Cherry cheese-cake pie
Yield: 8 Servings MMM
Ingredients:
- 1 Unbaked 9" Pie Shell MMMMM--------------------------FILLING-------------------------------
- 2 cn Pitted red tart cherries
- 16 oz size reserve liquid
- 1/2 c Sugar
- 1 tb Cornstarch
- 1/4 c Liquid drained from cherrie
- 1 ts Lemon juice
- 1/8 ts Almond extract MMMMM--------------------------TOPPING-------------------------------
- 1 1/2 pk 8 oz size cream cheese
- 1/2 c Sugar
- 2 Eggs
- 1/2 ts Vanilla
Instructions:
1. Heat oven to 425 degrees. 2. For filling drain cherries reserving the 1/4 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.
