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Cherry Cheesecake Pie

cherry-cheesecake-pie

Cook Time: 50 Min

Yield: 8 Servings

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cherry-cheesecake-pie

Ingredients

  • CRUST
  • Single 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. Clabber Girl® Corn Starch
  • 1 tsp. lemon juice
  • 1/2 tsp. Spice Islands® Pure Almond Extract
  • TOPPING
  • 1 (8 oz.) plus 1 (3 oz.) pkg. cream cheese
  • 1/2 C. sugar
  • 2 large eggs
  • 1/2 tsp. Spice Islands® Pure 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.

Cherry Cheesecake Pie

cherry-cheesecake-pie

Cook Time: 50 Min

Yield: 8 Servings

Ingredients

  • CRUST
  • Single 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. Clabber Girl® Corn Starch
  • 1 tsp. lemon juice
  • 1/2 tsp. Spice Islands® Pure Almond Extract
  • TOPPING
  • 1 (8 oz.) plus 1 (3 oz.) pkg. cream cheese
  • 1/2 C. sugar
  • 2 large eggs
  • 1/2 tsp. Spice Islands® Pure 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.

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