Angel Cream Cheese Pie

1h
Prep Time
0m
Cook Time
1h
Ready In


"This is the bomb! this is like cheesecake only it melts in you mouth and creamy fantastic!"

Original is 7 servings

Nutritional

  • Serving Size: 1 (186.2 g)
  • Calories 582
  • Total Fat - 40.2 g
  • Saturated Fat - 23.5 g
  • Cholesterol - 125.4 mg
  • Sodium - 643.9 mg
  • Total Carbohydrate - 32.9 g
  • Dietary Fiber - 0.5 g
  • Sugars - 24.2 g
  • Protein - 23.6 g
  • Calcium - 752.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine 1/2 to 3/4 cup sugar, gelatin and salt in medium saucepan. Blend in half & half or whole milk, 1/4 cup heavy cream, and egg yolks and mix well. Cook over medium heat, stirring constantly until mixture almost comes to a boil and gelatin is completely dissolved. Remove from heat and, with electric mixer, beat in both packages of cream cheese, lemon juice and vanilla, until smooth and fluffy.

Step 2

Chill in refrigerator until mixture is thickened, but not completely set, about 30-40 minutes.

Step 3

In small bowl, beat 1 1/4 cups whipping cream with 2 tablespoons of powdered sugar until thick. Using same beaters, beat the chilled cream cheese custard mixture until smooth, then fold in the whipped cream until blended.

Step 4

Spoon into crust. Sprinkle the top with c rushed sandwich cookies. Chill for at least three hours before serving, and store in refrigerator.

Tips


No special items needed.

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