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Cherry Cheese-Cake Pie
Categories: Lemon, Cheese, Cream, Cream Cheese, Corn, Desserts, Pies
CRUST
1 Unbaked 9" Pie Shell
FILLING
2 cans of Pitted red tart cherries, 16 ounce size, reserve liquid
1/2 cup of sugar
1 tablespoon of cornstarch
1/4 cup of Liquid drained from cherries
1 teaspoon of Lemon juice
1/8 teaspoon of almond extract
TOPPING
1 1/2 package 8 ounce size of cream cheese
1/2 cup of sugar
2 Eggs
1/2 teaspoon of vanilla |
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1. Heat oven to 425ºF. 2. For filling, drain cherries, reserving the 1/4 cup liquid. Combine sugar and starch in large bowl, lemon juice and almond extract. Stir in cherries. Spoon into unbaked pie shell. 3. Bake at 425ºF. 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 350ºF. Bake for 25 minutes. Cool to room temperature before serving. Serving Size: 8
From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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