Cherry Cheesecake Pie – a delicious recipe with sugar, cornstarch, bricks, egg, almond, cherry pie filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees. Have ready a 9-inch pie plate.
2
Fit 1 crust into pie plate. Unroll or unfold remaining crust on a cutting board; cut in 1/2-inch 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 filling. 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 50-60 minutes until crust is golden brown and cherries bubble.Remove to a wire rack to cool.
390
kcal
Calories
26
g
Fat
33
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, softened, and more.
Yes, Cherry Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
