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Cherry Cheesecake Pie




Source of Recipe


Source: Crisco®


List of Ingredients




For the Crust:

9-inch Classic Crisco Single Crust


For the 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


For the Topping:

1 8-ounce and 1 3-ounce package cream cheese, softened

1/2 cup sugar

2 eggs

1/2 teaspoon vanilla



Recipe



Preheat oven to 425 degrees F.


Prepare Classic Crisco Pie Crust. Do not bake.


FOR THE 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 350 degrees F.


FOR THE 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.