This is so yummy! Have you ever had a serving of cheesecake with cherry topping and wished there were more cherries!? Well, this is the pie for you! Most of the time the cheesecake is too much for me, but this has just the right amount. AND, its way healthier than a regular cheesecake. (At least that’s what I told myself while eating practically the whole thing. Shh…don’t judge.) By the way, the crust on this pie is delicious!
3/4 c a.p. flour
3 TBSP. sugar
1/4 tsp. salt
1/4 c. butter, softened
1 can (21 oz) cherry pie filling
1 pkg. (8 oz) cream cheese, softened
1/3 c. sugar
1 tsp vanilla extract
Combine the first three ingredients into a bowl and add in the softened butter. Stir until combined well. Press onto the bottom of a 9″ pie plate…also, go up the sides of the pie plate with the crust. You will have to press it pretty thin to have enough to spread up the sides, but don’t worry, it will be great! Bake the pie crust at 350 degrees for 10-12 min. or until lightly browned. (I baked mine for about 15 min. But, don’t brown too much, you still have more baking to do.) After removing the crust from the oven, pour in the pie filling and set aside.
The Cheesecake part!
In a mixing bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Pour the mixture over the cherries and spread carefully. Bake for 30-35 min. or until its beginning to brown around the edges. Cool on a wire rack. Refrigerate for several hours before serving!
Recipe adapted from Taste of Home