Sunday, August 10, 2014

Cherry Cheesecake Pie

Cherries and cheesecake all in one luscious pie!

Ah, cheesecake...that sweet dessert of one or more layers!   Did you know cheesecake may have been found in ancient Greece?   The earliest attested mention of a cheesecake is by the Greek physician Aegimus, who wrote a book on the art of making cheesecakes.  There are hundreds, if not thousands of ways to make it and a variety of textures to come from the various recipes.  I really like the ease, taste and texture of this one.

 Making cheesecake just couldn't get easier!   I got this recipe from a neighbor well over 40 years ago.  It's been a hit on several occasions, parties and pot luck dinners.  This is such a creamy, rich type of cheesecake, it's hard to believe what little time and effort actually goes into it.

Cherry Cheesecake Pie   


12 oz. cream cheese
2 eggs
1/2 c. granulated sugar
1/2 tsp. vanilla
1 c. sour cream (save for topping)
1 can of your favorite pie filling (cherry, blueberry, raspberry, strawberry, etc)

Make graham cracker crust for a 9" pie.  Do not bake.

1 1/2 c. graham cracker crumbs (about 20 crackers)
3 Tbsp. sugar
1/3 c. butter, melted
Press evenly into the 9" pie plate.

Beat the cream cheese, eggs, sugar & vanilla until smooth.  Pour into a unbaked 9" graham cracker pie crust.    Bake at 350'F. for 35 minutes or until firm.  Cool.

Spread the sour cream over the top (like frosting) and top with your favorite pie filling.  (I use Comstock Cherry Pie Filling w/more great!

"Grandchildren are the crown of the aged, and the glory of children is their fathers. " -Proverbs 17:6

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