Strawberry Cheesecake Pie

For Pie and Filling

1 Prepared Graham Cracker Pie Crust

8 oz Cool Whip, or 1 pint heavy cream, freshly whipped

8 oz cream cheese, softened

1 package of Halladay's Harvest Barn Strawberry Cheesecake Mix

Prepare according to package directions and chill.

For Topping
2 lbs strawberries, sliced
¾ cup granulated sugar
½ cup water
3 Tbsp. cornstarch

Crush or puree 1.5 cups of the strawberries. Whisk sugar, water and cornstarch in small saucepan until smooth. Heat until the sugar is dissolved, then add in the crushed strawberries. Bring to a boil over med heat, stirring until thickened. Let cool for 30 minutes, then add additional strawberries. Top prepared cheesecake with the strawberry sauce.

SIMILAR RECIPES

Pumpkin Mousse Pie

1 (8 oz.) bar cream cheese, softened

1 cup pumpkin, cooked and pureed

1 (8 oz.) container Cool Whip

1 package Halladay's Pumpkin Cheesecake

1 9-inch prepared graham cracker pie crust

Beat cream cheese, pumpkin, and cheesecake mix. Fold in Cool Whip and pour into pie shell; let chill. Top with whipped cream, if desired.

Chicken Pot Pie

1 package Halladay's Farmhouse Corn Chowder Soup or Chicken Pot Pie Soup

3 cups water

1 cup half & half

2 Tbsp. of butter

1 1/2 cups of frozen peas and carrot vegetable mix

2 cups chicken, cooked and diced (rotisserie chicken works great)

Prepared pie shell*

Ground black pepper to taste

Preheat oven to 400˚F. Combine soup mix and water in small saucepan; bring to slight boil. Reduce heat and simmer for 20 minutes. Add veggies, chicken and half & half; simmer for another 5 minutes. Pour into prepared pie shell in deep dish pie plate. Top with crust, crimp edges and add a few steam vents. Bake until crust is golden brown, about 30 minutes. Let sit 10 minutes before serving.
*Can also be prepared with just a top crust or a puff pastry top.

Maple-Pumpkin Pie

1 (6 oz.) package refrigerated pie crusts

1 (15 oz.) can pre-spiced pumpkin pie filling

1 (14 oz.) can sweetened condensed milk

2 eggs

1 (8 oz.) bar cream cheese

1 (8 oz.) tub Cool Whip or 8 oz. whipped cream

1 package Halladay's Maple Cheesecake

Preheat oven to 425˚F. In a large mixing bowl, combine pumpkin pie filling, condensed milk and eggs and beat until well blended. Place pie crust in 9-inch pie plate and pour in filling. Bake for 15 minutes. Reduce heat to 350˚F and bake for an additional 35-40 minutes, or until knife inserted 1 inch from crust comes out clean. Meanwhile, prepare maple cheesecake according to package directions. Allow pie to cool, roughly 35-40 minutes. Top pie with Maple Cheesecake filling and refrigerate for 1-2 hours before serving.

Oreo Cheesecake

1 package Halladay's New York Style Cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip, defrosted

2 Tbsp. butter

12 Oreos, lightly crushed, plus a few for garnish

1 (9-inch) prepared chocolate graham cracker pie crust

chocolate sauce

Melt butter in small saucepan and add Oreos. Cook over low heat for 1-2 minutes; set aside. Combine cheesecake and cream cheese. Fold in Cool Whip and pour into pie shell. Chill for at least one hour. Before serving, top with Oreos and drizzle with chocolate sauce.

See more "Recipes" here