Cherry cheese-cake pie

8 servings

Ingredients

Quantity Ingredient
1 Unbaked 9\" Pie Shell
2 cans Pitted red tart cherries
16 oz size, reserve liquid
½ cup Sugar
1 tablespoon Cornstarch
1½ pack 8 oz size cream cheese
½ cup Sugar
¼ cup Liquid drained from cherrie
1 teaspoon Lemon juice
⅛ teaspoon Almond extract
2 Eggs
½ teaspoon Vanilla

Directions

CRUST

FILLING

TOPPING

1. Heat oven to 425 degrees. 2. For filling, drain cherries, reserving the ¼ cup liquid. Combine sugar and starch in large bowl, lemon juice and almond extract. Stir in cherries. Spoon into unbakes pie shell. 3. Bake at 425 degrees F. 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 350 degrees. Bake for 25 minutes. Cool to room temperature before serving.

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