Cherry Cheesecake Pie
Ingredients
The crust
-
1
9-inch
prepared graham cracker crust
The cheesecake batter
-
16
ounces
full fat cream cheese
-
¼
cup
sour cream
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
vanilla extract
-
14
ounces
sweetened condensed milk
The cherry pie topping
-
5 to 6
cups
pitted frozen sweet cherries
-
½ to 1
cup
granulated sugar
-
¼
cup
water
-
¼
cup
cornstarch
-
2
tablespoons
fresh lemon juice
Instructions
- Beat the cream cheese until light and fluffy.
- Mix in sour cream, lemon juice, and vanilla until well combined.
- Gradually add sweetened condensed milk and mix until thick and creamy.
- Pour the cheesecake batter into the prepared graham cracker crust and spread evenly.
- Refrigerate for at least four hours or up to 24 hours.
- For the cherry topping, combine all ingredients in a saucepan and stir well.
- Bring to a gentle simmer over medium heat, stirring often, until thickened.
- Let the cherry topping cool to room temperature before spreading over the cheesecake.
- Refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
12
Calories
272
Total fat
10g
Total carbohydrates
42g
Total protein
6g
Sodium
180mg
Cholesterol
34mg
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