|
| Home
-> [Cakes, Cheese & Eggs, Cheesecakes, Desserts, Soups & Stews, Tarts & Pies] -> [Campbell soup - cheesecake pie Recipe] |
| |
| |
Campbell soup - cheesecake pie
|
| Artist: |
_ |
| Categories: |
Cakes, Cheese & Eggs, Cheesecakes, Desserts, Soups & Stews, Tarts & Pies |
| Yield: |
9 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| | CRUMB CRUST | | 2
| cup | Fine vanilla wafer or | | | Graham cracker crumbs | | 6
| tbsp | Butter, melted | | 1/4
| cup | Sugar | | | FILLING | | 12
| oz | Cream cheese, softened | | 2/3
| cup | Sugar | | 3
| | Eggs | | 1
| can | Cheddar cheese soup | | 2
| tbsp | Lemon juice | | 1
| tsp | Grated lemon rind | | 1
| tsp | Vanilla extract | | 1/4
| tsp | Almond extract | | | TOPPING | | 1
| cup | Sour cream | | 1/4
| cup | Sugar | | 1
| tsp | Grated lemon rind | | 1
| tsp | Vanilla extract |
|
Procedures:
| 1 | Crust: combine crumbs, butter and sugar. | | 2 | Press firmly into 9 inch pie plate, chill. | | 3 | Filling: with electric beater, beat cream cheese until smooth. | | 4 | Add sugar and eggs alternately. | | 5 | Blen in 1 cup soup, lemon juice, rind and flavourings. | | 6 | Pour into chilled pie crust. | | 7 | Bake at 350 °F for 50 minutes. | | 8 | Topping: blend sour cream, remaining soup, sugar, lemon rind and vanilla. | | 9 | Spread on pie, bake 5 minutes more. | | 10 | Cool; chill. | | 11 | Top with prepared fruit pie filling. | | 12 | Submitted by jane knox on 09-14-9 |
|
|
|
| |
| |
| |
|
|
|
|
|
|