Cherry Cheesecake Pie – a delicious recipe with sugar, cornstarch, cream cheese, egg, almond, cherry pie filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F
2
Fit 1 crust into 9 inch pie plate.
3
Unroll remaining crust on a cutting board; cut in 1⁄2-in.-wide strips.
4
Cover with plastic wrap; refrigerate.
5
Mix sugar and cornstarch in a medium bowl.
6
Add cream cheese; beat on medium speed until smooth.
7
On low speed, beat in egg and extract until just blended.
8
Spread batter evenly in crust; spoon pie filling evenly over top.
9
Beat egg white with a fork until foamy.
10
Brush on pastry strips.
11
Arrange about 8 strips evenly spaced across pie filing.
12
Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips).
13
Trim and press ends to bottom crust.
14
Brush rim with egg white; press on almonds.
15
Bake 50 to 60 minutes until crust is golden brown and cherries bubble.
16
Remove to a wire rack to cool.
426
kcal
Calories
28
g
Fat
34
g
Carbs
12
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.
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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 (15 ounce) box refrigerated pie crusts, ½ cup sugar, 1 tablespoon cornstarch, 2 (8 ounce) packages reduced-fat cream cheese, softened (Neufchatel), 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.
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