Kraft's popular cream cheese pie uses 2 8-ounce packages of softened Philadelphia cream cheese. Beat with 1/2 cup sugar and 1/2 teaspoon vanilla, add 2 eggs, beating just until blended and pour into a 6-ounce prepared graham cracker crust. Bake 40 minutes until center is almost set. Cool and refrigerate.
To create Paula Deen's popular cherry cream cheese pie, cream 1 8-ounce package softened cream cheese until light and fluffy using an electric mixer. Slowly add 1 14-ounce can sweetened condensed milk, continuing to mix on low speed until thoroughly combined. Stir in 1/2 cup fresh lemon juice and 1 teaspoon vanilla extract, and pour into 1 9-inch graham cracker crust. Refrigerate pie at least 2 hours or overnight. Just prior to serving, top the pie with a chilled 21-ounce can of cherry pie filling.
Make pumpkin cream cheese pie by beating 1 8-ounce package of softened cream cheese with 3 tablespoons confectioners' sugar and 1/2 teaspoon vanilla extract. Spread into an unbaked 9-inch pastry shell. Whisk together until smooth 1 2/3 cup heavy whipping cream, 1 1/2 cups canned pumpkin, 2 slightly beaten eggs, 3/4 cups sugar and 1 3/4 teaspoons pumpkin pie spice. Pour over the cream cheese layer, cover edges of crust loosely with foil, and bake at 350 degrees Fahrenheit for 70 to 80 minutes, or until a knife inserted near the center comes out clean. Cool and refrigerate.