  Add egg yolk mixture to filling in saucepan.  Bring to a gentle boil; reduce heat.  Cook and stir for 2 more minutes.   Remove from heat.  Stir in butter and vanilla.  Keep filling warm.  Pour into baked pie crust.  Chill 3+hours  before serving.


For Banana Cream Pie:  Prepare as above, except before adding filling, arrange 3 medium bananas, sliced (about 2 1/2 C) over bottom of the shell.  Top with Whipped Cream.

For Coconut Cream Pie: (haven't tried yet).  Prepare as above, except stir in 1 C flaked coconut with butter and vanilla.  Sprinkle another 1/3 C flaked (and toasted would be delicious) coconut over a whipped cream topping.


Recipe Source: Better Homes and Gardens New Cook Book
Photo Source: My Baking Addiction

Mom's Pecan Pie

My absolute favorite pie right here.  So not good for you, yet soooo delicious.  A Thanksgiving staple at our home.

1 C karo syrup (clear, not dark)
1 C dark brown sugar
1/3 C melted butter
1 heaping cup of shelled, whole pecans (have used 1 1/2 c as well)
3 eggs
1 tsp vanilla
pinch of salt


Mix all ingredients well and pour into an unbaked 9 inch pie shell. Place tin foil around the crust of pie so it only covers the crust and leaves the pecan portion exposed (keeps crust from burning).  Bake at 350 for *45-50 minutes.  *In my last home, I had to add 20 to 30 minutes to the cooking time.  In my current home, the oven cooks hotter so I didn't have to add on as much baking time.  It shouldn't "jiggle" if you shake the rack.  A cookbook I was reading said that a knife should come out clean and that will mean its done.  I haven't used the knife test, but will do so next time I bake this pie.  After removing pie from oven, remove the tin foil (crust should be golden brown).  Let stand until cool.  Pie will thicken as it stands.  

Recipe Source: My mom
Photo Source: Last Call for Corn

Lemon Pie

When I was in jr. high, my mom used to take me to this cute little cafe in Layton called, "The Pie Pantry." It was SO good. We would always get these yummy turkey and swiss sandwiches and for some reason I remember they had good pickles haha. We would always then get the lemon pie for dessert. This recipe is EXACTLY like theirs....to a T! The only thing is that mine didn't set up as good as theirs did, but it tasted just like it. Mom, I'm going to make this for you the next time you come to Nevada. Only thing, you have to use fresh lemon juice. Don't even attempt it if you are using bottled lemon juice. It would be an insult-seriously.

Lemon Pie

1 baked pie crust (I like Graham Cracker Crust)

3 eggs

1 1/2 C sugar

3 TBS flour

3 TBS cornstarch

2 TBS butter

1-2 tsp finely shredded lemon peel (I just grated the peel off the lemons I used)

1/3 C fresh lemon juice (MUST be fresh, 2 big lemons were just right)

1. Prepare baked pie crust and set aside. Separate egg yolks from whites; set whites aside to be used as meringue (meringue recipe not listed here because I'm not a big meringue fan) or you can set aside to be used for breakfast the next morning. :)

2. For filling, in a medium saucepan combine sugar, flour and cornstarch AND DASH SALT. Gradually stir in 1 1/2 C water. Cook and stir over medium-high heat until mixture is thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.

3. Slightly beat egg yolks with a fork. Gradually stir the yolks into the hot filling, mixing with a whisk constantly. Bring to a gently boil. Reduce heat, cook and stir 2 minutes more. Remove from heat.

4. Stir in butter and lemon peel. Gently stir in lemon juice. Pour warm filling into pie shell. Chill 3-6 hours before serving. Cover for longer storage.

Photo Source: Taste Of Home

Graham Cracker Crust

I know it might seem silly to put this on my cooking blog, but I have had to look up this recipe at least twice and.....I'm kind of tired doing that haha. So, here it is. Oh, and ignore the bigger chunks of graham crackers in the picture above. I should have pulsed them more. I even considered not putting a picture up because I was so embarrassed...and lazy. :) In the end, the picture won out. So, don't judge me haha. And besides, I'm pretty sure I'm about the only one who looks at this blog anyways ;)

Graham Cracker Crust

Ingredients:

1 1/2 C graham crackers (or 9 full crackers, 1 unopened package)

1/4 C sugar (I omit this because I think the crackers are sweet enough)

1/3 C butter, melted (or 5 1/2 TBS)

1. Pulse graham crackers in a food processor until they are fine crumbs. You can also put them into a plastic bag and use a rolling pin to crush them-but trust me-this takes forever, is messy and should be a last resort only. I would even put them into the blender first.

2. Melt butter and add sugar (if using) to graham cracker crumbs. Mix well.

3. Firmly press mixture into a 8" or 9" pie tin. Bake at 350 degrees for 7-8 minutes.

Photo Source: here