Cherry cheese-cake pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Unbaked 9\" Pie Shell | |
| 2 | cans | Pitted red tart cherries |
| 16 oz size, reserve liquid | ||
| ½ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| 1½ | pack | 8 oz size cream cheese |
| ½ | cup | Sugar |
| ¼ | cup | Liquid drained from cherrie |
| 1 | teaspoon | Lemon juice |
| ⅛ | teaspoon | Almond extract |
| 2 | Eggs | |
| ½ | teaspoon | Vanilla |
Directions
CRUST
FILLING
TOPPING
1. Heat oven to 425 degrees. 2. For filling, drain cherries, reserving the ¼ cup liquid. Combine sugar and starch in large bowl, lemon juice and almond extract. Stir in cherries. Spoon into unbakes pie shell. 3. Bake at 425 degrees F. for 15 minutes. 4. For topping, combine cream cheese, sugar, eggs and vanilla in bowl. Beat with electric mixer until well blended. Spoon over hot cherry filling.
Reduce oven temperature to 350 degrees. Bake for 25 minutes. Cool to room temperature before serving.