| CHERRY CHEESECAKE PIE |
|
|
|
Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Single Crust Filling 2 cans (16 ounces each) pitted red tart cherries packed in water 1/4 cup reserved cherry liquid 1/2 cup sugar 1 tablespoon cornstarch 1 teaspoon lemon juice 1/2 teaspoon almond extract Topping 1 8-ounce and 1 3-ounce package cream cheese, softened 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla Heat oven to 425ºF. Prepare Classic Crisco Pie Crust. Do not bake. For filling, drain cherries in large strainer over bowl, reserving 1/4 cup liquid. Combine sugar and cornstarch in large bowl. Stir in reserved 1/4 cup cherry liquid, lemon juice and almond extract. Stir in cherries. Spoon into unbaked pie crust. Bake 15 minutes; remove from oven. Reduce oven temperature to 350ºF. For topping, combine cream cheese, sugar, eggs and vanilla in the bowl of an electric mixer. Beat at medium speed until smooth; spoon over hot cherry filling. Return pie to oven. Bake for 25 minutes or until topping is set. Cool to room temperature before serving. Refrigerate leftovers. |
