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Cherry Cheesecake Pie Recipe

Ingredients

How to make it

  • PREPARATION
  • 1. Heat oven to 350°F. Have ready a 9-in. pie plate.
  • 2. Fit 1 crust into pie plate. Unroll or unfold remaining crust on a cutting board; cut in 1/2-in.-wide strips. Cover with plastic wrap; refrigerate.
  • 3. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.
  • 4. Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.
  • 5. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold.
  • Planning Tip: Can be baked up to 4 days ahead. Refrigerate covered.

Reviews & Comments 2

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    " It was excellent "
    debbie919 ate it and said...
    I've never seen this before, love the sound of it...I agree with Trigger; flaky crust, cherry/cheesecake all in one. Thanks for a great post!

    Deb
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    What a wonderful recipe you get the crispy flaky crust and a moist cherry topped cheese cake all in one.
    five forks and a smile :)
    Was this review helpful? Yes Flag

The Cook

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  • Cherry Cheesecake Pie
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  • Active Time: 15 minutes
  • Total Time: 1 hour 25 minutes
  • INGREDIENTS
  • 1 box (15 oz) refrigerated ready-to-bake pie crusts
  • 1/2 cup sugar
  • 1 Tbsp cornstarch
  • 2 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1 large egg
  • 1/2 tsp almond extract
  • 1 can (21 oz) cherry pie filling
  • White from 1 large egg, in a small bowl
  • 1/3 cup sliced almonds
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