Cherry Cheesecake Pie

An old fallback recipe. You can’t go wrong with this one.

This pie needs a photo!  Get to work, Cookie Madness!

This pie needs a photo! Get to work, Cookie Madness!

Cherry Cheesecake Pie

Crust:
8 tablespoons butter, softened
2 tablespoons sugar
1/8 teaspoon salt
1 cup flour

Filling:
15 oz canned sour cherries
1/2 cup sugar
3 tablespoons flour
a few drops red food coloring

Topping:
6 oz softened cream cheese
1 egg
1/3 cup sugar
1/2 teaspoon vanilla extract

Beat together butter, 2 tbsp sugar and 1/8 tsp salt. Add flour; blend well. Press crumb mixture into bottom and sides of a 9″ round pie pan (such as a glass pie pan by Pyrex).

Drain cherries and reserve juice. Combine 1/2 cup sugar and 3 tbsp flour in sauce pan. Add 3/4 cup cherry juice; mix well. Cook over medium heat, stirring constantly until thick. Remove from heat, add cherries and food color. Turn into pie shell. Bake at 350 for 15 minutes.

Meanwhile, make cheesecake topping: combine softened cream cheese and sugar and beat until smooth. Add egg and vanilla and beat until thick.

Spread cheesecake topping over partially baked pie, leaving a 3 inch circle in the middle. Bake for 30 minutes.

Cool completely and store in the refrigerator.

Adapted from Pillsbury’s Best of the Bake-off – Tested many times by Val and Anna.

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Comments

  1. Sweet Caroline says

    Hi Anna!
    I think I am going to try this recipe this weekend. Will let you know how it turns out!

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