Cherry Cheesecake Pie
Source of Recipe
Pillsbury Best of the Bake-Off
Recipe Introduction
This was very good! It reminded me more of a tart than a pie though because it wasn't even an inch tall. I didn't have red food coloring so omitted it. I made this because my husband loves cheesecake and cherry pie and he really liked this pie!
My butter was kind of soft and my crust ended up very sticky. And the finished crust was kind of doughy. Next time I think I'll use cold butter and just make the crust in my food processor.
List of Ingredients
1/2 c butter
2 tbsps sugar
1/8 tsp salt
1 c flour
15 ozs canned sour cherries -- drained
1/2 c sugar
3 tbsps flour
a few drops of red food coloring
6 ozs cream cheese -- softened (2/3 cup)
1 egg
1/3 c sugar
1/2 tsp vanillaRecipe
Cream 1/2 c butter with 2 tbsp sugar and 1/8 tsp salt. Add flour; blend well. Press crumb mixture into bottom and sides of a 9"pan (don't cover rim).
Drain cherries, reserving juice. Combine 1/2 cup sugar and 3 tbsp flour in sauce pan. Add cherry juice (3/4 c); mix well. Cook over medium heat, stirring constantly untio thick. Remove from heat, add cherries and food color. Turn into pie shell. Bake at 350 for 15 minutes.
Meanwhile, make cheesecake topping: combine 2/3 cup softened cream cheese and sugar 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.
posted by valchemist at CL BB
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