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Cook Time:
50 Minutes

Servings:
8 Servings

Cook Time:
50 Minutes

Servings:
8 Servings

Cherry Cheesecake Pie

INGREDIENTS

Cherry Cheesecake Pie

CRUST

FILLING

  • 2 (16 oz.) cans pitted red tart cherries packed in water
  • 1/4 C. reserved cherry liquid
  • 1/2 C. sugar
  • 1 Tbsp. corn starch
  • 1 tsp. lemon juice
  • 1/2 tsp. almond extract

TOPPING

  • 1 (8 oz.) plus 1 (3 oz.) pkg. cream cheese
  • 1/2 C. sugar
  • 2 large eggs
  • 1/2 tsp. vanilla extract

DIRECTIONS

  1. HEAT oven to 425ºF.
  2. PREPARE single pie crust according to recipe directions, using a 9-inch pie plate; do not bake.
  3. DRAIN cherries, reserving 1/4 C. liquid. Place drained cherries on paper towels to dry completely.
  4. COMBINE reserved cherry liquid, sugar, cornstarch, lemon juice and almond extract. Stir in cherries. Spoon into unbaked pie crust. Bake 15 minutes; remove from oven.
  5. REDUCE oven temperature to 350ºF.
  6. COMBINE cream cheese, sugar, eggs and vanilla; beat at medium speed until smooth. Spoon over hot cherry filling.
  7. RETURN pie to oven. Bake 35 minutes or until topping is set. Cool to room temperature before serving.