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Cherry Cheese Cake Pie
Ingredients:
Pastry for single 9" pie crust
2 cans (16 oz. each) pitted red cherries packed in water
1/2 c. sugar
1 Tbs. cornstarch
1/4 c. liquid drained from cherries
1 tsp. lemon juice
1/8 tsp. almond extract
Topping;
12 0z. cream cheese, softened
1/2 c. sugar
2 eggs
1/2 tsp. vanilla
Pastry for single 9" pie crust
2 cans (16 oz. each) pitted red cherries packed in water
1/2 c. sugar
1 Tbs. cornstarch
1/4 c. liquid drained from cherries
1 tsp. lemon juice
1/8 tsp. almond extract
Topping;
12 0z. cream cheese, softened
1/2 c. sugar
2 eggs
1/2 tsp. vanilla
Directions:
Heat oven to 425 degrees. Drain cherries, reserving 1/4 c. liquid. Combine sugar and cornstarch in large bowl. stir in reserved cherry liquid, lemon juice and almond extract. Stir in cherries. Spoon into unbaked pie shell. Bake for 15 minutes. combine cream cheese, sugar, eggs and vanilla in bowl. Beat until well blended. Spoon over hot cherry filling. Reduce heat to 350. Bake for 25 minutes.
Makes 6-8 Servings
Heat oven to 425 degrees. Drain cherries, reserving 1/4 c. liquid. Combine sugar and cornstarch in large bowl. stir in reserved cherry liquid, lemon juice and almond extract. Stir in cherries. Spoon into unbaked pie shell. Bake for 15 minutes. combine cream cheese, sugar, eggs and vanilla in bowl. Beat until well blended. Spoon over hot cherry filling. Reduce heat to 350. Bake for 25 minutes.
Makes 6-8 Servings
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